I’m not sure I love anything more than eating really great home-cooked food.
Which means, of course, that potlucks are the best thing EVER.
One of my favorite springtime events during the past two years has been a soup potluck at the East Lawrence home of William S. Burroughs, the beat poet, troubled marksman and, at the end of his life, Kansan. (I’m claiming him. I think it counts.)
The setup involves a crowded stovetop and a host of crock pots bearing the most fantastic soups: some old family recipes, some new favorites, all homemade and all delicious. Salads, bread and dessert round out the meal — for the lucky ones who have room left in their bowls.
It’s tough to pick a favorite when everything is AMAZING, but here are some worth noting:
- A simply gorgeous beans and greens soup with gigantic Christmas lima beans and kale. A dish so earthy and complex that I said “mmmm!” with every bite.
- A pork posole, with a bright red broth, tender pork and soft hominy. All texture, all the time. The soup went under a pile of fresh radishes and jalapeños that added an additional layer of crunchy goodness. (We snuck back over for another bowl of this for lunch the next day. I can truthfully report that this got even more amazing over 24 hours.)
- A creamy golden corn chowder, the color of late-afternoon sunbeams, with roasted red peppery sweetness and a hint of spice.
- An Italian wedding soup with dainty meatballs and thick-cut homemade noodles.
- A Greek avogolemono, a soup that almost defies logic: the broth is neither thin nor thick, but an opaque white and oh-so-lemony. There’s orzo, too, and some other chewy goodness involved.
- A wonderful warm borscht with tender beets and a deep dill flavor.
And then there was the gingerbread. With fresh whipped cream. DELIGHTFUL.
Extra bonus points were awarded to this particular potluck because we got to hang out with some awesome if not a bit distant cousins who were also in attendance, including Mazlo, the next generation of Schneweis descendants to rule the Earth.
Family, friends and food? Kind of like Christmas. In April.