Monday, March 2, 2015

March 1

Yesterday felt like it ought to be March 1. As Alexi prepared for work – occasional weekend work is just one of those things most physicians have to do – Nelly and I went for a walk in twilight that barely illuminated the light frost on rooftops; the magnolias and camellias and their petal snow. In the face of the seasonal juxtaposition I couldn’t shake the sense that I was still dreaming. The house was dark and quiet when we returned home. Nelly went back to bed. I made pea soup and oatmeal cookies.

Later, after our lunch of soup and cookies the boys settled in to play video games, and I finished Henry Kissinger's latest book, World Order. You won’t sleep any better after reading it, but I highly recommend it. It’s an important book, with plenty to debate and disagree with, and I hope it becomes influential.

At the end of the afternoon, we went to a nearby waterfront park that has both playground equipment and a beach. (I LOVE LIVING IN THE PACIFIC NORTHWEST.) As we left the parking lot I noticed a station wagon with a stiff, brown-limbed Christmas tree tied to its top. Had the tree been there since December; did the family never get around to bringing it inside and decorating it? Or were they just now, March 1, seeking to dispose of it? It was a fascinating spectacle. As we prepared to leave, I spotted that Christmas tree again. It had been moved to the beach and was partially dismembered, on the sand next to a bonfire. A family sat around the fire made from the tree, sort of like Easter in reverse.


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Pea Soup with Mint

I could eat soup every day; I never get tired of it. I don’t believe in soup season. The flavor combination of peas and mint is one of my favorites, which is why I am in love with this soup.

1 pound frozen green peas
2 shallots
3 tablespoons olive oil
2 cups chicken stock
2 tablespoons crème fraiche
1 cup whole milk
Salt and pepper, to taste
Chopped mint, for garnish

Bring a large pot of salted water to boil. Add the frozen peas and cook until just warmed through, about 2 minutes.

Dice the shallots, and then sauté them in the olive oil until soft, 3 to 4 minutes.

Put all the ingredients, except the milk, in a food processor or blender, and blend until smooth. Season to taste. Stir in the milk, and heat until warm. Garnish with chopped mint.

Yield: 4 large servings


Deidra Riggs said...

Yours will always be one of my favorite blogs on the Internet. Thank you for staying true to you, and for sharing a bit of yourself with us, here.

Last Christmas, we bought a real tree. We hadn't done that in years, but it had been a tough few months and something alive in the house seemed like a good thing. But, that tree barely held on until Christmas Day and, on New Year's Eve, we built a bonfire out of that tree in our back yard. The thing went up so fast and so hot I thought for sure we were going to burn down our neighborhood! But what an adventure it was!

Happy March, Lecia!

Lecia Phinney said...

Deidra: you are terrific. Thank you for saying so! And it sounds like you had quite an adventure with your tree! xo

Eve said...

I ll try this soup, it seems so simple and good!
Yesterday i made your banana bread. Its the third recipe i try (it s so not french!) and it s my favorite, by far !
Thank you.

Lecia Phinney said...

Eve: I'm so glad to hear it! xoxo

Nika said...

We made this soup for lunch today - it was fresh and delicious! Thanks for the recipe!

Hena Tayeb said...

Sounds like a lovely days..
i've never had pea soup before.. sounds good

Lecia Phinney said...

Nika: I'm so glad to hear it! Thanks for letting me know. xo

Hena: thank you!

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