Deborah Madison wanted quince in the soup, but I couldn't find it, so I used three tart apples that I picked while I was upstate. I like this soup because the stock contained apple cores which is cute as hell. It's nice to cook with all that stuff instead of throwing it all away. I like how Madison and her people construct the recipes and word the directions. Listen to this: After a few minutes, when the wine has reduced by half or so, pour the stock through a strainer right over the vegetables. Pretty nice, right?
I love cooking. Sometimes I want to invite the neighbors I know from the elevator over for dinner. I wish I had a long bench and when the person in the middle wanted something, we would all have to touch it. I love it when I think I'm done cooking and can finally eat, but wait there's something I forgot about that I have to go get, and shouldn't I squeeze out a pie while I'm up? At long last, that first bite is always so good.