for sometimes reasons unclear i seem to deeply immerse myself in reminiscing, always this time of year. and as the year’s end draws closer and stamps itself heavily upon our winter breaths – i get deeper and deeper. i find it naturally human to compare and contrast. there is inherently a desire to build upon what we’ve built – whether it be continuing what feels good and looks right, or ditching the current plan because it’s not working. as years progress i spend less time questioning and more time coming to terms with myself. acceptance is a learned behavior. energy saved for the future seems more productive.
a year ago today we were at the cabin we called home in northern california. deep in the jurassic woods, listening to everything the earth has ever said. learning an infinity of knowledge from living off of the land. philosophies that we’ve cradled beneath our breast ever since. and in those periods of silence and respect we thrived. it’s where we’ve been that makes us current day. it’s a previous union that makes for future solidarity. it’s understanding that the road is long, heavy, soft, sweet, bitter, and eternal. and today we may not be in the same place, wearing the same shoes, listening to the same songs, but we’re always progressing. accepting and respecting what’s behind, and acknowledging what’s to come.
autumn is a great season for these affirmations. before the winter cold absorbs our entire condition we have this period of the sweetest simmering. a mellowing of the mind, a deepening of the soul for a darker color. i’m sure we’ll touch on these notions again. to coax you i have the warmest bowl of butternut squash ribollita. it’s simple, hearty, communal, and a sweet accompaniment to the current weather. i’m dreaming heavily of the past and singing delicate notes to the future.
- 4 tbl olive oil
- 1 medium red onion chopped
- 2 medium carrots chopped
- 2 medium celery stalks (tops on), chopped
- 3 cloves garlic minced
- ½ tsp red pepper flakes
- 1 bay leaf
- 1 lb tomato blanched, skin removed, chopped with juice (or 1 15 oz can diced tomato and juice)
- 2 cups soaked/cooked white beans or canned/rinsed (cannelini, great northern)
- 1 sprig rosemary and 1 sprig thyme
- 1 small butternut cubed
- 4 cups vegetable stock
- 1 parmesan rind (optional but recommended)
- 1 lb lacinato kale, stemmed and chopped
- salt and pepper to taste
- day old peasant bread/sourdough/ciabatta
- heat oil in dutch oven or large soup pot. add onion, carrot, celery, garlic, red pepper, bay leaf. sweat vegetables and spices 7-10 minutes until softened.
- add tomato, beans, rosemary, thyme, butternut, stock, and paremsan rind. bring just to a boil and simmer lightly, uncovered, 15-20 minutes until squash is tender.
- tear pieces of bread into the soup and add kale - simmer another 10 minutes or until greens are slightly wilted and soup is thickened*.
I could use a bowl of this right now. This sounds and looks amazing. I like your phrase, “acceptance is a learned behavior.” I think we have to re-learn it…we knew it when we came into this world and then life came at us point blank and we learned to question, judge, compare, and contrast. It is hard for us as grown people to simply accept and be…something we did so effortlessly as babes.
Such very good points, Kathryn – you know what I mean and that feels good. I’m glad you like the soup, it looks like all the autumn leaves have fallen into a bowl. Happy weekend lovely lady! xo
This butternut squash ribollita sounds so warming and cozy! I know what you mean about reminiscing. I’ve always thought of the fall as the beginning of the year, even though I am no longer in school and my days are no longer structured by the school calendar. Because of that, I always think about where I was a year ago when fall rolls around. So much time and space for reflection and remembrance of both the good and bad from the year before, and it usually happens when I’m holding a hot cup of tea or coffee!
thank you so dearly genevieve, it’s wonderful to have your visit. i’m glad we are able to relate on the autumn reflections – it just seems like such a natural thing to do this time of year. as soon as the snow begins to fall i seem to resort to exciting myself on plans for the next year – so it’s during this relaxed period in the fall that i spend much time in contemplation, and with hot tea/coffee too. ♥
Danielle, I love this! So happy that I found your little corner of the internet! Your writing (and photography) is incredibly beautiful and refreshing- can’t wait to see what’s coming up!
Alena thank you so sweetly for the visit, I’m so very excited to connect with you! The internet is so vast and I am constantly in awe. Hope your coming week is well! ♥
Beautifully written with stunning photos. This is going on my “to make” list right now. I love how a Parmesan rind flavors a soup!
emily it’s a beautiful treat to have your visit, thank you kindly for your lovely words. if you get around to trying it, do let me know! parmesan adds such a deep flavor, it’s a great way to build body. ♥
Beautifully expressed. Your kitchen must be such a wonderful place, there are so many delights coming from it!
your support is of the loveliest, thank you susannah. the kitchen is such an important room to me – it contains the best secrets and the most beautiful stories. ♥
This looks so delicious. <3. I'm going to make it asap! Keep writing! Keep cooking!
Thank you Victoria, and for the supportive words – let me know if you try it or a variation of it, much love. ♥