Double Duty

I love to chop. I was born to chop.

And what's better than chopping garlic and onion and ginger and cilantro for one recipe on a cold, rainy March night, you ask?

Well, naturally, chopping for two.

The ol' standby Curry Crockpot Chicken, and Moroccan lentil/chick pea/chicken/spinach soup.

Ohhhhh yes.

They start out looking weirdly alike . . .

. . . incredibly weirdly alike . . .

. . . but they are oh, so different.

The soon-to-be-soup (on the right) gets the green tomatoes from our October garden. Now that's a happy soup.

Chicken added on the left; homemade stock added on the right . . .

(I know, I know, I'm a stock-making, soup-creating, chicken-curry stirring machine.)

(No really. I am.)

And then . . .

. . . our little friends start to do their own thing, and look different from eachother, and, frankly, need to be separated.

I kept adding liquid to the soup -- and put it in the giant soup pot -- waiting for the lentils to melt, until I realized they weren't split peas and never were going to melt . . .

So I added a bucket of spinach . . .

. . . some parsley and cilantro . . .

. . . and . . . voilà!

And in the meantime . . .

. . . to the chicken curry I added some 'maters . . .

. . . some cashews and yogurt and cilantro . . .

. . . and . . . voilà!

Nobody looks forward to spring more than I do. But nobody likes taking advantage of cold rainy March nights more than I do, either.

I am, after all, a stock-making, soup-creating, chicken-crockpot-stirring, garlic-chopping, cilantro-adoring, curry- and moroccan-love machine.