In which there’s a soup tureen.

I keep my garlic in an old-ass soup tureen my aunt shipped us, along with a teapot, teacups, and some antique lace, when we lived in Minneapolis. It’s a great garlic keeper because it’s dark inside, but it doesn’t match my kitchen (it’s green) and takes up a bunch of counter space (it’s heavy stoneware).

So I moved the garlic into a stainless container (a tiffin, actually) and then thought, I don’t think I have ever, in my entire life, eaten soup that was served out of a tureen?

Why do I even know the word tureen? When have I ever needed to know the word tureen?

I make and eat a lot of soup, but even when I take it to the table, it’s still in the pot it was made in. I mean, a heavy stoneware tureen would probably keep soup warm a few minutes longer than a cooking pot, but, like, tureens are even sillier than gravy boats.

Tureen!