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Archive for October, 2021

I will not get arrested again

October 16th, 2021 Comments off

That’s the vow I made to myself after my first arrest, and I broke the vow 60 years later, at another time that I was stupid.  Arrests are always a result of stupidity, raw and gritty stupidity.  Like, you gotta be dumb.  But you never know when it’s gonna sneak up on you, that ole’ dumbness.  Hard, too, to watch out for that, because you can act dumb sometimes, without being just generally dumb.

But being arrested is the pits.  Because it rubs you right up against the terribly stupid and useless mistake you just made == makes you feel real bad.

My first arrest, that was traumatic.  Second, not so bad: just super emarassing, and expensive.  But the really traumatic one, the arrest on the beach, that one with the officers pointing guns at you from under at towel so it wouldn’t look so bad to the ‘kids’ on the beach — that one, while tripping — that was a life-changing trauma.

Now, I’m much wiser.  HA!

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Spinach Gruyere Soup

October 8th, 2021 Comments off

Servings 4 Servings

Ingredients

2 tablespoons unsalted butter
2 leeks white and light green parts only, cleaned and sliced
3 cloves garlic minced
1 medium russet potato peeld and chopped into 1 inch pieces
3 1/2 cups vegetable broth
Salt and freshly ground black pepper to taste
1/4 teaspoon freshly ground nutmeg
10 ounces fresh baby spinach leaves washed and dried
4 ounces Gruyere cheese shredded, plus more for garnish if desired
1/2 cup heavy cream plus more for garnish
Rustic bread for serving, optional

Instructions

In a large pot, melt the butter over medium heat. Add the sliced leeks and cook until beginning to soften and lightly golden, 3-4 minutes. Add the garlic and cook until just fragrant, 30 seconds to 1 minutes.
Stir in the chopped potato and add the vegetable broth. Season with salt, pepper, and nutmeg. Bring to a boil, then reduce heat to a simmer, cover, and cook until the potatoes are tender, 15-20 minutes.
Add the spinach, cover, and cook just until wilted, 1-2 minutes. Remove from heat and use an immersion blender or stand blender to puree the soup until smooth. Stir in the gruyere cheese a handful at a time until melted and smooth, returning to heat briefly if needed to blend. Stir in the heavy cream. Transfer to individual serving bowls, top with a little extra cream and/or cheese if desired, and serve immediately.

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