Insouciance

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Back home – back to reading. Finished reading Slogans by Mark Burgess, am going to finish Une si longue lettre by Mariama Ba (Senegal) – finally – and then finally, finally finish the book on Congo. I have just finished putting together/writing the track listing for yet another of my increasingly frequent random-gum music mixes/life’s soundtrack (and addressed all the envelopes. Tedium). It’s been a rich and intense time for music listening. I can’t seem to help myself and just want to keep sharing.

I’ve got the latest season of Chef’s Table going in the background. Not being a foodie of any kind, I did not expect to care for this show, but a lovely former colleague recommended it to me, and I have been consistently entertained and surprised. In the first episode of the third season, the ‘chef’ is actually a Korean Zen Buddhist monk who does not at all consider herself a chef. In the second episode, they’re covering the relatively well-known White Rabbit restaurant in Moscow (even I had heard of it and I am not that interested in the world’s popular or best-regarded culinary marvels). The best part is listening to all the spoken Russian; the worst, seeing lovely live moose who were killed and eventually turned into the moose-lip dumplings the chef had long been dreaming of. Most of the series is all quite beautiful and exquisite in any case. And the back stories almost all fascinating. (The third episode on Nancy Silverton: “I think you need to be obsessed with bread… to be a baker.” Starting off on the right foot.)

Not many words to say about it, but my decision to ‘fake it til I make it’ in terms of forcing myself to pretend to be in a better mood worked – when I decided on the 14th that it would be my last day of moping and sulking, it was. I was not at my greatest or at the pinnacle of personal enlightenment on the morning of the 15th, but I gave it some thought, realized what I had been doing and from that moment on, everything has actually (I’ve not just been ‘acting’) been great – relief, release, mini adventure, deep thinking without thinking about anything in particular. Very freeing.

Revolutionary Letter #1
Diane di Prima
I have just realized that the stakes are myself
I have no other
ransom money, nothing to break or barter but my life
my spirit measured out, in bits, spread over
the roulette table, I recoup what I can
nothing else to shove under the nose of the maitre de jeu
nothing to thrust out the window, no white flag
this flesh all I have to offer, to make the play with
this immediate head, what it comes up with, my move
as we slither over this go board, stepping always
(we hope) between the lines

Soup – good food?

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Campbell’s had it right when they launched their direct, simple “Soup is good food” slogan. (Not to be confused with the Dead Kennedys’ “Soup is Good Food”.)

What they had wrong was that the stuff they sell in tins cannot really compare to real soup or real food. The gelatinous slugs and glugs of “cream of mushroom” just cannot be called soup or food. And most of the more, um, liquefied (?) soups are more like a salt lick in fluid form.

Homemade soup is simple and possibly the best thing ever. End of story.

I don’t cook for myself much but when I do, it is almost always soup because soup is just amazing.

My favorites are my Thai red curry roasted carrot soup and lately a creamy roasted broccoli curry soup. (I tried my hand using a recipe for broccoli soup quite a long time ago, but I would go with the other one with roasted broccoli.)

In these blustery, snowbound days of winter, there is nothing finer.

I can't resist - broccoli curry soup

I can’t resist – broccoli curry soup