Walking with Carolyn in Apple Valley one morning, we spoke of our childhood love of the ‘orange’ biographies we checked out of the library. We read every one in the series. I remember the Jean Lafitte story, she remembers moving on to biographies of Marie Curie and Helen Keller. What a wonderful beginning to our love of books and reading.
I’ve been thinking that my need to have a book on hand is a benign addiction, one I’ve had since the second grade. Our bookshelves are full and I find books to reread, like All the Light We Cannot See after watching the movie. In the last years I’ve moved from purchasing books from the Boulder Bookstore or for my Kindle, to visiting our local library. There is something about holding a book, seeing the typeface, the title page, the dedication, the chapters. They have a heft, a reality that the Kindle cannot match. And if they’re from the library I don’t have to find space on my crowded shelves.
The Lyons Community Library is a haven. Not only do I peruse the new book shelves but I can order books from other libraries. I have interesting chats with the librarians about reading and life.
As a fast reader I finish four or five books each week. I’m not particularly proud of that as sometimes I read so fast I quickly forget the book once I’ve finished. Perhaps that isn’t my fault as many books are not memorable but simply provide a few hours of enjoyment. Not a small thing.
I do still buy some books, eager to have them at hand, to see their spines on my shelves, to have them to reread. I buy any book by Peter Heller, Ann Patchett and Siri Hustvedt. I have ordered the new book by Leif Enger due out in April. I can’t wait.
Here are a few of my recent favorites. My friend Mary, Roseanne’s mom, sent me The Frozen River by Ariel Lawhon, a compelling tale of a midwife and healer in 1789, a novel based on the life of Martha Ballard.
The Waters by Bonnie Jo Campbell also tells the story of a healer but this time she’s a contemporary woman living in the swamps of Michigan with her daughters. Much excitement in an unfamiliar landscape with neighbors, snakes and family revelations. I was reminded of Mimi’s life among plants and nature.
In a similar vein Lauren Groff’s spare The Vaster Wilds takes us with the heroine on her solitary escape from men, smallpox and servitude in a colonial settlement into the wilderness where she must learn to survive.
I’ve told everyone about Goodnight Irene by Luis Alberto Urrea, the story of brave women volunteers in WWII serving up doughnuts and coffee for a taste of home to soldiers on the front lines. I loved learning that what might have seemed to be a silly endeavor was instead a true comfort and lifeline for soldiers. And what an exciting tale.
Our March weather is all over the place from sunny 60° days to rain and snow. I prepared for the big snowstorm on its way with several new books and the makings for soup.
Yesterday we had a classic lunch of tomato soup and grilled cheese sandwiches. This soup is the only one I buy in a box, Red Pepper and Tomato soup by Pacific Foods. It’s nice to have in the pantry for those days I’m rushing to make lunch. But I’ll make chicken noodle soup for dinner tonight.
Chicken Noodle Soup
In two tablespoons of butter or vegetable oil, soften a medium-size onion, two ribs of celery, two carrots, and a fennel bulb all cut in ½-inch pieces, and a couple of cloves of garlic, chopped. Add 4-6 cups of your best chicken stock, a handful of chopped fresh dill, and a little salt. Simmer gently until the veggies are tender. Add a cup or two of water if the stock has reduced and drop in two-four ounces of egg noodles. When tender, slip in 2 cups of shredded chicken and additional dill. Heat for a few minutes, taste for salt and pepper and serve. I use the stock from poaching the chicken with a carrot, onion, celery and parsley. Use boxed stock or Better Than Bouillon if that’s what you have. And a rotisserie chicken would make this even easier.
Another favorite this winter has been mushroom soup. I make this as I do other single veggie soups so use this recipe to make celery or carrot soup too.
Sauté a chopped medium onion or a large chopped leek in two tablespoons butter. (I used both.) Cook until softened and beginning to caramelize,10 minutes. Stir in a pound of sliced mushrooms (or 5 ribs of celery, chopped, for celery soup, or 5 chopped carrots for carrot soup). Add 2 tablespoons basmati rice and 5-6 cups vegetable or chicken stock. (I make a simple stock with the mushroom trimmings and the green tops of the leek. Cook in 4 cups water for 20 minutes. Strain into the soup pot.)
Bring to a boil then simmer until all are tender. Cool a bit then carefully whizz in the blender until smooth or to the texture you prefer. Taste for salt and serve with croutons or a swirl of yogurt and finely chopped dill, parsley or cilantro.
To accompany the soup make this garbanzo salad.
Marinate a cup of garbanzos, freshly cooked or canned, drained, in a teaspoon lemon zest, a big pinch of red pepper flakes, a tablespoon or two of lemon juice and 2 tablespoons olive oil. Add salt to taste and minced dill or another favorite fresh herb. Add to a salad of mixed greens and radicchio dressed with olive oil and lemon. Top with grated parmesan and toasted pepitas. Add a jammy egg if you like.
Enjoy the changeable weather of early spring and make soup!
How I Learned to Cook, an Artist's Life ─ Barbara Shark 