Four things that are happening right now:
- I’m sitting in bed procrastinating on my potluck dish-making. It’s Fall themed and I’m planning on whipping together this Sautéed Brussel Sprout dish, and retesting my Halvah Quick Bread recipe. It’s yeast-free, loaded with seeds and tahini, and served with a liquid gold halvah spread. Other notable potluck dishes: Pumpkin Spice Oreos, this apple pie, and lots of soup, chili, quinoa and kale. I’m mentally preparing for the food coma now.
- I spent the ENTIRE day yesterday (literally, all day) binge watching The Killing. I don’t know why I do it to myself. Who done it dramas are not meant for my little paranoid heart, but I’m half a season away from the end and feel like I can’t stop now. I’m committed, I’m dedicated, and I’m going to be in desperate need of some Real Housewives detox afterwards.
- We’re officially a third of the way done with G’s deployment! HOORAY! The one big positive for me is that I’ve been getting to live out my care package dreams, which is pretty great. Planning all the fun things we’ll do when he’s home has been making the time pass by a little faster.
- I’m also officially three months into my vegetarian phase. There has been a lot of chickpeas, quinoa, eggs and peanut butter in my body these last three months. The whole ‘feeling nauseous when I think of eating meat’ has passed, now it’s more of a ‘feeling morally compromised when I think of eating meat.’ I even cried about a pig video at work last week. What is happening? I don’t know, but I do know that it’s been amazing getting to focus on vegetables and making them the star of every show, like this Carrot Soup which is super versatile. You can eat it hot or cold, serve it as appetizer, in shooters, or as an entree on its own. I first tried a similar carrot soup at The Sundry in Kansas City and quickly came home to make it myself. They topped theirs with homemade creme fraiche and freeze dried kale. I topped mine with store-bought creme fraiche and dill fronds. Really living on the edge here guys. But they’re onto something. The thick, creamy creme fraiche melts into the sweet carrot soup, and the dill (or kale) kind of wakes everything up. It’s a killer combo, and perfect for your late summer early fall farmers market carrot bounty.
CHILLD CARROT SOUP
(makes 2 lunch servings, or 4 appetizers)
2 tablespoons olive oil
1 medium onion, diced
1 clove garlic, minced
1 pound carrots, trimmed and sliced (~3 cups)
3 cups vegetable broth, divided
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
creme fraiche and dill for garnish
Heat the olive oil in a medium pot and sauté the onions until they’re translucent, about 5 minutes. Add the garlic and carrots and sauce an additional 2 minutes. Add 2 cups of vegetable broth, bring to a boil, and cook for 10 minutes. Using an immersion or regular blender, puree the soup. Return to the pot, add the remaining 1 cup of broth, lemon juice, salt and pepper. Serve warm or cold with a dollop of creme fraiche and dill. Enjoy!