It feels strange to be back here on the blog, even though I've been lurking some on Vox. I could write pages on how I've been an awful neighbor and the stuff that's keeping me from being any better, but lets see if we can do a short list instead.
1. Impending move. Apartment hunting.
2. Job hunting for after the fellowship.
3. Husband's fellowship interviews. 14 interviews in 14 states. Traveling. Worrying when he drives 8 hours after being on a 24 hour call.
4. Husband's visa paperwork, which will allow him to finish residency and fellowship.
6. Upcoming graduation.
7. Spring, and planning a box garden. Hating squirrels again.
8. Studying for board exams.
9. Studying for upcoming fellowship. Taking drug tests and getting fingerprinted. You'd think I was going to work in a federal prison rather than learning to take care of geriatric folks' mental health needs.
10. Being a senior on the Consulation-Liaison service.
Ugh. Allow me to give you this recipe for an easy soup for long days, especially if you are pursuing your own crazy lists. Enjoy it while there is still a slight nip in the air and fresh carrots in the market.
1 tbsp olive oil
1.5 lb carrots, chopped
1 yellow onion, chopped
2 ribs celery, chopped
1 inch piece of ginger, chopped
4 cups water/vegetable stock
1 tsp garam masala (or curry powder)
4 tbsp plain yogurt
chopped cilantro/toasted almonds for garnish
salt and black pepper to taste
Heat the oil in a soup pot. Add the onions and the celery and saute until they turn translucent. Add the ginger and carrots and saute for another couple of minutes. Then add the water/stock and bring to a boil. Lower the heat down to a simmer, cover and cook until the carrots are soft. Blend with an immersion blender. Stir in salt, pepper and garam masala.
Add 1/2- 1 tbsp yogurt to each bowl. Ladle in the soup and stir. Garnish with cilantro or almonds and serve warm. This is a delicious earthy soup that goes very well with a simple grilled cheese sandwich and an apple.