We are entering that pre-moving phase in which one tries to use up all the random bottles and cans of food and hygiene products, in order to avoid either wasting stuff or having to pack it. This strategy resulted in a surprisingly yummy soup the other night.

1 packet Taste of Thai coconut ginger soup mix
1 can coconut milk

1 can garbanzo beans, drained and rinsed
1 can spinach, drained
1 can chicken broth

cooked farfarelle pasta

(no, no hygiene products in this particular recipe. sorry)

Heat all ingredients together until hot and tasty.

I am struck by the wide variety of partially-empty pasta bags we have in this one kitchen cupboard. Rice noodles of various widths; spaghetti noodles of various widths and grains; elbow macaroni; penne; egg noodles; lasagne noodles; those big hollow noodles for manicotti; bowties/farfarelle; and some twisty kind I don’t know the name of.   Think of all the soups, sauces, and salads they represent, both those I have eaten in the past, and those I could potentially eat in the near future.  It’s going to be boil-a-feast central chez Dottie Comma.

In other news, I’ll be in sunny southern California until next week. They have well-paved roads and an established recycling infrastructure, but no internets.  At least, not in the Motel 6, and also not out in the woods, which will be the other place I’m staying.  So,  ta ta for now.