When the thermometer dips ever so slightly, I grab the biggest pot I can find in my kitchen, and cook the life out of something.
One week, it was potatoes for potato soup.
Often, it’s a carcass which we’ve picked to the bone, to which I add all the leftovers in the refrigerator, as if I worked at a school cafeteria or something.
Then, it was turnip greens, and I am proud to announce that I cooked the best turnip greens I have ever eaten, bar none.
This is no triumph for Seasoned Cooks who have spent their life before cast iron pots and ham hocks.
