I started the cooking for Soup Day [today] last night at 9:30. Instead of making both soups at once, I made them one at a time, merely prepping for the second soup as the first was cooking.
This is the stuff I brought:
Yeah. I carried all of this, minus one CrockPot, plus purse and travel cup of tea, extra vats of soup and all requisite Tupperware, from the car. Because I'm an idiot.
This was what I ended up with for the first soup:
It's based on a medieval recipe that uses fresh peas, saffron, almonds and ginger. My rendition has frozen peas, faux saffron, cabbage and ginger. And some other stuff. But it's vegan. And I only brought one vat of it.
This is the second soup:
This is the culprit that started it all:
Faux Saffron Cake. No decent person would attach "Cornish" to this thing at all. Okay, okay, it doesn't taste terrible, but the flavor of the cake is dependent on the saffron and as we know, my saffron is a cruel, cruel lie. [Pause for sobbing.] Real saffron cake not only has flavor, it has glorious, golden color. And since we knew my cake-like substance wasn't going to be real,
I didn't use the traditional currants in my cake. I used dried apricots and cherries. Because I could. And what were they going to do about it? Hmmm? That's right; nothing. Sigh. My sad, pale, unsaffron cake. I may have to eat it all to save myself the shame.
Okay, yeah, I'm tired. I definitely need more than 2.5 hours of sleep. Yes, you read that correctly.
Because I'm an idiot.