In spite of a certain lack of cooperation from the weather, spring is showing itself. Tulips and daffodils are in bloom and rhubarb is defiantly shoving itself skyward. According to the calendar, we’re now two days into official springtime and, any day, I expect to see trees burst into blossom.
I’m looking for anything positive I can find, these days, so blooming flowers, blossoming trees and growing plants pushing through to light play a big part in maintaining a hopeful attitude. It’s not easy when every news media carries so much grim, negative, dismaying input that it makes one wonder about the future of the entire human race.
The threat of nuclear contamination from Japan appears, if we can believe what we’re being told, to be “under control,” which should be comparatively good news, except that it was followed by reports of higher radiation levels already found in Japanese food products. But, whether or not radiation levels reach dangerous numbers for us on the West Coast, the potential effects of this disaster may be with us for years, and in Japan, for at least a generation.
Recent reports that survivors are being found, even after more than a week has passed since the original cataclysm, are also a ray of hope, although the death-toll number continues to rise. An 80-year-old grandmother and her 16-year-old grandson, pulled from beneath the rubble of their home, living for nine days on yogurt from the refrigerator she was pinned beneath are reason to celebrate. But I can’t help wondering, where is the rest of their family?
But, just as we’re grasping at these straws of good news, trying to recover from the terrifying scenes of the devastation, we suddenly find ourselves thrust into yet another war! How can we possibly be engaged in a third war, after all the blather and promises about the two in which we’re already embroiled? What, I wonder, did each of those missiles lobbed into Libya cost, and how many more will we be called upon to supply in the support of this new “coalition” offensive? (Gives a new meaning to the word “offensive,” doesn’t it? I find it all very offensive.) How many more taxpayer dollars will be poured into this new war instead of into our schools and crumbling infrastructures, and worse yet, how many more lives will be expended?
We who live on this lovely island, surrounded by craggy mountains and salty waters, have much to be grateful for, and we know it. Most of the world’s turmoil is far, far removed from touching us in reality, but we have been graphically shown, once again, how quickly that can change no matter where we live.
So, yes, I’m looking for good news, anything positive and beautiful, to help me believe that one of these days there will be better, brighter, more sane and hopeful times to come in those other parts of the world, hopefully soon.
RECIPES
Because it’s spring, no matter what the weather is doing at any given moment (and it changes just about that rapidly), I find myself craving lighter, fresher tastes and colors in my food now.
Soup is always on my menu, at least once a week, but now I’m looking for lighter concoctions, with fresh vegetables whenever possible.
Regular readers know of my love for risotto, primarily because you can add just about anything to it. And in the spring, when asparagus and snap peas are in sight, this is an outstanding side dish for just about any fish, fowl or meat you might serve, but especially so for spring lamb.
PEA ASPARAGUS RISOTTO
6 cups (and probably a bit more) chicken stock (or low-salt canned chicken broth)
3 T. olive oil
16-18 asparagus spears, cut into 1-inch pieces
½ cup shelled fresh peas, or sugar snap peas cut into thirds
¼ cup chopped shallots
2 cups Arborio rice
½ cup freshly grated Parmesan cheese
3 T. chopped fresh parsley
Bring the stock/broth to a simmer, reduce heat to low and keep near to ladle into rice. Heat the oil in a heavy large saucepan over med. heat. Add asparagus, peas and shallots; sauté until shallots are soft, about 4 min. Add rice and stir until rice is opaque and coated with oil.
Add hot chicken stock one cup at a time and stir constantly until stock is almost absorbed and spoon leaves a path through the mixture. Continue adding stock and stirring in this way until the rice is tender but still firm to bite and the mixture is creamy. (This will take about 20 min. or so.) Stir in the cheese and parsley and serve immediately, with additional freshly grated Parmesan on the side to add as desired. Serves 6.
We’re all craving sunshine, warm days, shorts and fresh tastes, but when it’s still chilly in the evening, a bowl of warm soup is a welcome meal. Yes,
I know parsnips don’t sound like a spring treat (they’re like Dangerfield, getting no respect), but when you turn them into a bowl of parsnip, orange and ginger soup, that’s a different story altogether. Try it, you might like it, and it’s good for you, as well.
PARSNIP GINGER ORANGE SOUP
2 t. olive oil
1 onion, chopped
1 leek, sliced
2 carrots, thinly sliced
1 lb. parsnips, sliced
4 T. grated fresh ginger
2-3 garlic cloves, finely chopped
Grated rind of half an orange
6 cups water
1 cup orange juice
Salt and pepper, to taste
Snipped chives, for garnish
Heat the olive oil in a large saucepan over med. heat. Add onion and leek and cook for about 5 min., stirring occasionally, until softened.
Add carrots, parsnips, ginger, garlic, grated orange rind, water and a large pinch of salt. Reduce heat, cover and simmer for about
40 min., stirring occasionally, until the vegetables are very soft.
Allow soup to cool slightly, then transfer to a food processor (or blender) and process until smooth, working in batches if necessary. (If you’re using a food processor, drain off the liquid, pureé the soup solids with enough of the liquid to moisten then combine after puréeing with the remaining liquid.)
Return the soup to the pan and stir in the orange juice. Add a little water or more orange juice if you’d like it thinner. Taste and adjust seasoning. Simmer about 10 min. to heat, then serve in warmed bowls garnished with chives. You could also add a small dollop of sour cream and then the chives, if you like. Personally, I would add a small dollop of plain Greek yogurt, then some chopped mint or chives.
