“Be careful of your thoughts, for your thoughts become your words.
Be careful of your words, for your words, become your actions ..
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Be careful of your actions, for your actions become your habits. Be careful of your habits, for your habits become your character. Be careful of your character, for your character becomes your destiny” ~ Chinese proverb, author unknown
Lately, I've been hooked on some pretty great podcasts
No matter if I'm in my car, or on an afternoon walk, it seems I'm tuned into something that offers to make me or my life just a little bit better. The latest from the world of nutrition, the art of mindfulness, marriage, tips on productivity, writing, or my career
Certainly, they're all good, that is, if you can keep them in perspective and keep yourself from feeling like a never-ending
Feeling a little out-of-sorts last week, it took me a while to realize what was happening. Happiness instead being found in a new Pandora station, or simply leaving my iPod at home.
Realizing there are so many habits I already sort of love, things about myself, and my life that I'd hate to change.
As important as it is to strive for betterment, it's equally important to keep it all in perspective. Filling the tape recorder in my head instead, with some of the moments, habits, and choices I really want to stay the same
Keep drinking all that water. You're doing great.
You found such a great man and your marriage a priority. I love that. Don't forget it.
Keep following your own path, even when it seems no one else understands. It'll be ok.
The people in your life are important, and you've surrounded yourself with a circle of good; nicely done.
You've forced yourself out of your comfort zone. Keep it up; you can't make an impact on the world if you wait until it feels comfortable. Remember to be brave.
You're doing what you love. Please don't ever forget that.
Not long after my husband and I got married, I discovered a treasure that'd been tucked away and long forgotten, in a storage closet — boxes and boxes of old Gourmet magazines given to him by a friend.
My goodness, what a source of inspiration
This recipe, from its final issue, published six years ago this month.
Deeply colored, and topped with fried carrot strips, this soup is absolutely stunning. As I dug for carrots and beets in my neighbor's garden a couple of weeks ago, its picture was at the forefront of my mind
The scarlet hue comes from beets which, when cooked along with the carrots, lend an intense color to the final product.
What I didn't realize at the time was, my stash included mostly Chioggia beets, a striped veggie straight out of a Dr. Seuss book. Chioggia's have an especially sweet flavor and don't bleed quite as much as a regular beet. While they certainly brought a pop of color, the scarlet wasn't quite as dramatic, although the flavor was
Making the soup couldn't be easier, chopped carrots and beets simmer until they're soft in a mix of vegetable broth (or water) and spices. From there, a few minutes in the blender, and dinner is served in less than an hour.
A wonderful soup for fall, warm and comforting, with hearty and earthy flavors
I imagine it would be a hit at any holiday gathering. As a bonus, the soup can easily be made several days ahead, with only the carrot ribbons requiring a bit of last-minute attention.
When it comes to the ribbons, the soup is delicious without them, but if you have the time, they're really worth it.
Certainly, they're not hard to make, but the recipe encourages you not to fry them up more than a couple of hours ahead of time. Amid your Thanksgiving (or dinner party) prep; make sure you've got a stovetop burner free.
Tossed with coriander and piled on top of the soup, they're a lovely addition.
~ Adapted from Gourmet Magazine | November 2009 (Gourmet's final issue!)
Scarlet Carrot Soup
- 2 Tbsp coriander seeds, toasted and cooled and ground
- ¼ cup olive oil
- 1 cup sliced shallots
- 5 sprigs thyme
- 3 bay leaves
- ⅛ tsp red pepper flakes
- 3 lbs carrots, peeled and sliced thick
- 1 lb trimmed red beets, peeled and cut to ½" pieces
- 8 cups vegetable stock (or water)
- 2 Tbsp red wine vinegar
- In a heavy pot over medium heat, add the oil.
- Sauté the shallots, along with the thyme, bay leaves, and red pepper until the shallots are tender, ~ 3 - 5 minutes
- Add the carrots, beets, coriander, 2 tsp sea salt, ½ tsp freshly ground black pepper, and vegetable stock (or water if using).
- Bring to boil and then reduce to a simmer, until the vegetables are very tender ~ 20 minutes.
- Discard bay leaves and thyme stems
- In a blender or food processor, puree the soup in batches, until it's very smooth.
- Return the pureed soup to the pot, add red wine vinegar, and additional salt and pepper, to taste. Thin with water if necessary
- Carrot Ribbons
- Heat 1 inch of oil to 350° F in a heavy-bottomed pot, over medium-high heat.
- Cut carrots with carrot peeler in thin, lengthwise ribbons.
- Toss the ribboned carrots in a Tbsp flour, and shake off the excess.
- Season with a pinch of salt then fry in 3-4 batches, until carrots are golden along the edges (~ 1 minute per batch)
- Drain on paper towels and sprinkle with some of the toasted coriander.