Times like this I wish I knew how to ski. (Ahem, er, maybe give it the ol’ college try and get over my fear of ski lifts.) I could practically cross country ski at least to my office this morning. I actually probably should, it would be easier than trying to trek through the un-plowed mess that is awaiting me outside my front door. Nevermind the already 4 foot tall pile outside my door, with trash from 3 weeks ago buried frozen at the bottom.
It is also times like this that I’ve never been happier to be without a car. I would’ve been one of those people that thought, “Nah, I don’t need to shovel, I don’t need to drive it, and it’ll melt off in a couple of days.” And then another storm would come and next thing you know the lil’ guy would be buried and frozen into it’s spot until the thaw comes in March. Again, like what is going on outside my front door. Poor guy. This has been an amazing winter for snow here in Boston, and we’re getting even more as I type! There’s nowhere left to put it.
In situations like this you’ve got to hunker down, throw on the ol’ L.L. Bean boots, put on the ridiculous hat your Mom got you on Etsy (a sad, but admirable, attempt at trying to be cute & fashionable when its a blizzard out there) and finally, put on your puffy snowman/burnt marshmallow of a winter coat one more time. *Sigh* I just don’t want to do it.
Hopefully, a steaming bowl of hearty oatmeal will help fortify me for the winter’s trek (and yes it is uphill both ways thankyouverymuch) to my office. Who wants to go to the Dominican this weekend? Anyone? Bueller? (Speaking of Bueller, check this out!)
But back to business. This is not a blog about New England weather. (Hmm, that may be a good idea…) It is a blog about life and food and what I do to keep myself sane as cabin fever sets in and the snow piles up. I’ve been making warm, comforting things. And yet another batch of soup.
Along the mushroom lines, I never really liked soup- chicken noodle, fine, tomato- sure, if it’s accompanied by a grilled cheese, but this fall & winter I’ve had a major crush on soup. This round was a healthful and simple version from the New York Time’s Recipes for Health section.
I made my list, had to ask the produce guys at Whole Foods what the heck Kohlrabi was (even they couldn’t find it!) and headed home to make Sunday Soup.
I forgot to buy ginger, and as the original says, the whole point of seasoning the soup was to make this bouquet garni of sorts and then remove it before you puree the soup. Whelp. I skipped that and used dried herbs instead, and it came out just fine.
Check out my version here!