It’s been a week of “yes” for me. Saying “yes” to strangers, colleagues, friends and family alike in the form projects, both edible and non, that are now arranged in various degrees of completion around my home. Fabrics and flours and papers are my constant companions. J just tries to keep from getting swept up in the current. Or baked, or sewn into it.
I’m starting the new year off with beans!
After trying about 100 different openings for this post, that is the sentence I landed on. Clearly I was never one for a fashionable entrance. The reason I’m starting out the year with the lovely legumes is simple: beans are tasty, they’re generally thought to be good for you and simple to make. If you’re starting out the year searching for easy, healthy snacks that go along with your resolution, beans are your guys. In this instance, bean spread is your guy, but you get the idea.
Everyone loves a pun. You may roll your eyes, but you know it’s true. Three-Carrot Soup was a title I just couldn’t resist. It is, as you would guess, a recipe is for the carrot lover. As J calls it, a “super beta-carotene see-in-the-dark soup”. A riff on the Tuscan carrot top soup, it has the classic diced carrots and leafy carrot tops, but this version uses an extra layer: carrot juice.
One thing I love about this soup is that it is thrifty, in that it uses the carrot tops. My Papou would be very proud (that’s Greek for grandfather, in case you didn’t watch Full House growing up). He always made sure whatever came home from the market, made it to the dinner table. Once, he was attacked and mugged on the street by two men who had followed him from the grocery store. Afterwards he got up, loaded his dropped fruit into his bag, and picked up a package of Danish the attackers had dropped, and took it home for next morning’s breakfast. My grandmother would tell that story and shake her head, and he would nod proudly and smile a little.