Many Sundays, I share on my Instagram feed a little rundown of what we ate for dinner the week before. I call these Real Life Menus, as there’s nothing aspirational about them. There’s takeout; there’s burnout; there have been quick bean quesadillas almost once a week recently simply because they’re low-effort and they work. There’s there’s jetlag, flops and frozen pelmeni, and there are some ambitious meals I bring to the table while telling my family how grateful they should be for me (they laugh, which is deserved).
These round-ups have also led me realize that there are a lot of recipes I make fairly often for dinner and never mention here, such as this soup. My gut feeling was that there are many very authentic recipes out there for sopa azteca or sopa de tortilla and this is absolutely not even close, or trying to be. What’s a girl to do? Well, not clutter the internet with another pale imitation of a great dish, I suppose. But comments on these menus are causing me to rethink this a bit. Maybe this is the one that will work for you at the near-to-last minute on a Tuesday night, as it always does for us, providing a meal that feels balanced, delicious, but also highly doable. Maybe this, too, is a worthwhile space to take up.
“I’ve been using mine for a while now and it’s well past the point when other pans would have failed me.”
