Chunky beef, tomato and eggplant soup

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Chunky beef, tomato and eggplant soupAfter a gastronomic lunch out yesterday, it was surprising that we could still manage to have a piece of Megamelt ensaymada. Annabel Lee cheesecakes, Megamelt was disappointing. I couldn’t taste the butter (was there any at all?). The bread was dry. It wasn’t like this when it started out as Supermelt a few years ago. Supermelt ensaymada was the best ensaymada ever. Yeah, was. Whether the change in quality is another sign of the hard times, I don’t know.

Anyway, with all that food from lunch ’till noon, we weren’t exactly starving an hour before dinner time. I decided we could have a chunky soup and some buttered toast. This soup dish was made with cubes of beef brisket, chunks of fresh tomatoes and eggplants, sweet peas and pasta.

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October 18, 2004  Print This Post   
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