After yesterday’s cooking festival, the kitchen was silent today. Leftovers flowed out of the fridge, creating space for Thursday. I figured out that on Monday we made 72 pieces of sushi and assorted fillings, a pot of vegetable stock, 2 different soups, and a bok choi and shallot salad.

One of the soups was a delicate vegetable soup, and the other was going to be a veganized version of Deborah Madsen’s quinoa spinach chowder. It seems that the (thankfully) missing ingredients of feta cheese and a hard boiled egg provided the “chowder” component, and what I was left with was a texturally rich but bland soup in a mild broth. I added some lemon juice in at the end to lift things up a bit, but the end result was missing something to make it spectacular.