Chunky beef, tomato and eggplant soup

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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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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