I am at a new intersection presently. The landscape is changing. And soon I need to either turn right or I need to turn left. It’s hard when I’ve been going straight for so long.
This makes me think of the concept of Alternate History. Alternate History is a genre of fiction that was identified in the early 1950s that involves cross-time travel between alternate histories or psychic awareness of the existence of "our" universe by the people in another; or ordinary voyaging uptime (into the past) or downtime (into the future) that results in history splitting into two or more time-lines. Or, to put it simply, What If?
Remember Sliding Doors? I love that movie. I actually own it on DVD (but let’s not run around telling everyone that).
So, here I am. Left or right? I can’t keep going straight forever or I’ll run myself right into the ocean. I’ll float away. Last night I tried so hard to turn left. I really did. But I couldn’t. And, I fear, as a result that particular road may be too far behind me now to be able to reverse all the way back to. I should probably turn right, anyway. Hell, I know I should turn right.
Suddenly I realize the idiocy in Rush’s lyric, "If you choose not to decide you still have made a choice." Oh, Geddy, I still love you.
What if I just turn on my signal and imply I’m turning right? Does that mean I still have to turn? I wish there was a Sliding Doors-type of thing that I could watch in this trajectory. I would really like to see how both roads look. Where they lead.
But clearly that’s not an option.
In an oddly symbiotic fashion, I cannot commit to what on earth I want to make for dinner tonight. Michael Motorcycle is coming over and I don’t have a clue whether to go the route of tilapia or pork tenderloin. These options are as different as right or left and, now, at 6pm I, as yet, don’t have a clue.
So, I guess, for now, I’ll keep going straight and make a soup. This is a beautiful and complex soup filled with the beauties Mr. Motorcycle and I picked up at the farmers’ market this past Sunday morning: parsnips, heirloom carrots, baby potatoes, garlic, an onion, raw cream, and bacon.
As for which way I'll turn, in addition to the tilapia vs. pork tenderloin mystery - I'lll keep you posted.
Until then, maybe I'll watch Back to the Future.
Until then, maybe I'll watch Back to the Future.
Creamy Roasted Parsnip-Carrot Soup with Crispy Bacon and Potatoes
Serves 6-8
Ingredients
1 medium onion, chopped
1 cup chopped heirloom carrots
1 bay leaf
1 teaspoon grated garlic
10 cups chicken stock
3 pounds parsnips, peeled and diced
1/4 to 1/2 cup raw cream
6 ounces raw bacon, chopped
1/2 pound baby, new potatoes, quartered, boiled in chicken stock and divided
Salt and pepper
Directions
Preheat the oven to 400 degrees F. Scatter the parsnips and carrots on a baking sheet with olive oil, salt and pepper. Roast until semi-tender, approximately 15-20 minutes.
Melt the butter in a 6-quart stock pot over medium-high heat. Add the onion. Season with salt and pepper. Saute until the onion is soft, about 4 minutes. Add parsnips, carrots, half of the potatoes, bay leaf and garlic.
Add the stock and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, until everything is very soft, about 1 hour. Remove soup from heat and allow to cool a little. Discard bay leaf.
Using an immersion blender, carefully puree soup until smooth. Stir in cream. Season with salt and pepper.
In a small saute pan, over medium heat, render bacon until crispy. Remove the bacon and drain on paper towels. Sautee the remaining potatoes in bacon fat until crispy and brown, about 3 to 4 minutes. Transfer potatoes to paper towel lined plate when done. Season with salt.
To serve, ladle the soup into serving bowls. Garnish with the crispy potatoes and bacon.
Printable Recipe
Printable Recipe