Last weekend was one of movement. No, not by me. Quite the contrary.
A dear friend of mine left the city. While another moved into the neighborhood (or, close enough at any rate, being two blocks south and only a few more west). Me? I stayed put owing to some serious jet lag exacerbated by substantial flight delays. There’s a laundry list of things that I should have done. A week later, and it’s no smaller. I was going to write it outthen, thought the better of it, as it would be overwhelming to me and boring to you, and that seemed unfair to us both. That’s the kind of woman I am.
I am, apparently, also one who makes things more difficult for myselfif you know me personally, this is no surprise.
What I’m getting at is that I had a nice ending to this very post planned. I was going to tell you that there’s was pot of stew currently bubbling away on my stove and how although it wasn’t quite the season, I was justified since Spring continues to play hide-and-seek. It’s grey out this morning, and I still feel slightly justified in all of this, and I think would be enough to help me make the transition to getting back to work and getting things done. Only, it’s not true. And, it’s lazy writing.
It all comes back to the shoulds, as in, I should have told you about this soup ages agowhen I first made it, and it was weather appropriate and making a connection to my daily life would not have been forced. Never mind that, oddly, soup is one of my ultimate comfort foods and I think nothing of eating it in the height of summer, with the AC on full blast.
The truth? I made this soup because I had the ingredients on hand for something else that I should have made. Getting to things in a timely matter doesn’t seem to be my strong suit currently. I’ll get there. Until then, here’s a recipe for kale and chorizo soup, which is perfect for a day like this one, when there are so many shoulds that you should be doing that the process of doing any seems insurmountable. I’m thinking about making another batch now.
Kale and Chorizo Soup
Recipe adapted from Emeril Lagasse
2 TBS olive oil
1 pound chorizo, cut into 1/2 slices
1 cup chopped onions
2 tablespoons minced garlic
2 large white potatoes, peeled and diced
3 quarts of chicken stock
4 cups kale, rinsed, stemmed, and cut into 1-inch strips
2 bay leaves
1/4 teaspoon dried thyme
Pinch of crushed red pepper
In a large stock pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Saute the mixture for 2 minutes. Add the garlic and potatoes and cook for 2 minutes, stirring occasionally. Add the stock and kale and bring the liquid up to a boil. Stir in the bay leaves, thyme and crushed red pepper. Season with salt and pepper. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat.