I write this first blog with a few good friends in mind (you know who you are) who are in dire need of a simplified recipe to prepare, in order to experience the wonders of how their kitchen works and to feel as if they could feed themselves, if ever the local restaurants in the area refuse to deliver based on the fact that they’re simply sick and tired of climbing the 60 steps to walk-up apartment 5-D to deliver the “minimum order of $20.00”.

These fabulous, attractive, professional people; self-sufficient and proficient in all areas of life (except in the kitchen) have requested this post due to the fact that their cooking skills leave a bit to be desired…OK, their cooking skills leave a LOT to be desired.

Let’s start out with a basic soup. An easy comfort-food that’s perfect for this time of year. Personally, I love soup any time of day. Breakfast, lunch, dinner, or when you’re feeling just plain lousy about the delivery guy not wanting to climb up the 60 steps to walk-up apartment 5-D in order to deliver the “minimum order of $20.00”.

Step one; start with the basics. A pot. A pot is a versatile first addition to a new chef’s collection of basic kitchen tools, one that will be used time and time again.

Go buy yourself a pot. A pot that appeals to you. A pot that you could love. Not too large, but certainly not too small (see images of pots to visually clarify the meaning of the word “pot”) in a color that appeals to you (yes, pots come in different colors). It’s a great idea to make an investment in a good quality pot if you can, since said-mentioned pot will serve as an instrument for multiple uses (to be discussed in a future blog).

While you’re out and about, buy two containers of any type of broth you prefer. Vegetable, chicken, beef, soy. I’d say two quart size (32 ounce) containers would be enough. You could also buy any vegetable that appeals to you at that moment in time, but keep in mind that you’ll also be sorting through your refrigerator in order to add vegetables you might already have lurking about.

Step two; upon arriving at home, wash shiny new pot and proceed to open your refrigerator and remove any vegetables that you might find flaccidly relaxing in a slumped-over position. Best to toss anything that you no longer recognize, that smells bad, or that is growing into some type of Yoda-like creature that will star in the next Spielberg movie.

Chop all vegetables into bite-size pieces. Empty both containers of broth and add all veggies into shiny-new-color-correct-pot. Add any left-over meat, pasta or rice that you might have left over from the last delivery from the local restaurant that will no longer climb the 60 steps to walk-up apartment 5-D in order to deliver the “minimum order of $20.00”.

Add a pinch of salt, pepper, and garlic powder to taste. Heat on medium-low temperature, stirring occasionally. Taste often until all ingredients are cooked to your liking.

Serve, while basking in the glow of “I-made-it-myself”.