In Mazatlan, Mexico, a beach in the mexican northern pacific, when it’s rainy, we eat a sort of thin pancakes, a bit thicker than a crepe, called kekis, a short term for pancakes, that instead of being presented as a normal pancake, they are rolled like a burrito. We put some honey, maple syrup, or plenty of sugar on top.
Bho ko - a spicy Vietnamese beef stew - immediately comes to mind for me. It’s savory, hearty, fragrant. Has a touch of sweet. Great mix of eastern and western ingredients so it’s familiar and comforting on many levels. A Vietnamese friend of mine made it for a dinner party a few years back and it set off the cravings.
I like mine without noodles, and instead with toasted french bread for dipping.
Any soup and any bread - both homemade. I cant stomach canned soup, but I make my own, prodigiously, and freeze it.
My favorite is broccoli cheddar soup, followed by a spicy tomato bisque which somehow seems it gets spicier the longer it stays in the fridge, then ham bone soup, then caldo verde portugese soup, then potato leek, and my most recent one was a red cabbage bisque which I have mixed feelings about, but I love to see the horror on my colleagues faces as I tuck into a weird, dark purple goopy monster blood lunch.
I like to make a skillet flatbread, the same kind i make when im camping. Water, flour, yeast, salt, olive oil, half a day of hanging out in my backpack while im hiking, punched down and pasted to the inside of a frying pan, smothered in dried herbs or maybe crushed pepitas, whatevers handy, covered in foil and baked on a campfire. It never comes out the same way twice. Sometimes the crust is burned, but flatbread is really forgiving, just scrape off the burned bits and theres good bread underneath.
I learned to make home made chicken soup from scratch a while back and it’s the best. Lots of work, but worth it, especially when it’s cold or rainy.
The secret is adding chicken feet (about 1 lb per ~1.75 gallons of water) to the broth. It adds so much collagen, the soup is thick and delicious.
I like to also add parsley, carrot tops, a bay leaf, and a tablespoon of apple cider vinegar with roasted chicken bones to the broth as well. Pressure cook for an hour, or simmer for a day.
Strain the broth, add yukon potatoes, carrots, chopped onions, garlic, rosemary, thyme, sage, kosher salt, freshly ground black pepper. Pressure cook for another hour or simmer for two (or until potatoes are soft…).
Once done, add roasted chicken meat, and lightly simmer with fresh mushrooms and slowly whisk an egg in. Serve over cooked quinoa, topped with freshly chopped basil, cilantro, and/or green onions.
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