IF I HAD MY LIFE TO LIVE OVER
I'd dare to make more mistakes next time.
I'd relax, I would limber up.
I would be sillier than I have been this trip.
I would take fewer things seriously.
I would take more chances.
I would climb more mountains and swim more rivers.
I would eat more ice cream and less beans.
I would perhaps have more actual troubles,
but I'd have fewer imaginary ones.
You see, I'm one of those people who live
sensibly and sanely hour after hour,
day after day.
Oh, I've had my moments.
And if I had it to do over again,
I'd have more of them.
In fact, I'd try to have nothing else.
Just moments, one after another
instead of living so many years ahead of each day.
I've been one of those people who never goes anywhere
without a thermometer, a hot water bottle, a raincoat
and a parachute.
If I had to do it again, I would travel lighter than I have.
If I had my life to live over,
I would start barefoot earlier in the spring
and stay that way later in the fall.
I would go to more dances.
I would ride more merry-go-rounds.
I would pick more daisies.
85 years old
Since there aren't any merry-go-rounds in Fremont, the best I can do is make soup. So that's just what I'll do. I love using cashew cream in this because it adds creaminess without resorting to soy milk. This is also a great way to celebrate our local tomatoes and warm up from the cold. I really like the addition of tomatillos, but you could also substitute tomatoes. And if you don't have access to local tomatoes, you could always use canned.
I am planning a little personal retreat time at the moment so we might not see each other for a few days. Just know that I plan to travel light, go barefoot (if possible), and pick more daisies.
1 lb tomatillos, chopped
1.5 cups cooked kidney beans (optional - I just like to add a little protein to my soups)
3 fresh tomatoes, chopped
6 carrots, chopped
5 celery stalks, chopped
2 yelow onions, chopped
4-5 cups vegetable stock
1 cup cashews, soaked overnight
1 green pepper, diced
1 tube of tomato paste (3.5 oz)
salt and pepper to taste
2 tsp cumin
6 cloves garlic, minced
dash of cayenne pepper
2 Tbsp olive oil
Add your olive oil to a large pot and put over medium heat. Add the onions and saute for about 5 minutes. Add the celery, tomatillos, tomatoes, carrots and garlic. Saute for about 5 minutes then add your vegetable stock. You want enough liquid to cover everything and give it a little room. Bring to a boil, then turn down to medium-low heat. Add the cumin, green pepper, beans (if using) and salt and pepper to taste. Let simmer for about 30 minutes, until the vegetables are soft.
Meanwhile, drain the soaked cashews and blend with about a cup of broth from your pot. Set this aside.
When your vegetables are cooked, begin adding the soup to your blender. You will probably have to do it in several batches depending on the strength and size of your blender. When you have blended all of your soup, add it back to the pot with the cashew cream (reserve a bit of this if you want some for the garnish) and stir. Allow to simmer for about 10 more minutes to let the flavors meld together. Garnish with some fresh herbs, olive oil, and/or a drizzle of extra cashew cream and serve.