“I wonder what Jen’s been up to?”, at least one of my three readers surely must have wondered recently. (Hi, mom!) Right? Hello? Is this thing on?
I was the recipent of a big old slap in the face, courtesy of the Universe, during what should have been a happy 16-week ultrasound.
But I was also the recipient of many acts of kindness.
I made the world’s greenest soup. It was surprisingly delicious. So, you know, bonus.
Bought the world’s coziest pajamas.
Ate a bucket of froyo buried in oreo crumbles.
Watched movies, read books, and snuggled with a fuzzy beagle/monster and a person I’m rather fond of under a new, luxurious, downy comforter.
Resolved to plant some raised beds this year, in which I will grow saffron. And tomatoes. Lots of herbs. Maybe some strawberries, too?
Revisited plans for a home-based bakery. Liking the idea of spending summers at the farmer’s market.
Took the first steps towards reducing my hours at zee bakery, and planning to use that time to learn some scary new skills. muahahaha!
As I’ve said here many times before, I will try, try again.
Be back soon,
Detox Soup (adapted slightly from glutenfreegoddess)
makes about 4 servings
1 tablespoon olive oil
3-4 cloves garlic, chopped
1/2 a white or yellow onion, chopped
1″ fresh ginger, peeled and chopped
4 cups fresh broccoli, separated into large florets (chop off stems and cut them into smaller pieces)
1/2 pound of kale and/or spinach, roughly chopped
3 carrots, peeled and chopped
3 ribs celery, chopped
a large handful of fresh parsley, roughly chopped
water, as needed
salt and pepper, to taste
fresh lemon juice, to taste
In a large pot, heat oil over medium heat; stir in garlic, onion, and ginger. Cook for about 30 seconds, then add broccoli, spinach/kale, carrots, celery, and parsley. Stir until the spinach/kale wilts. Add just enough water to cover the vegetables. The spinach will collapse quite a bit, so be careful not to add too much water at first.
Bring to a simmer, cover and cook for about 15 minutes, or until the vegetables are softened.
Puree soup in a blender until smooth.
Return to pot to reheat, season with salt and pepper, and add a squeeze of lemon juice to taste.
Extra-tasty with a little half and half stirred in just before serving.