It’s oddly frustrating that it takes the possibility of making food for a pregnant (now new mom) friend to get me to try recipes I always thought were too something. Not hard, but just not something I felt it necessary to try. Stock was one of those things. I was contemplating making mushroom barley soup for aforementioned friend, when I read “beef, chicken or vegetable stock (to make your own, see page ***) or water” in the list of ingredients. It took me a while to think about it, figuring I’d either buy some vegetable stock (she’s vegetarian) and use that with water. Then I realized I had some not so awesome looking (as in a little wilt-y but not *bad* per se) veggies in the fridge that’d be great for boiling to death to make stock. Needless to say, I made a huge batch of vegetable stock and used it to make a double batch of mushroom barley soup, as well as some lentil and sausage soup for us. In my humble opinion, the soups turned out awesome. I also had some zucchinis that had no obvious future, so I grated them up and made zucchini muffins, some with pecans and some with chocolate chips.
I say oddly frustrating, since it points to a trend in which I am almost completely externally motivated. It’s something I’m working on, trying or doing things because I want to or because I think they are the right thing to do, rather than think about how someone else might react. I’m looking forward to taking this new recipe motivation and making new foods for my own family. I really do like cooking, I just get stuck in recipe ruts sometimes. Hopefully getting excited about trying new recipes will stave off the next rut for a while.