Here’s a few things that stress me out, because I’m sure you care.
1. Real Simple magazine.
Nothing about remembering to vacuum my refrigerator coils is really simple. Unfortunately for everyone who will ever come to my house, I will never be one of those people who has a calendar entry for cleaning my baseboards or goes through a daily cleaning checklist (for real?!). Sometimes, I want to know what it feels like to be one of those people, but then I think: No, I just want to know what it feels like to kick those people in the shins.
2. The Wire.
How is a girl supposed to sleep after watching this show?! The Huz spends the whole hour assuring me its not real while I shout advice at the characters.
3. Getting enough greens.
If you haven’t seen Forks Over Knives, stop what you are doing right now and go watch it, then come back. I like to try to get in greens whenever I can, and hence this recipe was born. If you are a wimp about greens, then add another potato to this recipe and use spinach for the greens. If you like strong greens, use kale or chard. I used a mixture.
Broccoli and Winter Greens Soup, serves about 4, adapted from Power Foods
-1 quart vegetable broth
-2 cups water
-2 russet potatoes
-4 garlic cloves
-1 head broccoli
-3 big handfuls of greens (I used a blend of spinach and swiss chard that I found, but spinach will be the most mild. If you love your greens, go for the bag of southern mixed greens they sell at Trader Joe’s)
-salt & pepper
-shredded Parmesan cheese for garnish
Pour the vegetable broth and water in a large pot and bring to a boil over medium heat. While the broth is warming, do some prep work: Dice the potatoes, slice your scallions, and roughly chop the broccoli.
Puree, either in batches in a blender or using Stick Blendy Wendy.