Mr. Hawthorne Makes Moreover Soup.

In case you don't know what "moreovers" are I'll redirect you to the original post, here. And this is what I wrote: Nothing goes to waste in the Hawthorne Household. And I don't refer to the remnants as leftovers. Immediately after writing the word "leftovers," I knew I needed another word that was more real, more definitive, and positive. First I thought of the word re-do's. But that implies it wasn't done right the first time around when it certainly was. Then I considered do-overs. But, of course, that, too, has a negative connotation. I've put a lot of thought into this, trying to come up with just the right word which describes the process of what I do in the life chain of the produce and viande I prepare and serve and consume. And my word is moreovers. Think about it: You've already produced and served a wonderful, satisfying, convivial repast. So, what's next? MORE is next. When you say "Moreover," you're likely going to top what you previously said, put an exclamation point there, and/or put it in bold or italics. So, I have no leftovers. I have MOREOVERS!

Moving on to today's moreovers, I had a bit of the short ribs from the other day and also the pork tenderloin and Mr. Hawthorne is making Moreover Soup.

A large can of Dei Fratelli crushed tomatoes went into the pot, along with some potato chunks. Mr. Hawthorne tasted and pronounced these tomatoes way superior to store brand tomatoes.

Pickings were slim on the boneless beef ribs.

Plenty of pork, though.

Mr. Hawthorne chunked the pork and added that to the pot ...

... along with some frozen green peas. I believe Mr. Hawthorne put in a beef bouillon cube, freshly ground salt and pepper, oregano, and a few drops of Texas Pete. You could add whatever veggies you like - onions, celery, carrots, turnips, lima beans. They'd all be good. Heat through.

And you have a wonderfully flavorful, hearty, Moreover Soup.

Ooooh. What's that holding the soup in? (Not the paper towel.) Why, I believe it is homemade pita bread ...