Pam’s Pictorama Post: This odd little postcard was among the ones I picked up at the big sale earlier in the fall. I don’t know why but in my mind I identified these as turnips but they do indeed seem to be carrots.

In a house full of cats (quite literally at the moment) I am here to say I rarely find one playing with a carrot or two, but here are these two kittens, be-ribboned, showing real interest in two. A while ago there was an online meme of cats being afraid of bananas (incidentally, the New York cats do not seem to be performing to type on that) and the internet tells me it is both the smell and because they recognize the shape as a snake and instinct kicks in. I have always doubted that the New York duo have much in the way of survival instinct and perhaps this goes to prove it. I gather it applies to cucumbers too and I could test the Jersey Five – I suspect Peaches will attack it with vigor. Her instincts seem perfectly intact.

Meanwhile, the internet is a bit vague on the point of carrots as a symbol of the New Year (turnips actually fare a bit better) on that score. In other cultures (Jewish New Year, Chinese) carrots seem to be a symbol but not really for January 1. However, this was indeed mailed on December 31, 1906 so no question of the intention there. There are allusions to slices of carrots looking like coins and bringing good fortune. l assume these tabby kittens know something we do not. It’s a bit hard to understand what the creator of the card was thinking – let’s do kittens and carrots he said to himself.

The kits have a carrot each, large and small, as well as bows and bells. The one seems to be tackling the large one. The other one, more timid, just looks on. Below them A Happy New Year. The company that produced the card appears to be J.P. Belle, just identified as Belle in the lower right corner here. Founded in Paddington in 1881 it produced cards until 1939. The official name of the company was J.P. Beagles.

This postcard was addressed to: Madam Donshea, 22 East 21st St. New York City. It was mailed from Jersey City at 3:30 on December 31, just under the wire I would say.

It has me contemplating what I might cook up today and I have promised a friend this recipe so I thought I would share it with you as well. It is a good vegetarian base I use as a jumping off point for all kinds of soups to use up whatever is in the house at the moment. I do it by instinct now so I hope I have given complete instructions. Feel free to ask questions! Happy and healthy New Year to you all!

Miso Soup Recipe:

Ingredients:

• 1 heaping tablespoon miso paste (dissolve in a small bowl of water
• 2 carrots, sliced thin
• 3 cloves of garlic minced
• 1 tablespoon gingerroot, chopped
• Salt, pepper, bay (2 leaves), dried basil and oregano to taste. (I like Maresh red pepper which is a mild red pepper, but you can use black pepper.)
• half a large red onion
• 2 containers of vegetable stock
• 1 container extra firm tofu (shrimp could be substituted)
• Small bowl dried mushrooms (soaked in water – reserve the water for the broth)
• Green beans (frozen or fresh) trimmed to bite sized
• Fresh mushrooms, chopped, optional.
• Half a cup wine or sherry to deglaze
• 3 chopped scallions
• Italian flatleaf parsley
• Frozen dumplings or pantry gnocchi as desired
• Also optional: sesame oil, rice wine vinegar, mirin and balsamic vinegar. If you want this spicy jalapeno peppers can also be added.

Instructions:

Start the miso softening in water, mushrooms in a separate bowl.
Chop the onion, carrots, green beans, gingerroot and garlic and soften in olive oil. (If you are using shrimp add them after.) Add salt and pepper. Chop the parsley and set aside. Cut the tofu in bite size pieces and put aside.
Deglaze the pan with the wine or sherry. Add the dried mushrooms and liquid and then the broth and then the tofu. Bring to a boil and add the parsley, scallions and tofu.
Season to taste and add the optional seasoning now. Keep at a boil for a few minutes and then simmer and continue to adjust seasoning – I almost always need salt at this stage.
If using dumplings add them at the end, if frozen when the soup is at a boil, but just before serving or they will fall apart.
This essential base is a good vegetarian option for a number of soups – sometimes I add beans instead of tofu, or shrimp. Any number of vegetables can be added, corn is a favorite, diced tomato and sometimes I use creamed corn to thicken the soup as well – but potatoes can be used to thicken it too.