Brief Stay then – On the Road Again
One of the biggest changes we have made has been to sit down at the table to eat our meals together rather than in front of Jeopardy. We even sat down at our new, to us, outdoor table under the lighted umbrella, a beautiful fire going in the fire pit, an adult beverage in hand and enjoyed our dinner the night before I left for the frozen north. The weather was perfect, a slight chill in the air, enough to keep the bugs away but not so much that we shivered through dinner. Beautiful sunset over the marsh and no wind so the smoke didn’t blow in our faces which might have ruined dinner.
It’s very difficult to try and stay on a program that you are designing as you go but I’m now into week 2 of trying the Blue Zones reset. Week 1 accomplishments included at least five (5) meals that were Blue Zone approved. For example, the Vegetarian Chili and the Corn Chowder for lunches and dinners. More greens and fruit, added a handful of nuts as a snack and drank lots of water. We stuck to very thinly sliced bakery sour dough bread to accompany the soup. When not eating at home we tried to make really good choices about what we were eating but didn’t put too much pressure on ourselves. Oh yes, I have that famous non-stopping in the produce section husband of mine joining me on this journey. He complains constantly but has been actually very cooperative, for him!
Trade the Firepit for the Woodstove
I arrived in New Hampshire to be chauffeur and chaperone for 10 days while daughter is off in DC at her semi-annual convention. One might think that I would be a little unhappy at leaving South Carolina so soon after getting back there after the holidays but no. There is something very soothing about being on a mountain, lots of snow around, a big fire going and a good book on your lap. I spent two days sequestered in the house venturing out for car pool at 7:09am and 4:30pm and one trip to the grocery store. I cooked a big stew for my grand daughter and me and a huge pot of my favorite Big Batch Adventist Soup. Enough soup to last my whole visit as lunches. Along with a salad and maybe a piece of sourdough bread and I’m set for the week. No, not the least unhappy.
In the middle of this 10 day sojourn we threw in a two day trip to Pennsylvania. We are visiting a potential school for next year with the above mentioned grand daughter. We flew to Philadelphia and met John who flew up from Savannah. All arriving within 20 minutes of each other. We stayed just outside of Philadelphia in Chaddsford, PA. where we found a cozy looking restaurant called Catherine’s for dinner that turned out to be a BYOW which we did not know. Many of you might chuckle over that discovery, knowing me. However, the food, especially the mushroom and lump crab meat soup, was a tasting delight. In addition, they had a tomato and basil dip that we are going to try and replicate, it was that good. During dinner it started to snow. Magical.
Stay Tuned there is more coming in the next few weeks. I fully believe that grand parents are kept young by their grand children. You don’t have time to think about getting old and it definitely gives you a reason to get up in the morning. Another important part of this Blue Zones way of life.
Trip Down Memory Lane
We decided to visit Longwood Gardens as part of our trip and we weren’t disappointed. It was snowy outside but inside it was spring and summer. Libby loves this type of thing and was in her element as we explored all four acres of indoor conservatory. Our favorite spot turned out to be the children’s garden. Years ago we used to attend performances of Gilbert & Sullivan in their outdoor theater. Happy memories.
A Recipe For You
1 small onion, cut into 1 ¼ inch dice (about 1 cup)
6 small garlic cloves, minced (about 1 tablespoon)
6 to 7 cups no-oil, low‑sodium vegetable stock
6 cups fresh or frozen corn kernels (from 6 fresh cobs or about 24 ounces frozen)
1 large russet potato (about ¾ pound), scrubbed and cut into ¼ inch dice (about 3 cups)
1 medium red bell pepper, cored, seeded, and cut into ¼ inch dice (about 1 cup)
1 tsp finely chopped fresh parsley
1 tsp finely chopped fresh thyme
1⁄3 cup almond flour
Sea salt and freshly ground black pepper
1. In a large stew pot or Dutch oven, place the onion, garlic, and 1 ½ cups of the vegetable stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.
2. Add the corn, potato, and 4 ½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.
3. Transfer half of the mixture to a blender and blend until smooth. Return to the pot. Add up to 1 cup stock to adjust the consistency if necessary.
4. Add the bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.
1. Meanwhile, place the flour and 1⁄3 cup water in the blender and blend until smooth. Stir the almond cream into the chowder. Add salt and pepper to taste. Serve hot.
Storage: Cool soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.
Have a wonderful week. Eat good food, exercise some every day, sleep and take naps, enjoy your friends and family. It’s an adventure.
