You’ve seen the circulating memes of giraffes in fat suits? Quarantine 15 is real. We should wear masks inside just to keep ourselves from eating. But I submit to you that some of us in Latitude28 went into quarantine with a little extra baggage.
If you’ve even half kept up with our show schedule, you know we’ve been crazy traveling. In the first two months of 2020, we went to the Bahamas, Orlando, Tampa, North Carolina, Belize, Jacksonville, Costa Rica, Oklahoma, and Suriname. ***tongues hanging out and loving it***
So picture in your mind’s eye:
After arriving at Margaritaville in Costa Rica at 11 pm, as a group, we inhaled I think it was 23 pizzas. Yes. Twenty three.
(I took the photo below the next day. Please note pizza float in pool.)
So you get the picture that we eat often and we eat a lot when we’re on tour. The bummer is, despite the energy output for the shows, all those calories don’t just sweat off. Some of us are now displaying an admirable calorie collection. I should keep this personal. I am now displaying the collection, which I’m calling the Tour 15.
Five weeks ago the tour came to a screeching halt because of the coronavirus shutdowns. We all unpacked our suitcases and stayed in our houses.
Creighton (Lat28 bass player) and I decided to use the time at home to overhaul our eating. OK, maybe not overhaul. It wasn’t quite that noble. We decided to make a few changes.
One thing we decided to do was make vegetable soup and make it often. Not a lame, skinnybutt veggie soup, but one stuffed with all kinds of ingredients plus curly egg noodles. So technically a vegetable-and-pasta soup.
We’ve made it every week. Neither of us loves cooking, so our production is basic and no-fuss. But the soup is delicious and satisfying.
Want to know how we make it? I thought so.
Here’s our non-gourmet recipe. (For your soup, use whatever veggies are staring at you from the bowels of your fridge.)
Hurl into a stockpot the following: 3 cubed sweet potatoes, 5 sliced carrots, 1 bunch broccoli flowerets, 1 cubed zucchini, 2 cups baby spinach, 1 cup green beans, 2 boxes vegetable stock, 1 can great northern beans, 1 can Italian-style diced tomatoes, 3-17 handfuls of curly pasta, seasoned salt, Italian seasoning, and pepper. Cook until done (about ten mins after it comes to a boil).
We’ve learned a few things that make our veggie soups better:
- We cook a chopped onion with 3 tsp garlic in olive oil before adding everything else.
- We cook the hard vegetables–sweet potatoes and carrots–in the broth for a couple of minutes before adding everything else.
- We pour ourselves a glass of wine before doing anything else.
Thanks for eating. I mean reading.