Granny's Any-Vegetable Soup

My Granny is a wonderful cook. My fondest memories of her are of the times I spent in the kitchen, just watching her. Granny never taught me how to cook and very seldom let me help, but I learned more about it from her than anyone else. Food was how she showed us she cared; it was how she loved.

My mother made a number of Granny's signature dishes, and while she made them well, they were never quite the same. There was something magical about how the smell of Granny's whole house changed when she cooked. Everything seemed to fall silent, dumbstruck with awe, with the exception of the whirring and chopping noises from her galley and her soft grunting as she poured all she had into whatever she prepared.

Sadly, Granny and I have been estranged for some time. Politics and hurt feelings have driven most the of family apart. It happens. She's pretty old now and may not be with us for much longer; and while we won't be able to recoup our relationship I can still taste the love she infused in every bite of every meal she ever made me.

My mother passed down a few of those sacred recipes, and here I will share with you one of my favourites:

Granny's Any-Vegetable Soup
Granny used this recipe for her wonderful carrot soup that she served only on Christmas and Easter. It was always worth the wait.

As the name suggests, any vegetable can be used in this recipe. I have had wonderful results with broccoli, celery, cauliflower, peas, and squash. It's pretty flexible, so have fun with it! Add some garlic or ginger. Maybe a little dill or other fresh herb? I like to make it without any milk to let the fresh flavour of the vegetables shine, using more water to thin it if necessary.

Enjoy!

2 Chopped Onions
2 Cups thinly sliced Carrots (or ANY vegetable)
1/4 Cup Margarine or Butter
3 Cubes of Chicken Stock or equivalent (Vegetable works great, sometimes I just use salt.)
1/4 Cup of Rice
3 Cups Boiling Water
2 Cups Milk (Optional, or substitute for Soy or Almond Milk)
Salt and Pepper to taste

Directions:
Saute onion in margarine until translucent, brown for sweeter soup.
Add carrots and saute until a bit soft.
Add water, stock cubes, and rice.
Cook for 30mins.
Puree!
Add milk and season to taste.
Reheat, but do not boil.

Yum!

Doing What We Can

I have very recently been forced reevaluate what that means. There seems to be a large difference between what I can do and what I want to do; Or even what I think I can do.

I've been facing some health issues that are ongoing and sometimes very disruptive of my normal life. I'm doing my best to get to the bottom of what it is, but I need to rely on Doctors (who all seem to very busy doing something else all) to answer my questions. When I'm home fighting off a(nother) migraine or been struck by a(nother) virus I often sit and worry about all my responsibilities.

My school work isn't going to do itself. What about lectures and notes that I'm missing? How will this affect my GPA? Will I have to repeat this term? What if it's something serious? What about my job? How am I going to get the hours I need in? What about moving for school? How will I afford it? My room needs cleaning, when will I find the time? I don't have any groceries, what will I eat?.... this list is continuous. It NEVER stops. Unless I make it.

Frankly, that is exactly what I need to do. Stop! The world will continue without me. School may be important, but my health is more important.

So what does "doing what I can mean" today? It means writing this post (although it hurts my head), a little tidying and missing an appointment and a class. Feels like I'm missing more than I'm accomplishing, but that's all I can do. I need to accept it. Everyone needs to accept their limitations be they "normal" limitations or those for the day.

This is all easier said than done, of course. I guess all I can do is try.