Fresh ginger whirls in the food processor at the bakery this morning.
“Can you smell it?” asks Marsha Baron, the owner, with an enormous grin.
“What are you making?” I ask.
“Carrot ginger soup,” she says.
Meg, fixing something toasted for a customer at the back counter, gives a thumbs up, an endorsement of the highest order.
Sounds good to me.
I walked a long time this morning and the report shall follow. When I arrived home there was a carrot-ginger colored note folded into the knob on the front screen door. The note indicates the water company person called while I was out, hoping to gain access to the home in order to turn the water off. The box next to Other: Must call to set up payment ASAP.
I double-check my checkbook which was AWOL for a week. I sent them a check last week. In the meantime, for readers who live far away from Pennsylvania, many carrot ginger soup recipes are available on the web, such as:
Some of the recipes call for chicken stock, or half and half or soy. Many of them call for water, if for nothing else but to cook the carrots. I better get on the schtick.