Recently I wrote about making soup each weekend for our friend Bob who is in his last days on this earth. It is hard to really put words to the humble honor I feel each Saturday as I plan and prepare soup to share with him the next day. It has become a bit of a rhythm, an anchor to my weekends and will forever remain in my heart as an act of remembrance for him each spring. I have found inspiration in Janet Reich Elsbach's book Extra Helping and thought it might be nice to share with you all the various recipes I have made for him thus far. Each week I add a topping or two for the soups like shredded parmesan cheese or some roasted veg for the side along with some homemade biscuits or bread. I try to tuck in a jar of something as well like canned peaches from last summer or some jam to top the biscuits with. Here is my currant favorite biscuit recipe. The opportunity each week to think about what I would like to share with Bob, to check in on him and see how he is faring between our meetings at mass and the act of making something of sustainable for someone has been central for me throughout this spring and lenten season. Each week in mass, I catch myself watching Bob as he sits in the front pew seemingly fully captivated by the incredible music of the gospel choir. Many of those songs had already held special meaning for me but are taking on a whole new life as I see him singing along.
March 3, 2019 ~ Sausage and Veg Soup
This was definitely a wing it, kitchen sink type soup. I started with sautéing onions and adding veggies like carrots, celery, and yam. I let this all soften a bit and added some turkey sausage and chicken broth. I think I even tossed in some white beans just to add a bit of heft for this man that is getting leaner by the day and needs every ounce of added calorie for strength. This is a typical soup we eat all winter long around here. After learning that the "chunky" nature of this soup might be a bit difficult for Bob to get down (throat cancer you are a bitch) you will see I have moved onto softer and puree style soups for him henceforth.
March 10, 2019 ~ New England Bob's Barnacle Bisque
See the last post for full details on this soup, but suffice it to say you can see I need to enlist Bob to create names for all of my made up soups. I love the flair he named this one with.
March 17, 2019 ~ Irish Carrot and Potato Puree
Today was St Patrick's Day so I went with the theme and shared with Bob how when my girls were very young we were treated with a trip to Ireland with my family. As I was on one of my very first ever international trips AND I was traveling with a 6 year old and 1 1/2 year old, I remember very little of the vacation other than how in love I was with the incredible vegetable puree soups I feasted on most days. I was a strict vegetarian back in those days so no Guinness Stew for me. Sharing a bit of the back story on what I included or why with Bob has become part of my routine.
March 24, 2019 ~ Chicken Congee
I landed on this choice for two reasons; Bob has started passing items on to me when I deliver the soup on to him each Sunday, notably the book The Art of Eating my MFK Fisher, some beautiful prayer cards, a few pieces of his china dishes and some pantry items like olive oil, rice, couscous and honey. I had also recently landed on the book Extra Helping and when I spotted the Congee recipe I knew I would use the rice he passed on to make chicken and mushroom congee for him.
March 31, 2019 ~ Red Lentil and Veg
This soup is another standard in our rotation at home, which though simple, felt so right to share. I like the idea of sharing a meal with him that we eat on a very regular basis, I am not a fancy cook. This soup is very similar to the sausage and veg soup but using red lentils rather than meat and adding a jar of canned tomatoes.
April 7, 2019 ~ Butternut Squash Soup
Bob has commented online recently how he is really battling nausea lately and so I am hoping a smooth soft butternut squash puree will fit the bill this week. This recipe is another standard of ours that comes from the Seattle Junior League cookbook, Simply Classic. This soup, I swear will turn even the biggest squash hater around into a lover.
Sadly, today when delivering a fresh batch of soup, applesauce, fresh eggs and bread to Bob he informed me this would be the last week for our little exchange. He is barely able to take in food at this point due to extreme pain and keeping anything down with the strong nausea is increasingly rare. He has lost so much weight, he's trying to hold onto his currant 130 pounds to make it to his Celebration of Life gathering next month. If you are the prayerful kind, send one his way please... for peace of heart and comfort of body. Thank you.
Showing posts with label friends. Show all posts
Showing posts with label friends. Show all posts
Sunday, April 7, 2019
Monday, March 11, 2019
New England Bob's Barnacle Bisque
What do you do when someone you know is dying?
There really will be a kitchen story here, stick with me please...
Some 25 years ago when my husband and I began going to the church I had grown up in, we met Bob, Uncle Bob as many referred to him. Bob is one of those people that just draws the world to him. He is impossibly tall, pastoral is ways that I continue to stand in awe of (we Catholics are still figuring out that lay people can be incredible ministers without the trappings of titles), and always ready with a smile and a wry observation to share. Bob, was a leader in our church in spite of himself and in ways that one could not likely find in any other Catholic setting. Early on, he played a very key role in one of the most devastating times a young couple could ever encounter. Bob offered himself to us in profound ways that I am still unpacking and will forever look back on with deep gratitude and appreciation. Skip ahead a few years and Bob was no longer a regular presence in our community, I don't even really know how or why. It could have been a slow departure, a rift with leadership, or something in his own life pulling in a new direction. Well, slide to present day and Bob is back... for a while at least. Some time ago a cancer diagnosis came; illness, treatments, symptoms, and the rollercoaster of feeling better and worse. In this time Bob resurfaced at our church and brought with him some familiar faces of days past, he always did travel with an entourage. Now, months in, Bob has made the choice to forgo treatments and live out his remaining days on his own terms.
So what do you do when someone you know is dying? I mean this is really happening, there are no positive thoughts, prayers or well-wishes that are going to chance this reality. Bob is about to die. I have not been in this place, of sitting in the presence of someone that is facing the imminent return to their maker since that time many years ago when Bob sat with us. Full circle moment here. So I reached out and told him how much he has meant to my husband and myself and offered the only thing I could think of... Can I bring you a soup supper each week? Cooking for people is my go to way of sharing a bit of kindness and love with them. So now we are a few weeks in, we have a lovely weekly dance of trading the empty half gallon jar for one filled with a freshly made soup and some biscuits or corn bread for dipping. Bob refers to this as my lenten journey.
In trying to think about soups that will go down easy for one dealing with throat cancer, as well as something sustaining to help keep a bit of meat on his increasingly lean body, I went with a chowder with corn and smoked salmon this last week. I consulted a few recipes for some framework but as usual I kinda winged it and crossed my fingers. Each week as I am making soup for Bob, I feel such a sense of humble honor to be able to do something, anything that might be of help or support to him. I am thankful for the opportunity to reconnect with this man who has been a pillar of our community, who even in these final days is finding ways to minister to and lift up those around him. Bob sent me a message last night after sampling the week's soup supper offering and told me that I had not made a chowder but in fact a New England Bisque (I honestly have no idea what the difference is, but will dig into that research eventually), and Bob named my creation -- New England Bob's Barnacle Bisque. Typically I am really a throw it together and call it good kinda cook, but this time I am going to create a real recipe for this dish and add it to our annual lenten rotation. As a reminder of the man who gave it a name, the man who will forever dwell in our hearts as a welcomer, a challenger, and a giver.
New England Bob's Barnacle Bisque
Ingredients
2 tbsp butter
1 small yellow onion, diced
2 large carrots, diced
3 yellow potatoes, cubed
2 cups sweet corn kernels (fresh or frozen)
1 1/2 cups smoked salmon, shredded
1 tsp dried thyme
1 tsp smoked paprika
1 - 2 tsp salt (to taste)
1 tsp fresh ground back pepper
2 cloves garlic chopped fine
1/4 cup flour
6 cups water
1 cup half and half
Process
Sauté onion in butter until just beginning to go translucent then add the carrots. Continue to sauté these until carrots begin to soften then add the potatoes. Once potatoes begin to cook through add the garlic, corn, thyme, paprika, salt and pepper. Once this all gets going add the flour, and mix. If it feels too dry add a small pat of more butter. You want to cook the flour and spices with the veggies for a few minutes then add the water. Turn your burner to a med low now and cook until the potatoes and carrots are soft, about 15 - 20 minutes. Now you should have a very chowder looking situation going on, add the smoked salmon and the half and half and stir through and let the heat permeate the bisque. I made this the day before gifting a half gallon and we were left with enough for 3 for dinner. Serve with corn bread or buttermilk biscuits. Enjoy and think of Bob!
There really will be a kitchen story here, stick with me please...
Some 25 years ago when my husband and I began going to the church I had grown up in, we met Bob, Uncle Bob as many referred to him. Bob is one of those people that just draws the world to him. He is impossibly tall, pastoral is ways that I continue to stand in awe of (we Catholics are still figuring out that lay people can be incredible ministers without the trappings of titles), and always ready with a smile and a wry observation to share. Bob, was a leader in our church in spite of himself and in ways that one could not likely find in any other Catholic setting. Early on, he played a very key role in one of the most devastating times a young couple could ever encounter. Bob offered himself to us in profound ways that I am still unpacking and will forever look back on with deep gratitude and appreciation. Skip ahead a few years and Bob was no longer a regular presence in our community, I don't even really know how or why. It could have been a slow departure, a rift with leadership, or something in his own life pulling in a new direction. Well, slide to present day and Bob is back... for a while at least. Some time ago a cancer diagnosis came; illness, treatments, symptoms, and the rollercoaster of feeling better and worse. In this time Bob resurfaced at our church and brought with him some familiar faces of days past, he always did travel with an entourage. Now, months in, Bob has made the choice to forgo treatments and live out his remaining days on his own terms.
So what do you do when someone you know is dying? I mean this is really happening, there are no positive thoughts, prayers or well-wishes that are going to chance this reality. Bob is about to die. I have not been in this place, of sitting in the presence of someone that is facing the imminent return to their maker since that time many years ago when Bob sat with us. Full circle moment here. So I reached out and told him how much he has meant to my husband and myself and offered the only thing I could think of... Can I bring you a soup supper each week? Cooking for people is my go to way of sharing a bit of kindness and love with them. So now we are a few weeks in, we have a lovely weekly dance of trading the empty half gallon jar for one filled with a freshly made soup and some biscuits or corn bread for dipping. Bob refers to this as my lenten journey.
In trying to think about soups that will go down easy for one dealing with throat cancer, as well as something sustaining to help keep a bit of meat on his increasingly lean body, I went with a chowder with corn and smoked salmon this last week. I consulted a few recipes for some framework but as usual I kinda winged it and crossed my fingers. Each week as I am making soup for Bob, I feel such a sense of humble honor to be able to do something, anything that might be of help or support to him. I am thankful for the opportunity to reconnect with this man who has been a pillar of our community, who even in these final days is finding ways to minister to and lift up those around him. Bob sent me a message last night after sampling the week's soup supper offering and told me that I had not made a chowder but in fact a New England Bisque (I honestly have no idea what the difference is, but will dig into that research eventually), and Bob named my creation -- New England Bob's Barnacle Bisque. Typically I am really a throw it together and call it good kinda cook, but this time I am going to create a real recipe for this dish and add it to our annual lenten rotation. As a reminder of the man who gave it a name, the man who will forever dwell in our hearts as a welcomer, a challenger, and a giver.
New England Bob's Barnacle Bisque
Ingredients
2 tbsp butter
1 small yellow onion, diced
2 large carrots, diced
3 yellow potatoes, cubed
2 cups sweet corn kernels (fresh or frozen)
1 1/2 cups smoked salmon, shredded
1 tsp dried thyme
1 tsp smoked paprika
1 - 2 tsp salt (to taste)
1 tsp fresh ground back pepper
2 cloves garlic chopped fine
1/4 cup flour
6 cups water
1 cup half and half
Process
Sauté onion in butter until just beginning to go translucent then add the carrots. Continue to sauté these until carrots begin to soften then add the potatoes. Once potatoes begin to cook through add the garlic, corn, thyme, paprika, salt and pepper. Once this all gets going add the flour, and mix. If it feels too dry add a small pat of more butter. You want to cook the flour and spices with the veggies for a few minutes then add the water. Turn your burner to a med low now and cook until the potatoes and carrots are soft, about 15 - 20 minutes. Now you should have a very chowder looking situation going on, add the smoked salmon and the half and half and stir through and let the heat permeate the bisque. I made this the day before gifting a half gallon and we were left with enough for 3 for dinner. Serve with corn bread or buttermilk biscuits. Enjoy and think of Bob!
Friday, November 11, 2016
Lessons From The Bee Hive...
A couple weeks ago I had the opportunity to addend a local beekeepers association meeting and it totally got me re-energized on beekeeping. I have dabbled in backyard beekeeping for a few years now with mixed success, but a couple years ago at the urging of my most awesome badass beekeeper mentor friend I cleanup up a long abandoned hive and added a captured swarm to it. I have tentatively and inconsistently tended the hive since then. I was a bit lazy, very unsure of myself, and confident the bees knew what they were doing and didn't really need much from me. Fast forward to this meeting last month, and my confidence, energy and enthusiasm is bubbling over. My badass mentor came over the other day to go over hive inspection with me and we found a thriving, happy and very full hive and I was encouraged to grab just a couple frames out to taste MY VERY OWN HONEY!
Can I just tell you, that it was sweet, flowery, fruity and absolutely delicious... my first honey harvest. I have found myself more than once this past week, wandering out to the back yard to just watch these incredible creatures hard at work. Watching them fly in, legs loaded fat and heavy with pollen in preparation for a long and dark winter. Watching them band together to protect each other and keep the hive free of predators. Watching the dances they do to share vital information with one another.
Feeling the hum in my chest of their hard working wings. Smelling that lovely bees wax once you get within just a few feet of their domicile. I can also tell you that my mind floated to all sorts of metaphors, how we really do need to look out and take care of each other, that we cannot go it alone in this world no mater how skilled or prepared we think we are there is always going to be a day we need our hive to feed us, to protect us, to nurture our littles, to share ideas and information with, and really to love us. My children have a teacher that teaches all the children in her 8th grade class the following call and response... "What's my job? To love us. What's Mr _______ job? To love us. What's Mrs. ______ job? To love us. What's your parents job? To love us. What's your job? To love each other." I deeply admire folks who work with children who can impart in their unique way this notion of loving and looking out for one another. So now, I'm going to keep a closer eye on my hive (human and bee), look out for and love on others at every opportunity, start going to beekeeper meetings, because in so many ways (literally and figuratively) the bees are our future and I want to learn and prepare as much as I can so that a sweet future it will be.
Sunday, December 6, 2015
I Really Am Still Here...
Oh my goodness, I cannot believe it has been since June that I have written a proper post! I could get into all the "life" reasons for this but the god's honest truth of it is, like so much else, out of sight out of mind. So, this is me, setting my sights back on this space. I have missed it, I have often had the thought "I need to write about this..." but one thing or another got in the way and it just didn't happen.
The quick round up of what's been going on in the kitchen of late...
* I am loving these two sweet new cookbooks I scored recently by volunteering at The Book Larder
* This cranberry chutney is finding its way into many a snack in these parts. Cheese and crackers, well add some cranberry chutney and your mouth with be oh-so happy
* I successfully packed snacks for a road trip to and from Utah which had my friend and myself eating out exactly ONCE the entire time while on the road. But that one meal out at the Buffalo Chip Cafe for breakfast was so worth it. I do love a road trip and good snacks along the way
* There was one marathon prep session for our annual church bake sale, in which our wee little community raised nearly $1,000
* The last of my summer tomatillos have been enjoyed as salsa verde
* I am totally drooling over vintage cooling racks like this and these
I have truly missed this space and look forward to sharing some more kitchen adventures with you all very soon!
Tuesday, April 14, 2015
A Pantry Meal...
**over the summer I had cases of tomatoes that I processed in a variety of different ways, the soup came from a batch that I had simply cut in half and roasted with red peppers coated in extra virgin olive oil then pureed and froze. I simply reheated the puree adding some cashew cream, salt, pepper and fresh basil leaves.
Tuesday, February 24, 2015
(Almost) Daily Ritual...
A friend recently gifted me with this handy coffee making tool. Do you call it a filter? I am not even sure what it is called, but I LOVE it! It is perfect for making just one cup (well OK maybe I have been known to run more water through that used filter for a second cup on occasion, kinda like reusing a tea bag right?). What I really love about my new coffee tool is that without fail, every single cup of coffee I enjoy made with it, is even better because it always brings my friend to mind. Thank you Lisa!
Thursday, April 10, 2014
Makin' Yogurt
About 2 1/2 years ago I lucked into a milking gig. That's right, a milking gig. A friend has goats and I was completely intrigued by the idea of learning to milk the goats and turn that whole, fresh, raw milk into something wonderful for my family. So I asked my urban farmer friend if they ever needed any help/relief with milking duties. To my joy she said yes, and the visions of fresh chèvre and mozzarella started dancing through my head immediately. Not really knowing what I or they were in for I asked for a weekly milking rotation and truth be told it has really become my favorite morning of the week. Yes I have to get up a bit earlier than I otherwise would, yes I schlep myself and milking pot through the hood rain or shine, and yes I love every single minute of it. Honestly, I find that each week I linger longer and longer feeling so fortunate to be spending time with these beauties and their chicken friends. When I first started milking Maple, I'd get a solid quart each time which turned out to be the perfect amount to make a week's supply of yogurt. So I researched and tried a few methods of yogurt making until I settled on what works best in my kitchen. The method I've settled on is reliable yet a bit hodge podge. I start by heating the raw milk on my stove top to 185 degrees then immediately cooling the milk to 110 degrees. At that point I add a cup or so of plain cultured yogurt and whisk all together thoroughly. Once I've gotten rid of most of the yogurt clumps I pour this into jars and put them in an insulated cooler with a heating pad set to medium. The goal is to keep your yogurt mix at as close to 110 degrees as possible for about 8 hours. This is the method that has worked best for me as I do not have a fancy fancy yogurt maker. So each week I am able to turn out about a quart of home made yogurt which is just enough for smoothies, or a few bowls of berries and yogurt, and still having just enough for the next week's starter culture. Well, as of last week there is now another goat in milk on the farm so I am excited by the prospect of doubling my haul each week and maybe even having enough to experiment with some cheese making. We are big chèvre fans around here so I am hoping to start there. We will see, it's going to be a while before I can start milking Basil as her 2 sweet little kids deserve all her goodness for now. Soon enough they will be old enough to wean off a bit and share some of their mother's bounty with us. Now I am off to start looking for a new milking pail, my little pot isn't going to be big enough for the milk of two goats. Lehman's here I come...
Monday, November 17, 2008
A Room with a View
I just returned home from a beautiful walk with a friend, and am now looking out my kitchen windows to the most magnificent sunny fall day. What is making the scene just right, is the lack of leaves that were blanketing our yard Friday afternoon as I left for a weekend away with friends. Apparently Music Man got inspired, recruited the help of Guru and Sunshine, and together they all raked, blew leaves and cleaned up the entire yard. It looks fabulous now, especially on the wonderful fall day we are having. We are blessed with an exceptionally large lot of land surrounded by trees which translates into lots and lots of leaves every fall. Until the next wind blows though, things are looking beautiful out there!!!
I was away this weekend with an incredible group of women to celebrate with a friend who is about to get married. The time was spent knitting, reading, sharing amazing meals together, playing games and most importantly sharing our thoughts and dreams with her on her upcoming marriage. This is the second such weekend I have been blessed to experience, both of which have come for me after nearly 14 years of marriage, both of which taught me more about what it means to share a life with someone than I had figured out on my own in those 14 years. There is something so inspiring for me about being with women who are living life with purpose, passion and a commitment to their communities. I am honored to walk among them.
I was away this weekend with an incredible group of women to celebrate with a friend who is about to get married. The time was spent knitting, reading, sharing amazing meals together, playing games and most importantly sharing our thoughts and dreams with her on her upcoming marriage. This is the second such weekend I have been blessed to experience, both of which have come for me after nearly 14 years of marriage, both of which taught me more about what it means to share a life with someone than I had figured out on my own in those 14 years. There is something so inspiring for me about being with women who are living life with purpose, passion and a commitment to their communities. I am honored to walk among them.
Monday, November 10, 2008
Faraway Friends and a Kitchen Weekend
Recently Guru and I were able to travel to Colorado to visit some very dear friends. In getting ready for our time together my friend emailed me with questions of what we would like to do during our stay with them in Colorado. My response was simply, "spend time with you and learn to cook some great Moroccan food". In her previous life, my friend (Mama N) and her mama ran a very popular Moroccan restaurant. I have only once before sampled the flavors of Morocco, so I was very excited to try my hand at preparing a few dishes. In my mind, there is nothing more pleasant and relaxing than time spent preparing something in the kitchen with someone special. We spent our afternoons in her fabulous kitchen chopping, chatting, mixing, sauteing, laughing, and tasting while Mama N's hubby entertained the little ones. He was rewarded with a fresh Moroccan feast each night. I am in love with the flavors of Morocco and can't wait for another chance to cook together with Mama N. I will also treasure the huge supply of saffron I was sent home with, thank you Grandma K!
P.S. Once I am able to recreate any of the dishes we put together I will gladly share the recipes.
P.S. Once I am able to recreate any of the dishes we put together I will gladly share the recipes.
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