Thursday, August 30, 2007

Carrot Soup

We're been reading voraciously this week. Charlie is completely taken with Carrot Soup by John Segal, wherein an unsuspecting rabbit is feted by friends of every ilk with (cue drumroll) carrot soup. There's a recipe in the back. Guess what we made today?

Charlie's Carrot Soup (An adaptation)
As many carrots as Mom has the patience to wash, peel and shred (maybe a pound and a half?)
4 old cubes of chicken bouillion in water, even though there's an organic chicken carcass in the fridge begging to be made into stock. We'll plan ahead next time.
1 large onion, chopped
A big dab of butter
Fleur de Sel and cracked pepper
Some dill that Shirley gave us from her garden just yesterday

1. Dice and sweat the onions in the butter and salt. Remember the ocean when you add the salt. Add the shredded carrots and broth. Bring to a boil.
2. Reduce heat and simmer for about a half hour.
3. Puree the mixture in a blender.
4. Add pepper and minced dill to taste. Serve to Daddy with love.

Tuesday, August 28, 2007

A Cup of Tea

"Judgement", as a general concept, keeps popping up in my recent meanderings--particularly in reference to how judgement blocks understanding. I think this koan sums it up pretty well.

Nan-in, a Japanese master, received a university professor who came to inquire about Zen.

Nan-in served tea. He poured his visitor's cup full, and then kept on pouring.

The professor watched the overflow until he no longer could restrain himself. "It is overfull. No more will go in!"

"Like this cup," Nan-in said, "you are full of your own opinions and speculations. How can you learn unless you first empty your cup?"

Sunday, August 19, 2007

Slow 'n Easy: Honey Garlic Roast

1 Roast for the Crock Pot (at the Lunenburg Farmer's Market, ask Kevin Veinotte what cut he recommends)
A Cup of Honey (we like the one Svenja Dee sells--the bees visit our flowers)
A Cup of Soy Sauce (still scouting a local source)
A head of Garlic (Try the hardneck garlic from Dot at the Mahone Bay Farmers Market--to die for)
A Splash of lemon juice (OK, not a lot of native citrus in Nova Scotia!)
Cayenne power to taste (er... planning on growing our own peppers next year)

1.First thing in the morning, sear the heck out of the roast in an iron pan. Get it smoky and a bit carbonized on the exterior. Do not fear heat! It is the friend of taste--plus the smell will help wake up any late sleepers in the household.
2. Put all ingredients except for garlic in crock pot. Put on low. Forget until lunch.
3. Press the garlic into the crock pot; swish everything around a bit with a spoon. Relid and reforget.
4. Hungry for dinner? Make some rice, a veggie, and voila! a tender, spicy, succulent repast is yours.