Wednesday, December 31, 2008

Soup with Sherry

The sound of mechanical engineering in action comes from the kitchen.
"Do you think," Herself shouts into the other room, "Do you think there are enough mushrooms in this to serve six?"
I drag myself away from the search for a point to the WALL-E movie to peer at the replica Sugar Loaf Mountain in white mushrooms lying amid an absolute chaos of onion peelings and stock cube wrappers and a blotted inkjet printed Internet recipe for Cream of Mushroom Soup to grunt something non-commital but hopefully encouraging.
Herself waves the shiny new hand blender at me.
"Do you know where the green bowl is? The one I used for the Christmas trifle?"
I sniff the air and home in on the substitute trifle bowl, a brown one, where a mashed up sponge cake is marinading to death in Harvey's Bristol Cream.
"Sorry, I haven't seen it."
Herself looks at the recipe.
"It serves four. Will there be enough for six?"
"Just double everything. You might end up with too much, but you won't have too little."
"I could just add some milk to the cream. Or water."
The adage about too many cooks comes to mind and I leave her to it. I tidy out the fridge of expired vegetables and out of date yoghurts adding in more soft drinks for our guests who'll be arriving tomorrow afternoon for a New Year's Day tea.
In clearing up, I find the green bowl, sitting amid biscuit tins and tea cake boxes in the middle of the table. For an inanimate object, it looks distinctly smug. It's had a near miss: Herself likes sherry trifle to be heavy on sherry and this time the brown bowl is having to swallow the medicine instead.
Herself waves vaguely to her side of the kitchen.
"Don't bother clearing up over here," she says, as if I'd be brave enough to start moving things while she's cooking. "I'm still using things."
"Here," she says, proffering a white hot spoon from the very depths of the pot. "Try it."
I take the spoon, knowing if I don't manoeuvre it personally, it'll brand a neat oval shape on my lower lip. I blow on it and sip the half cooked soup.
"Does it taste of mushrooms?"
It does. In fact, it's delicious.
"It'll take ten minutes more of simmering," she says. "Will we have a sherry?"
So we join the brown bowl in marinading ourselves in Harvey's Bristol Cream and ponder the good things a while.

1 comment:

Hagelrat said...

trifle should always be heavy on the sherry or cherry brandy works well too.