Elizabeth Strout's The Burgess Boys.
Oh how my soul sings having seen you all here today.
Loved it.
Just loved it all!
Recipes of our non-dairy, non-gluten, packed with anti-inflammatories, anti-oxidants, anti-cholesterols, and pro-biotics soup and salad are printed at the bottom of this blog post.
Now onto the soul.
And the book.
Forgiveness.
Forgiveness of others.
Forgiveness of ourself.
When you are able to view an individual person as a human being with a beating heart and wounded soul, your preconceived notions of that person are sometimes put on the shelf. To make way for truth.
And then you can forgive.
What's the deal with Somalia? Now I know.
Civil war.
Abject poverty.
Palpable sadness.
Bad rulers.
Not enough food.
Not enough safety.
Article from Lewiston Maine, regarding the past 10 years of Somali immigration to Lewiston.
Population of this town is 10% Somali.
Don't you just love Bob. Flawed, but oh so loveable.
So many secrets. And lies.
But these three Burgess kids, they stuck together.
Didn't like it. But they stuck together.
Perception and assumptions can color adulthood and the roles we choose.
What color is Jim to you? Bob? Susan? Helen?
Jim is Bright Red.
Bob is Light Blue.
Susan is Stark old fashioned hospital corridor Green, of course.
And elegant Helen is Camelhair beige.
In the movie, Helen would be Meryl Streep 20 years ago, Jim is played by John Hamm, and Bob is unanimously Philip Seymour Hoffman.
I forget who Susan was.
Forgiveness.
Parallel stories of forgiveness.
Thank you Elizabeth Strout.
Next month,
Me before You, by Jojo Moyes.
See you Nov 1!
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Creamy Curried Cauliflower Soup
Adapted from Smitten Kitchen, Serves
6-8
2 tablespoons coconut oil (can use olive oil)
2 medium yellow onions, thinly sliced
4 cloves garlic, minced (can leave this out)
2 16 oz bags frozen organic cauliflower florets
3 cups chicken broth (2 double Knorr’s Chicken Bouillon cubes
in 3 cups water)
4 to 7 teaspoons curry spices (see note)
2 cups coconut milk
Salt and Pepper to taste (be generous with the freshly
cracked pepper)
Optional for garnish: ¼
cup roasted pepitas or cashews (350 for 5 minutes)
Heat oil in a large pot over medium
heat until shimmering. Cook the onion until soft and translucent, 8-9 minutes.
Reduce heat to low, add garlic and
cook for 2 additional minutes.
Add curry spices, cook an additional
minute, until they start to give off aroma.
Add cauliflower, broth . Bring pot to
a boil over medium-high heat, then
reduce the heat to low. Simmer until cauliflower is tender, about 15-17 minutes.
Use an immersion blender to purée the
soup right in the pot. Stir in the coconut milk, warm the soup. Taste, then add
more salt, pepper, spices if you’d like.
Note: Curry Spices. The amount and mixture depends on
your taste. If you are unsure, use 4 teaspoons Spice Islands Curry Powder to start.
2 teaspoons Spice Islands Curry Powder
1 teaspoon Tumeric
1 teaspoon Cumin
1 teaspoon Coriander
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Fennel, Arugula and Pomegranate Salad
Adapted from Bon Appetit, November 2008, Serves 4 to 6
1 large
fennel bulb, thinly sliced
2 large
heads belgian endive, thinly sliced
1
tablespoon extra-virgin olive oil
Juice of ½
lemon
6 cups
arugula (about 4 ounces)
1 cup
thinly sliced green onions
1/4 cup
thinly sliced mint leaves
2
tablespoons extra-virgin olive oil
1
tablespoon balsamic vinegar
salt and
pepper
½ cup
walnuts, coarsely chopped
½ cup
pomegranate seeds
Toss fennel, endive, 1 tablespoon olive oil, lemon juice in medium bowl or ziploc baggie.
Sprinkle with 1/4 teaspoon salt. Keep refrigerated. (Planning ahead? I did this a few hours before serving.)
Right before serving, combine arugula, green onions, mint, vinegar, and 2 tablespoons olive oil
in large bowl; toss. Season with salt and pepper.
Divide dark greens among plates.
Top with fennel and endive mix.
Sprinkle pomegranate seeds and walnuts over, with panache.
