The Dish: Off-Menu Bone-Marrow Butter
And perhaps the best butter of all: Besides the fresh butter with smoked salt that Matt Lambert serves with three types of house-made bread (sourdough, bacon-cheddar, and multigrain), he also makes an off-menu butter that’s mixed with bone marrow, as well as duck and bacon fat."
1. They are saying butter is back, but ask the Root Hog: butter never left.
2. Uhhhhh I’ll in my bunk.
Why don’t you knock it off with them negative waves, Moriarty?
Why don’t you dig how beautiful it is out here?
Why don’t you say something righteous and hopeful for a change?
Soup and yoga. Yoga and soup. Together again, in this moment. Nose full of fresh cooking smells. Feet rooted to the ground. You are a mountain. You are a tree. A warrior. A corpse. A human being making food. Just a human being being.
And in this moment, ask yourself the question: ‘How are things going here, inside myself? Not just ok or any other word but - close your eyes, take a deep breath and wait until you have enough awareness to answer the question ‘How do I feel right now?’
And whatever the answer – remember it. And then – forget it and smile and appreciate the fact that you are alive to spend your time doing such things. Now, take a deep, slow breath, all the way from the bottom of your stomach to your clavicle. Do nothing during that breath but listen to the air enter into you. And, back again
So … welcome to yourself and the soup blog. That respiration, that nuclear process going on inside of you is your life and death. Now, how are things going there? Leave aside the egotastic response. How you are inside yourself? Repeat until done.
Repeat until done. Sometimes I read ayearofsoup and think, surely we know each other - but I don’t think we do.