So far, so good. A few weeks ago, I resolved to not open the computer on Sundays. It's amazing to wake up in the morning knowing I won't be beholden to anyone's urgent email or sucked into reading Facebook updates. Emily has been talking a lot about Sabbath lately, so I suppose it's rubbing off. One of her current favorite quotes from Sabbath by Wayne Muller:
"I have sat on dozens of boards and commissions with many fine, compassionate, and generous people who are so tired, overwhelmed, and overworked that they have neither the time nor the capacity to listen to the deeper voices that speak to the essence of the problems before them. Presented with the intricate and delicate issues of poverty, public health, community well-being, and crime, our impulse, born of weariness, is to rush headlong toward doing anything that will make the problem go away. Maybe then we can finally go home and get some rest. But without the essential nutrients of rest, wisdom, and delight embedded in the problem-solving process itself, the solution we patch together is likely to be an obstacle to genuine relief. Born of desperation, it often contains enough fundamental inaccuracy to guarantee an equally perplexing problem will emerge as soon as it is put into place. In the soil of the quick fix is the seed of a new problem, because our quiet wisdom is unavailable."
I love how he contrasts our default problem-solving methods with "quiet wisdom." I haven't been trying to solve world poverty on Sundays, but I sure have felt some of that quiet strength.
And I've been making soup. A quick fridge-cleaning produces a pot to share at church, and the kitchen volunteers are always happy to receive it. Last week, I used leftover chickpea curry. I dumped it in a pot with leftover rice, added water, another can of tomatoes, and fresh spinach. The only problem, of course, is being asked for the recipe--"Make too much chickpea curry, and leave it forgotten in the fridge for a few days. Pull it out, find some cooked rice in the back, and see what you can do it with it."
This week, the bits in the pantry and produce drawer were much more accommodating if, for instance, the cook were a food blogger and wanted to scrounge up something to keep her faithful readers on the line.
P.S. Seattle friends, when was the last time you were at Volunteer Park? The leaves are turning, all the lovers and families were out yesterday afternoon, and I even got Yancey to take a picture of ME, for once. Oh--and those rascally children of mine.
These were the things I happened to have around, but you could certainly use lots of other things--white beans instead of kidney and garbanzo, shredded cabbage or spinach instead of kale, carrots and celery.
Couple big glugs of olive oil
1 small red or yellow onion, finely diced
4 cloves garlic, minced
1 yellow or red pepper, diced
2 small zucchini, finely chopped
freshly ground pepper
couple handfuls chopped fresh herbs (I used parsley and lemon thyme)
1 bay leaf
pinch red pepper flakes
1 or 2 parmesan rinds
1 14-oz. can diced tomatoes
1 14-oz. can chickpeas, drained
1 14-oz. can kidney beans, drained
3/4 c. small elbow macaroni
1/4 c. fine bulgar
1 bunch fresh kale, stemmed and coarsely chopped
juice of one small lemon
Saute olive oil in a big stockpot. Add onion, garlic, diced pepper, and zucchini. Saute for five minutes, then add salt, pepper fresh herbs, bay leaf, and red pepper flakes. Saute for a couple minutes, then add parmesan rind, tomatoes, chickpeas, kidney beans, and enough water to cover by a couple inches. Bring to a simmer, then add macaroni and bulgar. Simmer for about 20 minutes, until pasta is tender. Take out a couple cupfuls (or stick an immersion blender in there) and puree. Add puree back to soup, add chopped kale and lemon juice, and stir. Add more water along the way at any point, and taste at the end, adding more salt, pepper, red pepper flakes, fresh herbs, or lemon juice to taste. Serve with chopped parsley and a drizzle of olive oil on top.