Cabbage Soup

Do you ever have items in your refrigerator you need to use up right away? I had mushrooms, small carrots, four small potatoes, half an onion. At the farmers market the farmer across from me gave me two whole cabbage. I gave the larger one to my neighbor. I decided to make cabbage soup.

Saute the onion and four clove of garlic, add four cups of water, the sliced baby carrots, and chopped  potatoes. I added half a cup of lentils and one large heirloom tomato chopped small. I chopped the cabbage into half inch by one inch pieces and added it. I added a couple more cups of water because the mixture was too thick. I added dried parsley, thyme, oregano, sage, celery seed, mustard seed, salt and pepper. I also added about a tablespoon of sugar and vinegar and a dash of worcestershire sauce. I chopped the mushrooms into medium small pieces and added those as well. Bring mixture to a boil then turn heat down to simmer. After tasting I added two tablespoons of honey and some dried chipotle pepper. Don't over cook because you want the ingredients to be recognizable. It was surprisingly delicious.

I've been on a pottery marathon this week. I sanded the bisque, loaded the kiln, fired the bisque, and unloaded the kiln. I spent a day and a half glazing, reloaded the kiln, and fired the glaze load overnight. Once I get the kiln unloaded and take some photos I'll show you the results. Here's a jeep ornament from the  last firing. The kiln is down to 195 but I am too tired to unload it tonight. Tomorrow is another day. Thanks for reading and for all your comments.