Picture this scene: Gymnasium packed with high school students. Lights go out. Music blares.Â Hello, Darkness my old Friend . . .Â I’ve come to talk with you again . . . Pom Pom girls in full body black leotards are arranged in a row. Flashlights on, illuminating red tissue paper ‘flames’ taped to their tops. Dance begins. Such was the scene in 1972 in my high school gymnasium. And I was one of those pom-pomming fake flame holders. And, yes, we did the whole routine in complete darkness. True believers we were.
Fast forward nearly 40 years to a new scene: Since I began my love affair with cooking and recipe developing, the melodious phrase I often hummed back then — “parsley, sage, rosemary and thyme” from Scarborough Fair — has taken on a whole new significance. OK, Art Garfunkel and Paul Simon: Which one of you was a fabulous cook? Because only an experienced cook would appreciate theÂ perfect medley that theseÂ four intensely aromatic herbs create in synergy. The four of them create a magical taste – a beautiful medley and melody.
This version makes a fabulous first course for your Thanksgiving meal, so if you’ve got leftover pumpkins on your porch, I suggest you RUN out and get one and get this soup going – it is the best pumpkin soup I’ve ever eaten! Pumpkins are uber-healthy and are practically FREE right now – many grocery stores will give them away after Halloween is over.
Happy Meatless Monday Everyone!