I have a truly ridiculous amount of minestrone made. I had to transfer some to another pot while cooking completed. Once it had simmered away and I’d eaten a serving, I could put it back into one pot. THE FIVE QUART EMERIL LEGASSE POT.
(Minestrone made in an attempt to use up as much of the swiss chard I got after tearing down my garden for the year. I also have a lot of herbage drying: sage, oregano, lavender, lemon verbena, rosemary, parsley.)
It’s looking and smelling exactly like goat cheese I get at farmers market! No tastes yet. I am ridiculously excited.