tender chicken breast. red pepper, celery, parsnips,carrots, zucchini, tomato, onions, garlic. curry, cumin, turmeric, cinnamon.
“Are they happy chickens?” Handsome asked, lingering on the porch this morning after having said goodbye.
No, sir. No, they are not.
He was asking about the poultry featured in today’s soup. We’d been talking Soup Group and our soup options for this evening’s dinner. On Wednesdays, I cook soup all morning at Soup Group, and while I rarely feel like soup for lunch, I hardly ever feel like cooking for dinner. So Wednesdays = Soup for Dinner. (Beats Sleep for Dinner.)
Today’s soup, the curried chicken, would be a contender for dinner at our house tonight only if the meat was natural. And, sadly...
Sometimes the Soup Group shoppers buy special sausage. We occasionally have local beef (like from someone’s family member’s front range ranch). But our chicken, today and generally, is commercial, factory-raised chicken. “Headless chickens,” Handsome calls them, because he read somewhere that some factory farms were breeding chickens without beaks (because without beaks, the chickens in confinement couldn’t hurt one another as easily). Somehow that turned into chickens without heads. And somehow that became all factory farmed chickens, “headless chickens.”
Versus “happy chickens.”
I should mention that for decades Handsome was a vegetarian. His vegetarianism has slowly been corrupted (or reformed) over the last few years as a result of my efforts, my pandering ways, in the kitchen. It’s so easy to make meat taste delicious.
But it’s a lot easier to be discriminating (or snooty-pants) about what kind of meat you’re willing to eat when you’re not completely sold on eating meat at all. And when you only eat meat occasionally.
Welcome to our house.
Tonight’s soup, chez nous, was vegetarian corn chowder. (Also really good.)
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