This week we examine the death you never see coming. This is not the suspenseful build up found in the horror genre nor is it the sense of foreboding felt during a drama. It’s the one found when you are immersed in the naturalistic childish joys of Anne of Ingleside (book 6 in the Anne of Green Gables series). Dear Anne experiences more than one death during her sweet life but none is more unexpectedly thrown out and swept away as that of Mr. Roger Carey.
Some months ago, when preparing for a weekend with friends in Port Aransas, I chose The Murder Room for beach reading. It was scarier than I expected. This isn’t so much an issue when on a sunny beach with a group of 9. It is a problem after returning home when reading at night with only a cat. When scared, my cat cowers in the bed’s boxspring. I, small as a I am, would not fit in the hole she created. I made a different rule: 30 minutes to 1 hour before bed I had to stop reading and switch to Anne.
During the amount of time it took me to read The Murder Room I read three Anne books with happy success. Then during a Ladies Aide quilting Mrs. Millison ever-so-calmly says how Madge Carey put weed-killer in her husband’s soup — which he deserved — and she was never punished because “nobody wanted to get a neighbor into a scrape like that.” Sure just a few pages later Miss Cornelia tells me “there wasn’t a vestige of proof that Madge did it,” but it was too late. I looked at the inhabitants of Glen St. Mary and the residents of Ingleside with disappointment. Was this the book supposed to soothe me after reading of serial and ruthless killers? The details may have been ever so tame and unverifiable, but the unexpectedness caught me just as badly as the other.
I hurried through to happier Rainbow Valley scenes at Ingleside. I suffered through my nightmares — they were only to be expected.
It’s been awhile since a Meals to Die by made it on. During its hiatus I re-read the first post where I declared that this was to be a random and sporadic series. I messed up. I created a schedule. “No more,” I declare with exclamation.
from The Mediterranean Vegan Kitchen by Donna Klein
2 pounds asparagus
1 ½ tablespoons olive oil
1 leek, chopped
1 small carrot, chopped
4 cups vegetable broth
¼ teaspoon dried thyme
salt and pepper
Prepare your asparagus by rinsing and breaking off the tough ends. Then cut off the tips of the asparagus (I usually aim for about an inch or two). Move these to the side. Cut the stalks into ½ inch pieces.
Take a large pot (the pot you want to make the soup in) and add 1 inch of water. Add in the asparagus tips and place over high heat. Cook until crisp tender – only 4-5 minutes. Use this time to fill a bowl with ice water. Using a large slotted spoon remove the tips from the pot and put them in the ice water. After a couple minutes drain. Keep the pot over the high heat and reduce until 1 cup of liquid remains. Pour this out and set aside.
Heat the oil in the same pot over medium heat. Add the leek and carrot and cook until softened – 10 minutes or so. Add the asparagus stalks, the reduced cooking liquid, thyme, and some salt and pepper. Bring to a boil over high heat, then reduce the heat, cover and simmer until the stalk are very tender. This takes about 30 minutes.
Using an immersion blender (or food processor or blender) puree. Return the soup to the pot, add the asparagus tips, season with salt and pepper if needed and cook over low heat until heated through.