i have kind of a wild-harebrained-dream.
in my wild-harebrained-dream we own a food truck called “and sauce.” and we drive around the country in big red pulling our food truck and selling sauce on pretty-much-anything.
i blame the whole30. or credit the whole30. i suppose there’s a difference between blaming and crediting.
the whole30 is a diet for 30 days (clever, eh?) during which you only eat whole foods and do not eat any: grains, legumes, dairy, added sugars, alcohol. you pare down your menus to fresh vegetables and meats and seafood and, after 30 days, deliberately add things back in to see how your body and digestive system react to various ingredients. it was back in early 2018 and it truly helped me get a tummy that was having a rebellion under control.
in many ways, it kind of stuck.
one of our staples was my homemade tomato meat sauce. but, at the time, we could not have it over pasta – regular or gluten-free. so we had it over spaghetti squash, which was, surprisingly, amazing. then we had it over oven-roasted chopped sweet potatoes. then we had it over roasted brussels sprouts. and over a hamburger. and over a baked potato. when we could add gluten-free products back in, we had sauce over penne, over rotini, wrapped in corn tortillas. sauce, we had discovered, is good on pretty much anything.
and the ideas were born. “and sauce”, the cafe, the food truck, the home delivery service. with the entrance of the pandemic, the food truck seemed like an apt adventure. i mean, who needs to even think about pianos and stages when you can travel around with stock pots and a food truck?
perhaps i am romanticizing this a tad bit, but, since this is my dream and not my reality, i am giving myself grace to daydream.
in those moments where comfort is sought and food that soothes the soul is paramount, we turn to the stock pot, to sauce or soup. the biggest pot comes out, the apron goes on (i adore over-the-head aprons), the cutting boards sit on the counter and life instantly slows down.
chopping and measuring (sort of) and sauteing and stirring with the giant wooden spoon from finland and sampling…it’s all heaven. there is not much that smells better than onions and garlic being sauted in olive oil. (though i recently read how you could re-create the williams sonoma store scent, which is very popular, by simply simmering vanilla extract, rosemary, lemon and peppercorns.)
just walking into the kitchen and seeing the stock pot on the stove is a reassurance. whether there is sauce in that stock pot or veggie soup or – drumroll – my sweet momma’s chicken soup (with the addition of spinach leaves and shredded parmesan, of course), it brings everything back into focus.
and as we ladle out sauce or soup into bowls or onto baked potatoes or penne, we, in turn, put worries and concerns and out-of-sorts-ness into the big pot. cause that’s actually the job of big stock pots. balancing out life.
TAKING STOCK from RIGHT NOW ©️ 2010 kerri sherwood