Friday, December 14, 2012

Tonight the lights were out

It's been a busy day and in the morning I saw the alarming news that there had been a shooting at an elementary school in Connecticut. It said it was over and the gunmen dead. I thought, lucky. I was busy with work chasing a deadline, and only had time to check the news again by 5pm when the devastating headline had changed to that the shooting had 27 victims, mostly small children. I thought of all the children of my friends and neighbors, and of the toddlers and babies of the blogs I read daily and I felt devastated, tearing up. How can this happen? How can this happen in this country? There was just this unfathomable mass shooting at a movie theater.

I listened to the reports on NPR, and drove through a similar small quaint, rural New England town where everyone knows each other and kids are safe. A town where everyone believes that something like this can never happen.

I drove through my neighborhood, the streets leading up to my house, and realized that many of my neighbors had not turned on their christmas lights tonight.

Wednesday, December 12, 2012

The Carrot Soup

Finally, a recipe again. Since things are busy at work, this very simple carrot soup with the pumped up volume is just the right thing to make, eat and blog about. The key to the soup is that the carrots are cooked in fresh pressed carrot juice -- not broth or water. It makes the carrot flavor so pronounced it does not need much else beside a few sprinkles of dried thyme, a tad of butter and a pinch of dried ground ginger.

The Carrot Soup
(makes 4 servings)

  • 1 pound organic carrots, peeled and cut into large chunks
  • 1/2 red onion, small diced
  • 1/2 TB butter
  • 3 cups fresh pressed carrot juice
  • 1/2 ts dried thyme
  • 1/4 ts dried ginger
  • salt to taste (or 1/2 ts Rapunzel organic vegetable bouillon) 
  • optional: 1/4 cup baked butternut squash or any other baked squash
In a large, heavy pot, melt the butter and sauté the onion until slightly brown. Add the raw carrots, and sauté for about 1 min. Add the carrot juice, the thyme and ginger, and bring to a simmer. Close with a lid, and simmer on low gently for about 20-30 min until the carrots are very tender.
Puree with an immersion blender in the pot, or take the soup off the stove, and cool. Once cooled, pour into blender and puree. Reheat before serving and garnish with baked squash, goat cheese crumbles or a dash of creme fraiche and chopped hazelnuts. Bon appetite!