IN THE KITCHEN WITH MARY


Look at this haul of fresh food! No, I didn’t hit the local Farmer’s Market. My daughter Mary did. She lives just outside Seattle, and is a big aficionado of going to local markets and getting all kinds of fresh foods. Unlike her mother, Mary LOVES to cook! She’s always texting me photos of her latest creations.

For instance, here’s what she had for breakfast this morning. Soup! Yes, I said soup, and yes, I said breakfast. Take a look:

This is what she writes: “I’m having soup for breakfast again! Chickpea miso with fresh forage chanterelle mushrooms.” I don’t even know what half that stuff is. But it sure does look yummy, doesn’t it? I’m a big fan of soup, and the scallions definitely appeal to me! This soup looks so rich, and really, who says you can’t have soup for breakfast? Why not?

I’ve often told Mary she needs to start a website called “In the Kitchen with Mary,” but she claims she doesn’t have time and is not willing to put in the effort. Too bad, because such a website would be not only beautiful, but also healthy and inspirational.

Side note: Interestingly, I’ve just discovered that QVC has a feature called “In the Kitchen with Mary,” but that’s absolutely beside the point, because 25 years ago Mary and I made a short film for her kindergarten class called “In the Kitchen with Mary,” that absolutely pre-dates anything QVC has done. And by the way, it’s my intention to find a way to add that ancient video to this website. I just have to figure out how to do it…

But, getting back on track, even though Mary will not post her food pics, every now and then I’ll make the effort to share some of her beautiful food photos, since I am so proud of her creativity, and commitment to healthy eating.

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One Response to IN THE KITCHEN WITH MARY

  1. Mary says:

    I’m happy to see my food photos somewhere online, even if I’m unwilling to commit to a website myself! 🙂

    For background, miso soup is a traditional Japanese breakfast, and since miso is fermented it is filled with probiotics. Unfortunately I am intolerant to soy, but then I discovered chickpea miso, which is made just the same except with chickpeas. It tastes similar, but I think it is a little sweeter.

    I also found out a thing called Burmese tofu exists (chickpea tofu) and is shockingly easy to make, so I’ll be trying that soon! 🙂

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