Today it’s been hot in Evans — a high of 92 degrees fahrenheit and relative humidity of 65%. I could use a lot of cliches to describe the combination, from the sauna to the great beast that drives residents of southern Louisiana to eat spicy food, but I’ll just say it was nasty out.
The only reason I wasn’t surprised when I came home to find a huge enameled cast iron pot of french onion soup simmering away on the stove with its requisite bread-toasting and cheese-melting oven broiler action was because I already knew it was coming. How did I know it was coming? Well, Andrea’s been on a ‘hearty food’ binge the last several days, so I’d come home late last week to a big pot of braised beef ribs, which left us with a good quantity of beef stock. I knew we were due for something built around beef stock, and I certainly can’t complain for two reasons: I hate wasting good food or ingredients; and more importantly, that onion soup was damn good even if it was 92 degrees F outside!