The borsch was wonderful, but too spicy for my children. I do not like making separate lunches for everyone, so I hit upon a solution: I added the leftover roasted vegetables from Sunday's roast to the soup. But I freshened it up along the way and made it more anti-viral, as we seem to be leaning into fevers and sniffles here.
This is what I did:
--sauteed an onion in some beef tallow
--added the leftover borsch and leftover carrots and potatoes
--let it get hot, then added a handful of chopped parsley and about 6 minced garlic cloves.
The spicy heat was toned down, but the whole soup was revived into a very good lunch, with some dill bread on the side. As it looked just the same, I didn't take a picture. I almost didn't even blog about it, but my dear friend Rebecca convinced me that these are the cooking skills that are unglamorous but so clever and homey.
I also finished another dishcloth, which looks very springy to me, but I forebore to name it. You may name it if you wish in the comments - the sillier, the better; I simply photographed it against a spring sky.