Sunday, April 20, 2008

soup kitchen

photo credit: (click)

My friend Jacky and I don't see each other much. This is the understandable way of two girls in New York City who have multiple jobs and very little time to spare, but our rare and always magnificant collisions have unearthed a little remembered (and even more rarely employed) architecture of total contentment. It is a flawless structure thus far; a wordless affirmation that when times are hard, bliss is still available to be assembled on a case-by-case basis. Or, in this case, a "can"-by-"can" basis...Waka waka waka.

What we do is make soup. Then we kick back inside one of the monstrously comfortable cushions of her couch and watch an old movie. By the end of the night, everything bad has dribbled off to rest their haunches in some other anxious cave and I'm left to peaceably toe the line between sleep and consciousness. Of our sessions, this recipe for split pea soup has become my most favorite. It begins with an incredibly easy-to-make base of peas and onion, and can then be fleshed out with whatever happens to be in your fridge. (Jacky had spinach and carrots, but honestly anything will do just fine.)

You Will Need:
2 cups of split peas
2 onions, diced
2 carrots, diced
1 Bunch Spinach
2 tbsp olive oil
4 cups of water
1 lemon

How To Make:

In a large pot, big enough to accommodate the eventual soup, warm the 2 tbs of olive oil with the 2 diced onions for a few minutes, until the onions soften. Add the water and peas and bring everything to a boil, then lower the pot to a simmer. Add the carrots and spinach and simmer for twenty-thirty minutes until everything is soft. At this point you can puree or not to puree, whichever way you prefer your soup (once again---peanut butter: chunky or smooth?) Add the juice of the lemon to taste, along with salt and pepper and paprika and VOILA, a hearty, vegetable garden of split pea soup. It's that easy. Amazing! And suddenly your total mental and physical well being is right at hand.

Side-note: I have also found out that it is nearly impossible to take an attractive photo of Split Pea Soup, so forgive me the lack of.

Wednesday, April 16, 2008

Monday, April 7, 2008

a thing i've found and am fond of looking at

It has recently come to my attention that mashed potatoes can be served in bar form. At first I thought this was an ode to mess hall days, as in big troughs of pillowy white potatoes served up in endless variety; a frothy celebration of starch and mash. I was wrong. It literally meant bar form, as in that dark dungeon of delectable sin where one dwells to shut out the light and knock back self-indulgently absurd amounts of artistic poison. This is literally a mashed potato martini.

Mashed Potato Martini, Sir?