I've been mighty busy and out of town over the last several weeks, and work has been pretty consuming. Both in actuality (real work that requires real time) and in my head (guilt that all spare time should be directed to working).
But today I was shamed into showing my face for a moment. I was reminded that I do actually have 'material' that I'm looking forward to sharing (such as my recent travels) and there's no reason I can't shoot off a hello every now and then.
I could protest that my life story has unfolded on Facebook instead of here, but that's not even true. I update seldom, and when I do, it's not usually pertinent to...anything real. Example: A couple of days ago I Facebooked that I had consumed one of those Digestive Yogurts. Commence the snickering comments concerning the well-being of my gastrointestinal tract.
But the backstory is simply that I went to the dentist last week, and when I go to the dentist I have to take a bunch of antibiotics so I don't die. And my mom always used to say that when you take antibiotics you kill all the good bugs as well as the bad, and therefore you should replace them by eating yogurt.
So I thought I'd buy yogurt with extra bugs and lo, Activia and its Yoplait competitor were both half off so I basically walked out of Safeway with a one month supply.
If you must know, GI-wise, I'm actually shooting for twice a day! So there.
In related news, our CSA started up again last week! Our pickup day switched to Friday, and I spent a pleasant Friday evening chopping off stems and blanching greens and whatnot so it all fits in the fridge. Having to do that every Friday evening has potential to be a drag, but it's still fresh and new for now.
They sent us a great recipe for parsnip soup that I made, and for all it is shockingly easy, it tastes unusual (parsnippy) and luxurious:
Grate a mess of ginger (1-2 T) and saute it in a saucepan till fragrant. Dump in a mess (4 cups) of peeled and chopped parsnips. Add a quart of chicken stock. Heat until the parsnips are very soft. Whip it all up with an immersion blender (my favorite kitchen toy) and add about 1/4 cup of cream. Salt and sugar to taste.
To your health!