And honestly. I really really love Christmas. It's my favorite holiday of all time. But that last couple makes me want to puke a little bit.
Now, I'm down for a good bout of wasting time. I do lots of it. All the time, I'm wasting it.
But come on... reeeeaaaally?
What do you do with all that shit during the year? Those people probably have to rent a storage locker just to accommodate this insane hobby. (Can you call this a hobby? More like hoarding.) Then what if someday they decide they feel bogged down by all this extra tinsel and stop paying for their rental? Can you imagine Barry Weiss's face upon buying a storage locker filled with this junk? (It's a Storage Wars thing.)
And I hope that they bought most of this shit on sale in past years after Christmas or they've got like $1 million dollars invested in this Christmas decor nightmare. Not to mention their electric bill. And the storage locker! Oh man, and in tough economic times such as these...
But, look how happy they are! And I guess that's all that really matters in the end isn't it? To each his own. Whatever floats your boat (if it's a sailboat, can I join you?). Etc. Etc. And that's why I'll give it to them. Because if cluttering your house with tinsel, lights, stuffed animals and shiny balls is what makes you happy, then by all means, blow a couple fuses, ruin your vacuum with some tinsel and please get a pair of sunglasses.
Now, where do I find myself a similar parachuting Santa?
Sweet Potato and Cauliflower Soup
Serves 4
EVOO
3 leeks, washed, trimmed of greens and chopped 1/4 in thick
2 cloves garlic, minced
3 ribs celery, chopped
32 oz chicken broth
1 c. water
2 sweet potatoes, peeled and cubed 2-3 in. thick
2 c cauliflower, cleaned and cut into 1 in. pieces
1 tsp ground ginger
1 tsp smoked paprika
1/2 tsp fresh ground nutmeg
salt & pepper
In a medium stock pot, heat a drizzle of EVOO over medium heat. Add leeks, garlic and onions and saute about 5-7 minutes until leeks begin to soften.
Add chicken broth and water. Raise heat to high, cover and bring to a boil. Once broth boils, add potatoes and cauliflower. Cover the pot and return to a boil. Cook until potatoes are soft enough that a fork meets no resistance when piercing. Check cauliflower for tenderness as well.
Once vegetables are cooked, remove from heat and season with ginger, paprika, nutmeg, salt & pepper. Using an immersion blender (or transfer to a food processor or blender) puree the soup until just liquefied. Consistency should be coarse, not fully smooth.
Serve hot with bread or croutons.
Serves 4
EVOO
3 leeks, washed, trimmed of greens and chopped 1/4 in thick
2 cloves garlic, minced
3 ribs celery, chopped
32 oz chicken broth
1 c. water
2 sweet potatoes, peeled and cubed 2-3 in. thick
2 c cauliflower, cleaned and cut into 1 in. pieces
1 tsp ground ginger
1 tsp smoked paprika
1/2 tsp fresh ground nutmeg
salt & pepper
In a medium stock pot, heat a drizzle of EVOO over medium heat. Add leeks, garlic and onions and saute about 5-7 minutes until leeks begin to soften.
Add chicken broth and water. Raise heat to high, cover and bring to a boil. Once broth boils, add potatoes and cauliflower. Cover the pot and return to a boil. Cook until potatoes are soft enough that a fork meets no resistance when piercing. Check cauliflower for tenderness as well.
Once vegetables are cooked, remove from heat and season with ginger, paprika, nutmeg, salt & pepper. Using an immersion blender (or transfer to a food processor or blender) puree the soup until just liquefied. Consistency should be coarse, not fully smooth.
Serve hot with bread or croutons.
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| It's a leek-a-pillar! |
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| Baby food! |
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| Mmm. Bread! |
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| Loves doing dishes. Loves it. |
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