And Now the Apartment Smells Like French Fries

So there’s a cold going around, because it’s that time of year. Also because some people like to show up at work and cough and sneeze and touch everything and moan about how they hope no one else gets this cold because it’s just awful.

I’m not bitter.

I just have a sore throat and my nose is runny. But I’ve been assured if I picked up the office cold, it would have happened before now. Because I mean, it’s been three whole days since they were really feeling badly.

Regardless of the culprit, despite the day randomly feeling like spring instead of January, I needed soup. Loaded up with carrots and turmeric and ginger, just in case it *is* possible to catch a cold from someone three days after the fact.

We’ve recently changed our diet at home, because one of us needs to try out the FODMAP elimination diet and the other is spectacularly supportive. So coming up with a healthy, anti-cold soup without using my usual go-to ingredients like garlic and onion presented a challenge.

Because of the low-FODMAP diet (basically, we’re temporarily cutting out simple carbs/sugars, but we’ve also had to cut out a lot of spices, dairy, wheat…like pretty much everything) we’ve started eating more potatoes (and eggs, if you’re wondering what else is left). Therefore, my husband recently learned how to peel and chop potatoes. He loves when I let him help in the kitchen, so, as I was feeling scratchy and stuffy and not-happy, I figured our soup would be potato-based and set him to carefully cubing potatoes. We threw in carrots and celery, along with a bunch of turmeric, ginger, and a few other spices I know are easy on the tummy (at least in small little sprinkle-quantities). I “cheated” and sauteed a crushed clove of garlic in olive oil for about a minute before removing the garlic and adding the rest of the veggies. Obviously, this would be great with minced garlic and chopped onions, so feel free to add along with the other veggies.

Low-FODMAP Cold-Fighting Potato Soup:

Ingredients:
3 large brown potatoes, peeled and chopped
2 medium carrots (or about a dozen baby carrots), peeled and chopped
2 celery stalks, chopped
1 clove garlic, crushed with the flat side of the knife
olive oil, for sauteeing
Salt and Pepper
2 cups chicken broth
2 cups water
Turmeric
Ginger
Oregano
Basil
juice of 1/2 a lemon

  1. In large, heavy-bottomed pan, heat olive oil over M heat. Add garlic and saute about 1 minute, until fragrant. Remove garlic and discard.
  2. Add vegetables. Sprinkle with kosher salt and fresh-cracked pepper. Saute until slightly golden, about 7-10 minutes.
  3. Add the broth and water. Bring to a boil. Stir in generous sprinkles of turmeric and ginger, and pinches of oregano and basil. Cover and reduce heat to M-L.
  4. Cook, stirring occasionally, for 20 minutes or until all veggies are soft.
  5. Stir in lemon juice.
  6. Remove from heat and puree smooth, in a blender or with an immersion blender. Return to pan and heat through.

This could be good with a generous pinch of cheese on top. We stirred in avocado chunks into our individual bowls, which was delicious, too. And, it reheats well for lunch the following day — always a plus in my book!

Bonus: all those browning potatoes will leave your apartment smelling like French fries, in the best possible way.

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It’s the Most Wonderful Time of the Year

Our wee little Chrismukkah corner…pending a *real* tree

And by that I mean baking season. Fireplaces curling smoke from chimneys. A hint of snow seasoning the air. Christmas trees glowing from living room windows. Festive music in every store, pumping up shoppers while slowly destroying the poor workers’ souls.

It’s CHRISTMAS TIME!

My husband said the most awful thing I’ve ever heard yesterday: “You know Christmas is just one day, right?”

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After demanding he get out of my life, I told him in no uncertain terms do I get to have a Christmas SEASON (and really, it’s limited to the confines of post-Thanksgiving to 12/25 so it’s not even technically a full season, so there), and I mean he gets 8 whole freaking days for Hanukkah, so he can just shut his mouth and let me do my Christmas thing.

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We just spent a week-plus in California with my in-laws for Thanksgiving, and I had many adventures I’ll be sure to write about in the coming weeks, but right now, I want to talk about cookies. My sister-in-law and I discussed a baking cookies before, during, and after Thanksgiving, but the timing wasn’t right (there were SO MANY DESSERTS already). When we got home, amidst setting up the tree and singing Christmas songs off-key, it felt like a cookie kind of day. The sky was that snowy-gray, the apartment was toasty-warm, and my fantasy football team was holding steady against a team I was sure I’d lose to.

All that was missing was a flurry of Earl Grey Lavender Cookies.

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The original recipe I used is here. I went a little wild and halved the recipe, making a small batch of my standard Earl Grey Lavender Cookies (using Adagio teas Earl Grey Lavender loose leaf tea — seriously my favorite tea ever) and experimented with the other half to create a Cocoa-Coffee Shortbread.

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*This is the result of three chopped kisses…wayyy too much

Because this recipe yields like two dozen cookies, I wasn’t trying to risk all that goodness on an experiment. Plus it’s super easy to halve, especially if you just got an amazing set of measuring spoons that range from 1/8 tsp to 2 tbs from Crate & Barrel for your birthday (husband win). For the Cocoa-Coffee batch, I subbed just under a tablespoon of Peet’s coffee and one finely chopped dark chocolate Hershey’s kiss (man am I product-placing like a champ right now or what?) in place of the tablespoon of tea leaves. These cookies came out a shade overcooked — they’d probably be best coming out of the oven right at 12 minutes. The tea cookies I had to leave for another 3 minutes or so.

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In case you need a little extra calories (wink), a swipe of Nutella across the top of the still-warm coffee cookies is heavenly. Come on, it’s the holidays. Calories don’t count at Christmas! And as we’ve already established, Christmas is all month long!

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Base Recipe – Tea Shortbread Cookies

  • 2 cups Flour
  • 2 tbs Tea Leaves
  • 1/2 tsp Salt
  • 3/4 cup Confectioners Sugar
  • 1 tsp Vanilla Extract
  • 1 cup Butter
  1. Sift/whisk together the flour, tea leaves, and salt, until the leaves are spotted throughout.
  2. In stand mixer with paddle attachment, cream flour mixture with confectioners sugar, vanilla, and butter.
  3. Put dough on a piece of plastic wrap and roll into a log, twisting both ends to seal closed. Place in fridge for about 30 minutes.
  4. Preheat oven to 375 degrees.
  5. Cut dough in 1/4-inch sections and arrange on silpat or parchment-lined baking sheet ~2 inches apart (they do spread a little).
  6. Bake 12 minutes or until the edges are just turning golden.
  7. Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Experiment with the add-ins! My best so far has been the Earl Grey Lavender, but I’ve tried other herbs, too. The coffee is pretty tasty. Thyme was…less enthusiastically received.

I’d love to hear what you try!

A Too-Public Apology

I’ve gotten carried away on Facebook. This election was ugly and contentious and it stirred up a lot of “yuck” on both sides. After the shocking results (or not so shocking, if you’re that one professor who’s always right about presidential elections), everything came to a head.

Going into Election Night, I knew a lot of friends and family voted differently than me–and that was okay. One person — whom I love more than my own life, and who did not vote my way — posted her “I voted” sticker to Facebook, and someone else commented “I hope for the right one!” Now, this could have been a statement of solidarity, like “so did I and I hope we made the right choice.” But I saw red. I almost typed back something along the lines of “who are you to judge if someone’s choice is right or wrong? She voted for the right person for her and that’s all that matters here.” I was ready to throw down, all in defense of someone who basically canceled out my vote, because I loved her more than a stupid vote or a stupid four years or eight years or whatever it will be. (Instead, I raged to my husband and settled in to watch Hillary #crushit). And then I lost sight of that completely.

I’ve always known I’m very competitive and not the best loser, but this was not some game I could shake off the way I should have. I’ve written before my reasons that I personally could never support Trump; I didn’t realize until he won just how much my own understanding of my immediate world was wrapped up in this election. Suddenly, I didn’t see family, I just saw betrayal. I felt confused — probably because I never took the time to sit down beforehand and explain face-to-face with people what it is that drives my thinking, and therefore how I believe they must think, too. I was — and am — terrified of what this can mean for a country already so divided.

I lashed out on social media, in a defiant show of love behind a veneer of anonymity, a soapbox once-removed. And I hurt people with some of the things I’ve “liked”, some of the posts I’ve shared. I didn’t take the time to put into my own words my terror and my angst and my confusion. I won’t apologize for fearing for my country, or for feeling hurt or betrayed or confused, because this is how I feel, and I am allowed to process this in my own way.

But I do sincerely ask forgiveness for the hurt I’ve caused through a careless, too-public post, or the words I’ve endorsed without explanation or attempt to make them my own. Because I’d like to think that while I shared some of the same sentiments, my own words could have held more love and less accusations. It’s too easy, when one is hurt and scrolling through a newsfeed, to say “yeah!!” and just click ‘share’ rather than sit and think and scribble out her heart. It’s vulnerable and difficult, especially when that heart is already bleeding from wounds others don’t realize they’ve made. Wounds that might have been avoided, if we’d shared our hearts sooner.

Because the people I love — those who want to Make America Great Again and those who were #WithHer and those who chose neither — they feel the same as me. They fear for America, they want what’s best and they didn’t intend to hurt me anymore than I wanted to hurt them personally.

And maybe this whole post shouldn’t be public, either. Maybe it would be better served individually, but a public harming deserves a public acknowledgement that while I’ve been screaming about “love” for almost a week, I haven’t done a good job of connecting through love with those I care about. And maybe I’ve hurt someone without even realizing it, and I want them to know I’m sorry for that, too. Love is not a weapon, but a shield we should use to defend what’s precious against a ravenous world. I lost sight of that, and I’m sorry.

I love you.