Ah it is fall.  It’s in the 60’s (ok, in the late morning) here in SoCal and I’m all ready for a long winter of beach combing, seafood devouring, and tanning.  However, this hasn’t changed the way I think about fall food.  I made a soup today that litterally I am spooning out of the blender and into my face at a pace which I cannot discribe.  I am physically ill from eating and cannot stop.  Enjoy. This must be some of my finest cooking. 

Edited from NYT version: Carrot and Tahini Soup with Pita Crisps

Well, the first thing you must know is cream soups are over rated.  The flavor isn’t as full as you’d ever like it to be and you’re always left there stumped… well, perhaps I forgot something you say, or maybe it will taste better after it cooks longer.  False, plus, it’s bad for you.  Not saying that this is excellent for you but at least there is no dairy in there to muck things up.  This soup is also very thick. Probably why I am so full…. I omit the vegetable broth entirely. 

Hold please, must take a photo before I eat all of this soup and I need an espresso.

Ok  back. 

2 tablespoons or so of oil - you pick - olive oil is probably ok because nothing gets too hot.

1 large leak or half an onion chopped

6 garlic cloves chopped

salt and pepper

1/2 tsp ground coriander

1/4 tsp turmeric powder

cayenne to taste 

thyme to taste

1 1/2 lbs of carrots.  I have no idea how many I used.  I had one organic bunch plus two small sweet potatoes…. I personally like sweet potatoes with carrots but do as you please.

2 cups water - really, I think the garlic adds so much flavor you’re fine without a vegi broth but whatever.  I add more water at the end - you can add it now.  I will tell you my secret shortly.

1/3 cup tahini 

Go. 

Oil gets set to med. add chopped garlic and onion - once that gets softish add chopped carrots, potatoes, and spices.  Let them cook a few minutes and add the water.  Simmer until everything is soft.  This will smell amazing.  

Put it all in a blender and wiz it a bit.  Note it’s thick and hot as hell but for a change it all fits in the blender in one go.  Add cool water to thin (and to make it safer) and the tahini.  Wizz some more and season again if necessary.  Mine is like the consistency of baby food which I think is perfect.  I served mine with some whole wheat flat bread from Trader Joe’s but as the title indicates crisped pita would be alright too.  Andy by “served mine with” I mean I hunched over the blender and scooped it out with the bread.  Classy.  

Chef notes:  Buy your tahini from a place with a lot of turnover.  I think mine is already starting to go south a bit.  Be not afraid of other winter vegetables… this seasoning lends itself well to many types.

I decided that if I was going to be in California I should make the most of it.  I decided that if I didn’t like something I wasn’t going to do it and if there was something I wanted to do I would.  Of course, this doesn’t mean I am moving home, sitting in my house and eatting bon bons.  Although… the bon bon part sounds pretty good.  

I don’t set an alarm anymore.  Well, I have an emergency alarm but I haven’t had to use it yet because now I wake up on my own at 7 AM ever day.  I don’t get out of bed usually but I’m awake.  

I stopped going to swimming.  I wasn’t having fun.  I mean, I’m sure it could have been fine but the timing was all wrong and I’m not ready for the egos and the people and smelling like a pool and the tan lines and getting up early and the coaches who only liked all Americans.  I have better ways to spend my time. 

I am letting myself become a yogi.  I have never taken yoga people seriously.  I mean, for real?  This is what you call a workout?  I am realizing - yes, it’s a real workout and it’s more than that. It’s a doorway into some serious inner peace.  I need inner peace.  I need to burn the wine calories.  I need to be able to do a handstand.  I’m lucky to live in a yoga mecca with some awesome teachers so I know my practice here will make me a better student without a doubt. 

Then there is the realization I am lucky.  I’m lucky I had the guts to leave because somehow I knew it would be okay.  I am learning so much about myself and my life and I’m sure now that I’ve opened the door I will continue to surprise myself with findings.  My old soul just keeps getting older.  I read something today that I’ll paraphrase - Forgive and accept the person you are today because you can’t change the person you were.  Sometimes I look back and think - I am so dumb and I can hardly stand to think I did something or thought something or whatever.  In this new month I am going to try to let go.

It only took the whole summer but I am feeling better now about living in CA.  Football season started today which means I am sewing again.  I can’t really sew in the summer.  It is not a summer activity.  Although I want it to be, it just doesn’t work that way.  I made a tank top which I wore all weekend and am quite proud of.  I am working on a second one now in a very nice Italian poka dot silk.  Is that how you spell that?  Polka dot?  poka-dot?  Who cares.  It’s white with black dots.  Very fall 2011.  It’s super time consuming though because I’m adding these ruffles to the shoulders and neckline.  I did the armholes today which I always my least favorite part.  It took me most all of the afternoon.  Not easy but I am pleased with the results so far.  Too bad I have to take apart my sewing room and put it back together whenever I want to sew because there is no space but whatever. 

Also I think I am going to register for a curling clinic in Seattle.  Super excited about that.  I get to network with Western Curlers and learn to curl better - who doesn’t love that??  AND I am going back to MN this weekend and get to see my friends!  My family!  and… Pagoda!

Tomatoes are finally ripe so to celebrate here is my favorite salad which I know I have posted before.  

Tomatoes + fresh basil + olive oil + garlic + vinegar of your choosing + salt = yum.  

I happened to have fresh mozzarella so I put that in there too.  I am making a conscious effort to eliminate cow dairy from my diet but someone has to eat the cheese in the fridge. 

 Serving this tonight with wine and whole wheat pasta.  I discovered why I didn’t like whole wheat pasta before and now I do.  It’s the shape.  No really.  Spaghetti whole wheat pasta doesn’t have the right texture when cooked but the curly pasta shape masks the off texture.  Try it if you still don’t like whole wheat pasta - maybe it will change your mind too.

o. 

No one has enough time to think.  We have these insanely busy schedules and when time to think does occur  we fill those moments with TV, cleaning, working out and calling home.   No wonder people say, it came to me while I was in the shower.  When else do you do your thinking?  Looking inward - woah, that certainly does not happen.  If I don’t have time to think how do I have to time to truly reflect on myself?  Today in yoga we were doing dandayamanda bibhaktapada - close to paschimottansana standing with my legs apart folded in half holding onto my left leg with my body against my leg - then  lifting my left arm up and over my back to come around to my right hip.  I can’t find a photo of this on the internet you just have to imagine it.  Well.  There I am hanging onto my leg like a monkey, legs like a tree, have a nice spine twist going on just hanging out.  Lots of time to to take a look around.  Quite the perspective.  Bikram talks about this often.  You just find yourself relaxing into the pose and you start to investigate what is going on.  Looking into all the nooks and crannies of body with your mind you might figure out why your hips are so tight and convince them there is no need.   Perhaps because we find ourselves in the most awkward of poses we gain a new perspective.   Inward reflections can result in the most obvious observations when we look at them in a new way. 
Happy weekend - eat something green!

Lets face it.  Green salads get old in a hot hurry and just how healthy are they once you put oil on them?  I don’t care how little you use.  Plus, they are a pain to make for lunch as they are time consuming and use too many containers.  They are also boring.  Personally I can’t do more than one green salad a day - once every other day is probably more likely.  However, we need to eat a lot of vegetables so this is a nice change up from the greens for lunch.  It’s about as easy as it gets and you can make it ahead (with the dressing on it!!) so it’s pack-able too.  Plus - no oil.  

This is my homage to Mesa in downtown MPLS who serves a very similar salad on their lunch menu.  I order it every time and I can guarantee if I was home I’d be there at least one this week eating the 3 for $10 menu and drinking white or red sangria. 

Jicama Salad (pronounced yik-a-ma)

Julienne a jicama (make sure it’s not too big) and ripe mango (take the peel off both first as it is not edible) add the juice of two limes.  Taste first then season with sea salt.  You may not even want to salt it.  

Tada - pack for lunch and save the rest for dinner.  The jicama will not brown like an apple either so if you make it ahead for a dinner party no need to worry.  

I’ve been happily swimming for a week now and am so thrilled to be back in the pool.  It’s not without it’s pains…. my ears hate me.  So does my skin and hair.  Swimming outside provides extra trouble… sun for one.  Tan lines, sun in your eyes, ease of dehydration.  I know.  Lame complaints.   One serious compliant is the horrible breakout suffered from unbalanced, horrified skin.  This may be the worst breakout I’ve had since the days following my wedding in 2007.   I did do something today I thought I would NEVER do.  I bought a two piece swimming suit.  It’s ugly.  It has palm trees on it… but these tan lines are killing me and I refuse to have a sport suit tan lines so I got a lap swimming two piece.  Socially acceptable in CA… if you’re a size 2 so I’m a little nervous but… I guess I just don’t care anymore.