I made a big pot of Gypsy Soup last night for dinner. Kathy made a salad to go with it, and we ate buttered toast. Gypsy Soup is one of my favorite cold weather soups from Mollie Katzen's Moosewood Cookbook. The ingredients are first sauteéd together in olive oil: peeled and cooked sweet potato (and/or other orange vegetables like squash and carrot), chopped yellow onions, green pepper, tomatoes without skins, chopped celery and garlic, garbanzo beans, sea salt, bay leaves, basil, paprika, turmeric, a dash each of cinnamon and cayenne, and water.
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After eating, we watched a documentary on the life of American historian, Howard Zinn, called You Can't Be Neutral on a Moving Train. While i watched, I ate some juicy, red pomegranate kernels. Is that what they're called? Are they seeds? Fruits? They look like corn kernels to me, only shinier, juicier, and translucent. The photos below show today's soup lunch (Gypsy Soup) with some apple and more pomegranate kernels for dessert. Gypsy Soup tastes even better the next day and the next.
So, here's the question:
What does a pomegranate and Gypsy Soup have in common?
[Contest #1 was this]