when i was handed 2 packages of soup bones packed full of marrow and juicy meat i almost lost it.

i mean…there was drool. i’m pretty sure mary almost lost it when i wiped my chin with my sweater. mary is the lady at the market. she is this little thing that drives up in this van hauling hundreds of pounds of fresh stone barns meat and chicken.  she unloads the truck with out breaking a sweat and still manages to give everyone a smile when they walk over and ask about everything she has available that day.

i love mary. i love that mary brings soup bones to the market (soon she will have mutton, for those of you curious, click here).

when i got home and showed off my goods the husband said “are those neck bones? mer, i don’t know”

but he trusts me…and when he came home  the night after and proclaimed “whatever you have cooking i can smell it from the street”. he then ate 3 bowls while i sat stunned and stared. i’m pretty sure it made him a little uncomfortable…i blamed it on love.

thankfully i bought 2. my next creation…well, i’m thinking something with mushrooms…whoa…i might have some ideas…


pict above: before and midway through. see the marrow? i scooped that out with a spoon and went to town. holy goodness batman.

and then there’s this…

hearty, filling and warms you up on a chilly day.

lentil and mixed grain soup

  • 1 onion minced
  • 3 carrots cut into bite sized pieces
  • 2 stalks of celery minced
  • 3 cloves of garlic crushed and chopped
  • handful of parsely
  • 1/2 cup sherry
  • 1 cup of brown lentils (any kind will do)
  • 1 soup bone (ask your butcher)
  • 6 cups of stock (i mix half an half, water to stock)
  • 1/2 cup mixed grains (barley, quinoa, farro)
  • salt and pepper to taste
  1. to a big soup pot, add a tbl of canola oil and the onion, carrot, celery and garlic. saute the veg until onion is translucent. 
  2. add the sherry and cook boiling off some of the liquid for about 2 minutes.
  3. add parsley, stock, lentils and soup bones. bring to a boil and then simmer with lid closed for 2-3 hours or until the meat on the soup bone has softened.
  4. remove soup bone and shred meat, add back to pot. taste for seasoning, add salt and pepper where needed. add grains to the pot, close the lid and cook for another 20-30 minutes or until grains are cooked.
  5. get some good bread, ladle soup into bowl and eat.

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