Back to reality, back to alarm clocks and emails and to-do lists and hashtag goals. Can we just all go back to bed? The goals thing is giving me a headache.
This break was maybe my favorite. I slept a lot, thought a lot, wrote down dreams and hopes, hung out with Amelia and Josh and my mama and friends.
And though the vacation flew by and I wish I could do it again, I’m super excited about 2016. I love fresh starts. I love clean and bright things and this new year feels hopeful. I’m kicking this whole “let’s eat healthy” phase we’re all going through with a healthy-ish recipe.
I’m not all that great with healthy (although I’m starting this thingy tomorrow, plz keep me in your thoughts) so it’s not outright healthy just healthy-ish.
Ribolitta is a Tuscan soup often thickened with bread. Some people put bacon or sausage or meat in it, but I prefer a veggie version.
I like lucinato kale and sweet carrots. I like this with more broth than what’s typical because I love slurping soup. And I love the lemon juice. I think it’s essential, though totally untraditional. And I love, love a lot of crushed red pepper. The soup is flavorful and deep yet very light.
We’re so deep into May. How did we get here? How is it Monday? How did Mother’s Day go by already?! Ahhhhh! Also, it’s peony season in case you didn’t know.
Ok, we’re gonna put my anxiety about time moving too quickly to the side because today we’re making the most carrot-y carrot soup on da planet. Ready?
It’s been a lil’ brisk in LA, which I am not complaining about one bit because I just know this summer is going to be ratchet. I’m taking full advantage of the cool temperatures and rainy weather while I can and that means soup. HOT SOUP!
A few days ago it was cloudy and drizzling. Amelia was all bummed out because when it rains I make her wear her raincoat. And I had a few bunches of carrots in the fridge with no plan so I sliced them up and cooked them slowly in butter and a strip of kombu. HEAVEN.
Lately I’ve been in search of warmth of all kinds. I’ll call my mom and listen to her ramble on about her day because I like the sound of her voice regardless of what she’s actually saying.
I’m currently obsessed with Amelia’s warm chubby paws. She has soft hair growing in between the pads of them hat sometimes the groomer trims down, but I sort of like when he forgets and it grows super long. The warmest of places is the corner of Josh’s shoulder where I retreat after a particularly terrible day. No place feels warmer.
And the thing I want to eat when it’s cold and damp and sucky is this bowl of green pozole. It comes from Date Night In, which is a super pretty book all about my favorite day of the week: DATE NITE.
December is for cookies and pies and appetizers, specifically meatballs. I love meatballs.
January is for recovery. Honestly, I always feel a little silly and cliche posting healthy recipes at the beginning of the year, but right now I’m actually craving vegetables and broth and nourishing foods. December wrecked my body. I ate and drank a lot and thoroughly enjoyed it (no regrets!), but this state of recover is really necessary.
Enter: this potlikker (pot liquor?) soup.
I first learned about potlikker while watching PBS’s A Chef’s Life with Vivian Howard. Have you seen it? Oh man, she’s my new obsession. Every show ends and I’m so inspired to make the stuff she’s making. She’s fun to watch, too. Vivan strikes this perfect balance of being knowledgeable, relatable, and vulnerable. And all her ideas are really smart and interesting…even if she doesn’t think they are at first.
The weather right now in Los Angeles is cool and drafty and every pink bush, tree and flower has decided it’s time for its debut (evidence here). I’m headed to New York at the end of this week and decided to take a gaze over at the ol’ weather channel, thinking, hoping, expecting for temperatures to be very Spring-like. You know, 50s and 60s. Umm…New York is gonna be crazy cold. (Not polar vortex cold but you know…) I’m staying with my friend Tre, and I have plans to make him a big pot of soup in his barely-stocked kitchen. This recipe doesn’t require much. Just a pot and a blender, warm socks and some hope that Spring is so very close.
This recipe is a part of McCormick’s Go4Gourmet challenge. It goes like this: McCormick sent me a box of three ingredients (in this case it was their California garlic powder, chicken stock, and basmati rice) and I used these ingredients, plus any root vegetable of my choosing to create a recipe. These are the results!