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*.
