preparing for the week

I think this may be the longest I've ever gone between blog posts. It has something to do with being in a perpetual state of jet lag. Without the jet. Between a very demanding project that has turned my 12-hour work/commute days into 14-15 hour work/commute days, a boy who has been waking up in the middle of the night, multiple daily lunch preparations before leaving the house at 7, 6 or even 5 a.m. and the effort needed to tend to my family and maintain some semblance of friendship with the people I love, there has been very little time to write. Or think a coherent thought, which would allow me something to write about.

A couple of weekends ago in the kitchen, I had some thoughts as I listened to a great interview with one of world's leading geophysicists and spiritual thinkers on the meaning of humanity from NPR's On Being. Maybe I'm just starved for meaningful thought, but I was so moved by what he said, I stopped the podcast a couple of times to take notes. I was going to write about this, but I'm pretty sure the notes have been swept off the counter into the garbage.

I had also considered writing about music at one point and the strange emotional power it has over me, but then I figured that may have more to do with sleep deprivation. And if there is something meaningful there to write about, I am still at a loss to find it. Nonetheless, I invite you to listen to one of the very wonderful songs that makes me cry regularly.

I have also had an idea for a post about my ridiculous obsession with my smart phone, but I'm not sure I'm ready to be that transparent. So instead, I'll stick with my favorite topic (after Liam and Elliott) and write about food.

This weekend, between working and playing, I spent time in the kitchen preparing for the week ahead. In addition to clearing piles of accumulated papers (which have grown exponentially with the start of the school year), I cut up loads of vegetables and fruits and put them in containers so they would be easy to grab from lunches and snacks. Not rocket science, but it sure feels like a great and satisfying accomplishment.

I also made a big batch of bolognese sauce that we ate over spaghetti on Saturday night and over baked potatoes tonight. (This is a favorite recipe and one of the few meat dishes I make, using all local grass-fed beef and no pork.) Then, with some of the veggie scraps, I made homemade vegetable broth so I can easily pull together a minestrone or our delicious carrot soup for dinner later in the week.

Although I felt like a truck rode over me this morning (and not for any good reason other than the aforementioned jet-less jet lag), I managed to make my children some very healthy breakfast cookies. They went kind of nuts for them. I thought they were on the dry and tasteless side. Shows how depriving kids of sugar can make them overly excited for anything that bears the name "cookie." I will spare you that recipe. The broth, however, is a worthy addition, particularly with soup season upon us. If it inspires any great soup recipes from your kitchen, please share. I need more to write about.

Simple Homemade Veggie Broth

Celery (what's left after cutting up sticks)
Carrots (1-2 washed and roughly chopped)
Onion (1 large chopped plus the skin)
Other veggies (e.g., golden beet, washed and chopped; swiss chard stalks; just nothing gas-producing like broccoli, cauliflower or cabbage)
1 t salt
1 t thyme
1 t Italian seasoning or marjoram
10 cups water

Bring to a boil and simmer on low boil 30 minutes. Cool and strain into a glass quart jar.