A Story - "Christmas Break" and Festive Beet Parsnip Soup

A Story

Christmas Break

"Help!" screamed the cashier as Tom crashed to the floor.

He regained consciousness in the ambulance.  His head pounded, his hip shouted.

"You fell when your hip broke.  You hit your head hard on the floor.  Sadly, you'll still be here at Christmas."

Tom settled into the hospital routine.  The nurses were kind.  The housekeeping woman shared stories about her silly cat.  Volunteers stopped by, sang carols.  A friendly therapy dog greeted him.

Christmas morning, he sipped his coffee, nibbled his toast.  He was thankful he's broken his hip.

For the first time in many years, he wasn't celebrating alone.

I had some beet parsnip soup at a lunch lately and thought I would give it a go.  The soup I made is thinner  but I find parsnip is a potent flavour and I wanted a soup that was milder tasting than the one I had at the lunch. The photo makes the soup look like the colour of tomato soup but in real life, the soup is much pinkier - a very pretty shade.  You could swirl in a bit of sour cream to jazz it up.

Festive Beet Parsnip Soup

2 medium beets (1 1/2 to 2" in diameter) - cooked and diced.  I boiled mine but you could also roast them. You could also used canned baby beets.

1 fairly large parsnip - peeled and cut up.

1 apple - peeled or unpeeled.  I used Mckintosh but any kind would do.

1/4 tsp ginger

1/2 tsp dried parsley or 2 tsp fresh

3 cups of liquid . I just used water but you could use chicken or vegetable stock.

Salt and pepper to taste.

Simmer together for 30 min. Blend into a puree.  Serve topped with parsley.

I hope you all enjoy this Christmas season in whatever way is meaningful to you.

 

A Story - "Lake Swim" and Cabbage Beef Soup

A Story

Lake Swim

Savannah was delighted at the sight of the lake.  After easing herself down the ancient rock that hugged the lakeshore, she pushed off into the spring-fed water.  She gasped with the cold jolt but it helped her to refocus.  Quiet breast strokes sent her gliding over the pristine surface.  Floating effortlessly on her back, she soaked up the unlimited blue of the sky.  Slowly she let her legs sink, treading water in a circle of stillness.  Her mind serene, shivers finally sent her on shore.

Suddenly she shrieked in alarm.  A blood-sucking leech was stuck on her leg.

Winter isn't over yet for us here in Ontario so it's still soup season.                                                              

Cabbage Beef Soup

1 medium onion, chopped

2 cups cabbage, chopped

1 large carrot, diced

1 celery stalk, chopped

1 medium potato, finely chopped

1 apple (I used McIntosh), finely chopped

1/2 cup sweet pepper ( yellow, red or orange) chopped

1 cup cooked ground beef

1 tsp. black pepper

2 tsp. salt or to taste

5-6 cups water

Saute onion in butter or oil.

Add the rest of the ingredients including the water and simmer for 45 min to 1 hour.

Taste and adjust salt and pepper as needed.

 

A Story -"Indolent" and Easy Orange Chicken with Pecans

A Story:

Indolent

"Indolent!" his wife exclaimed.  "How does that word in any way apply to me?"

He looked at her slim body toned by regular trips to the gym, her stylishly cut hair and her tailored suit perfect for her position as partner in a progressive law firm.

"Definition of indolent: lazy, careless, slow-moving.  That is so not me."

"He didn't mean it as an insult."

"Well, it sure felt like one."

Her husband tried to look supportive but found it hard to dampen his smile.

"The doctor was just describing your cancerous thyroid tumour.  Be glad it's not ambitious."

 

Easy Orange Chicken with Pecans

1 cooked chicken breast cut into chunks

1 chopped onion

1 cup orange juice

2 tbsp molasses stirred into 1/2 cup warm water

1 tsp ground ginger

 

1/2 tsp black pepper

2- 3 tbsp chopped pecans

Saute the chopped onion in butter or oil.

Add the orange juice, molasses with water, ginger and pepper.  Salt to taste.

Add the chicken chunks and simmer together for about 30 minutes to allow the chicken to absorb the flavours.

Serve with rice and top with some chopped pecans. 

This makes two medium size servings.

A Story: "Adventure" - and Barley Carrot Soup

A Story

Adventure

Mary had discussed at length her possible adventure with her friends. It was all a bit confusing.

"We'll describe it as though it was the weather," said her friends.

"Lots of sunny days.  Balmy and warm," Gloria smiled dreamily.

"Oh, the hurricane was terrible! I was buffeted from all sides," quavered Cheryl.

"The rain just soaked down in dreary misery, day after day," sighed Donna.

"The breeze was so fresh and energizing. I've never felt so alive," enthused Moira.

"But how would I experience it?" Mary worried.

Only one way to find out.

Nine months later everything changed.
 

Barley Carrot Soup

This is a vegetable soup but you could add meat to it if you wanted.

Saute 1 chopped onion in oil or butter

Add 1 1/2 cups rinsed barley.  Cover with 2" of liquid, either broth or water.

Add 1 1/2 cup coarsely chopped carrot

Add 1/2 cup chopped celery

Add 1 tbsp chopped parsley, dried or 3 tbsp fresh

Season with black pepper and salt.

Simmer for about 30 minutes.  

Add 1/2 cup chopped green or yellow beans - frozen work well.

Simmer another 5 min. or so.

Serve with some parsley garnish.

A Story - "The Next Chapter". and Beet Carrot Corn Salad

 This story is a Covid-time story inspired by outside church services that took place when people were not allowed to gather inside a church.

The Next Chapter

Puffed clouds nestled in the cerulean sky.  A breeze wafted by, uplifting a monarch butterfly and a sparkler of plant fluff.  Mrs. Graves sat in the shade of an ornamental crab apple tree polka-dotted with crimson fruit.  Spaced out around were her fellow church members.  The pastor's mellow voice blended with melodic bird songs.

Suddenly Mrs. Graves' chair crashed over; the pastor froze mid-word.

A few days later, Mrs. Graves was buried in the graveyard across the road among the mossy crooked tombstones that she had gazed at for weeks of Sundays, the next chapter of her life beginning.

Beet Carrot Corn Salad

1/4 cup chopped onion

1 1/2 cups cooked (boiled or baked) diced beets

1 1/2 cups cooked (boiled or baked) diced carrots. Only cook carrots until they are lightly softened - boil    5  min.

1 cup cooked corn. I used frozen.  Fresh or canned would work, too.

1/4 tsp ground cloves

1/4 tsp black pepper

Salt to taste

Mix all ingredients together and top with salad dressing such as ranch or vinaigrette.

This blend of vegetables is also tasty heated up and served as a warm vegetable mix.

A Story - "Waves" - Spiced Carrot Sweet Potato Soup , dried Parsley

 A Story:

Waves

Life was so grey.  Work so dull.

Alicia hoped a Maine seaside holiday would recharge her.  Today the ocean, at high tide, was calm, and the hot sand had warmed the water enough to make it swimmable.  She swam lazily, the gentle waves rocking her, the saltwater buoying her.  But she didn't want to be lulled, she wanted excitement.

A plastic bottle, something inside, slowly drifted near her.  Curious she grabbed it and swam to shore.  She extracted a note: "The waves will find you, my special love.  Call:  Liam, 222-333-444

Alicia gasped and whipped out her phone.

Spiced Carrot Sweet Potato Soup

1/2 medium onion, chopped

3 medium large carrots

1 sweet potato

1 tsp ginger

1 tsp cinnamon

salt and pepper to taste

Parmesan cheese

Saute the chopped onion in oil or butter.

Add 3 cups water, carrots (peeled and diced), and sweet potato ( peeled and diced)

Simmer until the carrots and sweet potato are soft - about 20 min.

Add the ginger and cinnamon, salt and pepper, and simmer for another 10 min.

Blend with a hand blender or mash with a potato masher.

Ladle into bowl and sprinkle Parmesan cheese on top.

This soup is creamy and smooth and taste a lot like pumpkin pie.

I like to dry my parsley in the refrigerator.  After rinsing it, I place it in a paper lunch bag or, in this case, some paper towel.  The parsley keeps its dark green colour while it dries. I find if I try to dry parsley just by hanging it in the air, it gets yellow.  In the fridge, it will take the parsley a couple of weeks to be fully dry. When I use a paper bag, I make sure that I don't overfill it. If I have lots of parsley, I use multiple bags.

A Story - "The Well-worn Shoes" and Lentil Vegetable Soup

A story:

The Well-Worn Shoes

The white sneakers were noticeably creased, grass stained, scuffed toed.  Marley picked them up, studied the worn soles.  The shoes were a testament to a life lived richly, generously, fearlessly.

Just four days ago, her mother had died. In life, she had always taken her time lacing up her shoes as she pondered where they would take her, who she would see.  Her acts were lovingly thoughtful, appropriate.

Marley felt the weight of the shoes as her mind swirled with memories.  Her mother's legacy would always be with her.  Bending over, Marley put on her mother's shoes, laced them tight, and walked into life.

                                  The  amounts are suggestions.  Soup is very flexible.

 Lentil Vegetable Soup

1 small onion

3 medium tomatoes (I used frozen from my garden)

1/2 green zucchini

1 large carrot

1/2 cup sweet pepper - any colour

2 cups dried red lentils

Saute the onion in a tablespoon of butter or oil of your choice.  Add 3 cups water.

Add chopped carrot, chopped zucchini, chopped sweet pepper.

Add tomatoes - I would use peeled tomatoes. Canned are already peeled, and frozen are easily skinned by running them under hot water and slipping the skin off.

Bring to boil, then simmer for 30 -45 minutes.  Season with salt, pepper, and any herbs you feel like. I used Greek oregano but thyme, parsley, marjoram, sage would all work well alone or in combination.

Simmer a bit longer to let the herbs flavour the soup.

If the soup is thinner than you like, simply simmer until more water evaporates.

Pair the soup with a sandwich and you have a substantial lunch that will get you through the afternoon.

A Story - "the Unwanted Guest" and Cabbage Pear Salad

A story:

The Unwanted Guest

When they arrived, Joe wrapped Mom in a big hug, then exclaimed, "You look amazing."

Mom blushed and tittered.  Dad beamed, "Welcome, Son."

Sarah, Joe's wife, noticed the guest. "Bigoted man, drinking his Coke, judging us all. What a fraud."

Glaring at him, she strode to the table.  Joe helped her get seated.

After blessing the food, the unwanted guest prayed, "God comfort the sad, the frightened, the weary."

His heart's voice flowed like golden sherry. Sarah's face flushed.  Her heart gave a pound.  Her tears without warning spilled, erasing her make-up, exposing the purple and blue.

Cabbage salad 

 I'm trying out a new cabbage salad - my own version.  It has cabbage, pear, sunflower seeds and dried cranberries.

1 1/2 cup shredded cabbage

1 pear - any kind

1/4 cup sunflower seeds

1/3 cup dried cranberries

1/3 cup shredded mozzarella cheese

Mix together with mayonnaise to taste.

You could also add a little bit of green onion, some sweet pepper, and a mix of green and red cabbage would be nice.

A story - "Special Talents" - and Cabbage Salad and Freezing Celery

 A story:

Special Talents

It was a casual invitation but Lisa felt like making a special effort.  She put on her outfit:  grey dress pants, lavender cashmere sweater, pearl earrings.

"Not too shabby," she complimented herself.  Her children were impressed.

Six other moms came with their children for the gab fest with finger foods.  Lisa smugly surveyed the other moms: yoga pants, baggy tops, hair roots showing.

Suddenly a friend's son tugged on Lisa's arm.  "Come."  Intrigued, she followed him.

Soon she had worked her magic.  The boy grinned enthusiastically at her and exclaimed, "I knew you could unblock the toilet."

We had an inch of snow on the ground this morning. I thought a colourful salad would be nice to brighten up the day.  Here's more or less what I put in it.

               1 cup chopped red cabbage

               3/4 cup chopped celery

               1 chopped apple -  I used a MacIntosh

               1/4 cup pecan halves

                2 very small carrots - 1 yellow, 1 orange

                Mayonnaise to desired taste - about 2 tbsp.

                You could also add some yellow and red peppers, some onion, sunflower seeds.

                I should have garnished it with some parsley but I forgot.

Even though we had snow, we did not get frost.  Sometimes when the temperature is right around 0C, that happens.  Anyway, I pulled  the last of the celery out of the garden.  That really is the end of the garden.  I kept some fresh in the fridge but blanched (about 3 min) and froze the rest.  When I have chunks of vegetables like this celery or diced peppers, I put them in a large freezer bag and spread them out flat.  Then I carefully place the bag flat in the freezer so the vegetables freeze in a single layer.  When I want to use some, I can easily break off what I need.  You can, of course, freeze vegetables on a cookie sheet and then put them in a bag.  

The snow is pretty well gone. It was just a warning :)