I think it is a compulsion -- soup making. Not from scratch, but my wife has never been big on leftovers because as one of five kids, she never experienced them. I got into trouble once for not asking if I could use the leftovers, so from last night’s wonderful dinner of drop dead gorgeous, fall off the bone pork ribs in a saucy sauce and salvaged-from- the-crisper squash slathered in fresh garlic, I asked, "Honey, may I, pretty please?" and got the go ahead nod with a note of enthusiasm -- red and yellow bell peppers, eye-tearing onions, Italian seasoning (organic oregano, organic basil, organic marjoram, organic sage, organic garlic), more fresh garlic, multi-colored carrots, salt and pepper, some more salt and pepper, chicken stock, filtered water, huge purple radishes from the farmer’s market, a can of diced tomatoes, more dried seasoning, did I mention more fresh garlic? deep orange carrots from the farmer’s market, deep green peas in edible skins from the farmer’s market and heat, lots of heat to boiling and back and forth and, did I mention some more salt and pepper? The house was filled with such gastronomic delight I thought the walls were going to pop. It’s cold, it’s sunny, a great day for a jog after a small taste test tease and dreaming on the trails of all our friends in the pot cozy on a cold day beckoning, “We will be here waiting for you, love. Better get back before the walls pop in ecstasy."