I’ve been going to the post office more often lately, which is a sign that it’s the holidays. Every November, I start receiving packages from my family in California for my birthday. They trail from the beginning to end of the month, based on when people have time to put things in the mail. Today, I had my pink package slip and license in-hand and as I passed it over to the guy at the window, he gave me a strange look, glanced back at my I.D., and pushed it beneath the window. My name is on my I.D. card, but my address is still from California. I don’t have a Massachusetts I.D., even though, I should. It trips everyone up.
For a long time, I viewed my stay here as temporary. Every year, I kept only what i could carry. My first couple years I even moved with ikea blue bags, which wasn’t cute the year it decided to rain. So my I.D. card became a reminder of where I came from and a promise to myself that I’d one day move back. In line this afternoon at the post office, I couldn’t help but think that it might be time to get a new I.D., for practical reasons. So that when I went to the post office, there was less confusion or maybe so I would feel less stretched between two coasts.
After all, my stay here might be temporary, but all things have their due time. Perennials need time to die back and focus on their roots so they can grow again each spring. For the most part, Boston has become my home, a part of my new roots. Hopping on the train into the city today, I couldn’t help but think of how much has changed in the past year and all of the things still to come. Today, I’m struck by what I don’t see when time is passing.
I’m celebrating the solstice tonight looking forward to lighter and longer days, cherishing time with friends, and feeling a bit more like a Bostonian than I’ve ever felt before. Maybe I’ll change my I.D. card or maybe I’ll just hold onto my ticket back to California. Either way, I know that the next season is always right around the corner.
Rutabaga & Pear Soup
Prep Time: 20 min. | Cook Time: 45 min. | Serves: 6 people
Puréed soups are perfect for colder winter nights where you want something warm on the table relatively quickly or at least with little effort. The rutabaga gives this soup a hearty and earthy flavor, while the pear gives a nice sweetness to the soup. The roasted brussels sprouts on top tossed with orange is perfect for a little zest and pistachios are a great finishing touch for an extra little crunch!
1 tbs coconut oil
1/4 cups shallots, diced
4 garlic cloves, minced
1/2 tsp dried thyme
1/2 tsp dried oregano
3 cups rutabaga, chopped
2 cups pear, chopped
1/2 cup white wine
4 cups vegetable broth
1/2 cup almond milk
pepper and salt to taste
- In a large pot, sauté onions and garlic for 2-3 minutes on medium heat in coconut oil until translucent. Add oregano and thyme, let cook for another minute.
- Deglaze with white wine and add rutabaga and pears. Cover the the rutabaga and pears with vegetable broth and let simmer for 30-45 minutes on medium heat with a lid, or until the vegetables are soft enough to pierce with a fork.
- Once the vegetables are soft, remove the pot from the stove and purée with an immersion blender until smooth. Slowly add almond milk and salt and pepper to taste.
- Return the soup to low heat and shave 1/2 cup of brussels sprouts. Sauté in a non-stick pan with 1 tbs of coconut oil for 2-3 minutes. Once the brussels sprouts have browned, toss with 1/4 cup juice from a blood orange. Top soup with shaved brussels sprouts and pistachios.