I had such a lovely weekend in Newburyport, Mass., two weeks ago. My granddaughter Casey, a junior at UMass-Amherst, is still in on campus learning in-person, but Sydney, whose 26th birthday we were celebrating, was there, as was middle-granddaughter Laurel, a tennis teacher/elementary school teacher.
We all met at my daughter-in-law’s house and my son, Peter (the two are divorced, but still friendly and very involved with their daughters) was there for dinner. It seemed odd that we were all enjoying wine (if the girls are drinking, I am definitely old.) I made Bolognese, pasta, salad, dressing and garlic bread that I’d made at home.
We waited a few hours before we dove into the red velvet cake. We each had a slice with our coffee, but I took three quarters of it home. I sent a big slice to my friend Richard and had a tiny slice on Sunday, but today I will remove the frosting, cut the rest of the cake into chunks and freeze them.
When there is another celebration, I will make a trifle, layering the cake with strawberry jam, pudding, sliced bananas and sliced strawberries, topping the trifle with whipped cream and shaved chocolate.
In the meantime, I am trying to lower my pandemic 20 via intermittent fasting. For me, I can eat from 11 a.m. until 6 p.m., then fast until the next day at 11 a.m. I don’t get hungry because my dinner salad takes me half an hour finish and I go to bed early.
I must lose at least those 20 pounds and there is no way I would try on my old bathing suits after 12 months of eating through pantry and refrigerator.
In addition, this week I will have my first in-person interview. For a year, my biggest decision was what to wear from the living room to the kitchen. For these interviews, sweatpants and a UConn sweatshirt will not do.
As for the diet, this is one delicious soup and each serving is about 250 calories with the chicken, 198 without. If you don’t have kale, use any kind of lettuce, the greener the better.
Smart Spice Veggie Soup
Adapted from Power Spicing by Rachel Beller (Clarkson Potter, New York, 2019)
Yield: serves 6
1 tablespoon olive oil
1 medium onion, shopped
3 cloves garlic, chopped
1 medium carrot, sliced into 1/4-inch rounds
2 stalks celery, chopped
1 tablespoon ground turmeric
½ teaspoon ground ginger
¼ teaspoon pepper
¼ teaspoon cayenne pepper or 1 teaspoon red curry paste
8 cups low-sodium vegetable chicken broth
1 head cauliflower, cored and cut into florets
2 zucchini, diced
4 cups chopped kale
2 cups cannellini beans, drained and rinsed
In a large saucepan, heat oil over medium heat. Cook onion 3 to 4 minutes, until softened. Add garlic and cook another minute more.
Add carrots and celery; cook 3 minutes. Add turmeric, ginger, black pepper and cayenne (or red curry paste). Stir until veggies are coated with spices.
Increase heat to medium-high, add broth and bring mixture to a boil. Reduce heat to low and add chicken (if using), cauliflower and zucchini. Cover and simmer 15 to 20 minutes, until cauliflower is very tender.
Stir in kale and beans and cook a few minutes, until kale is wilted.
About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day. She was a resident of Old Lyme for many years, but now lives in Groton, Conn.