recipes

Carrots for the New Year?

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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!

A photo of the soup taken a while back but you get the idea. this version may have had spinach in it.

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.

Springing?

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Pam’s Pictorama Post: Things have been quiet on the acquisition front so I thought I would spend today with just a bit of a life update. Here on the east coast, spring made some real inroads recently, only to roll back temperatures. New spring dresses and trousers hang in the closet with a come hither appeal and anticipation, however temperatures have not risen much above the mid-50’s and the windy morning chill has been more like the 43 degrees it is as I write. Still, the cherry and other flowering trees are in bloom and daffodils and other harbingers of the season are here.

Photos from the NJ garden are coming my way and I am anxious to get there and see them in person, the fruits of some later summer and early fall labor, an afternoon of planting stolen one day. Given some work commitments it will be another couple of weeks before I am out there. I hope to grab a couple of consecutive days though and it will likely be around the anniversary of mom going at the end of the month.

A picture of daffodils from my NJ garden, sent by a friend.

The new job is going well, but it is new which is tiring I think by its very nature. Still learning who is who and where to go for what and how to get anything done. Deciding what the right style for leading this group will be is part of it. They are few but seasoned professionals which is very different than the young green kids I found at JALC when I got there. It is a complex organization and that kind of learning is slow – I was lucky to have grown up at the Met and didn’t have to learn it cold like I am here and it is unlike Jazz where I was thrown into the deep end with a great sense of urgency about raising money immediately.

To date I’ve hired three staff people so the dynamic is already changing before I got at all familiar with it. Having many openings meant people were doing too many jobs and hiring as quickly as possible seemed like the nicest thing I could do for them. The energy is very different and the pace is undeniably slower and more sane.

The job pulls more on my experience at the Metropolitan Museum than Jazz at Lincoln Center did so I also find myself immersed in that period of my life as I sort through files I brought with me when I left there, adding to the layered confusion of what period of my past I am spending time in. I even see more people from the Met these days so I am rolling back time in some ways. (I wrote about my long history working at the Met here.) However, the world has certainly changed in the past seven years and work and managing staff will never go back to being the same. We will always be somewhat hybrid at an office now and need to be nimble and agile in new ways – some of which I, like many managers, are still figuring out.

A low calorie version of French Toast I am fond of these days, perched on a plate I bought on my birthday this year from Fishes Eddy which specializes in selling off whole sets as well as individual dishes.

Meanwhile, in the past twelve months and since caring for mom before her death, many good habits have fallen by the wayside I am afraid. I am picking them back up the best I can. Running has been sporadic and has been put entirely aside between oral surgery and the new job at the top of the year.

I have instituted a diet (when I diet I count calories, although I will grant that what you eat does also make a difference) and I exercise. However I have to rebuild the real habit of either lifting and the gym or get back to running now that the weather is better. I am doing my best to tame my new work schedule to figure that out. It is the first time in years I have not had a steady workout routine and fell the loss of it without quite being able to reconcile it. I am hoping for muscle memory when the time does come.

Pot of soup simmering is always cheerful!

I realized the other day I haven’t made soup in months (two of my recipes can be found here and here) and stocked up on the fixings to do so tomorrow. Nice to get a few pots in before the weather largely grows too warm for it. Soup can take a big bite out of a week of meal planning. I have wanted my weekends away from the stove, but am ready to get back on it. (As I write bags of food from Fresh Direct which just arrived sitting at the front door, awaiting my attention.)

So despite best efforts I have not quite yet emerged as the new next version of me and continue to work on it. As one friend said, I am still in my larvae stage, a gooey not quite moth and not yet butterfly. On a larger scale I think about the looming total solar eclipse in a few days, the comets and planetary activity surrounding it that seems to be in play. I don’t think it is a coincidence that here, in the path of the upcoming eclipse, we would have a rare earthquake as we had yesterday; even the heavens are changing and realigning themselves this spring.