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.

 

PS - Did you see VICE’s Killing Cancer? The documentary investigates the most cutting-edge cancer treatments. It takes a look at how HIV, measles, and genetically engineered cold viruses are being used to strengthen immune systems and kill cancer cells without damaging people’s bodies the way chemo normally does. These experimental techniques are already saving lives. If you missed this inspiring program when it aired, you can watch it online here.



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

8 comments:

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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