From The Storyteller
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Soup
Several weeks ago, Elaine had knee replacement surgery, and I was elevated to the position of principle cook in our home. The microwave and I soon became good friends. As the days flew by, I mastered fried eggs (over easy), toast, cereal, and lunches of grilled cheese with soup. Growing up as a “Campbell’s soup” kid, I knew the drill. Open the can, pour contents into the pan, turn heat to medium low, add one can of water, stir and wait. The waiting part was tricky because the balance between not warm enough and too hot required paying attention. (Something as a kid I was not particularly good at). When called upon to make Chicken Noodle, Chicken with Rice, and Cheese and Broccoli soups, I was up to the task. Unfortunately, when it was time for “Campbell’s Tomato” soup, my youthful training failed to prepare me. Just as I was about to add my one can of water to the pan, Elaine mentioned, “for tomato soup it is half a can of water and half a can of milk”. Attempting to be a good husband new to cooking duties, I did as I was told, and she enjoyed the result. But now I turn to you, my Sounding Board team, for guidance. Is it 100% water, or half water/half milk? Note: Elaine grew up in West Texas, and I grew up in Chicago, so I’m wondering if this might be another one of those “Texas” things, like sweet tea, and black-eyed peas at New Years for good luck. Your thoughts please! Moral: Are there some things people born up North are not meant to know? |