
“I reached into the cabinet for one of the many empty plastic storage bowls I kept there and scooped out ham and potato corn chowder. The chowder was more of a winter soup, perfect for the leftover ham bones from Thanksgiving through Easter, but I continued to make it because children liked corn and potatoes and ham. I'd made this pot with Jordy in mind, so I scooped out most of it and pressed the lid closed. Next, I slathered butter on the yeast rolls I'd kept in the warmer and wrapped them in tin foil. I double plastic-bagged the bowl and put the bread on top before handing it to him. There was enough to last them two or three days.”
―
Bitter and Sweet
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