Sontag with Green Soup!

Temperatures have dropped suddenly. Whether this will now be the norm for the end of summer and in to the bountiful month of September, is to be seen. Projects are being ploughed through during the long bank holiday weekend. There will be walking too.

Cooking as ever is on my mind and I have much greenery including a giant marrow (gifted to me from an allotment), the latter which will go in a pita sa tikva (search the post on my blog for recipe).

If you are planning on starting to grow your own veg I would heartily recommend perpetual spinach, purple broccoli, spring onions, chard, green beans and peas as easy and generous in yield when grown organically.

This weekend’s soup will be green – including the leaves and flower heads mentioned above, adding in the holy trinity of onion, carrot and celery plus garlic, some herbs. A handful of puy lentils too. Then cornbread with a little spinach.

I have steadily lost a few lbs this month, hurrah!

What else  –  I have returned to editing my manuscript.

Reading – Ishiguro and  work by Susan Sontag – lots of. There is an interview with her in the current Paris Review.

sontag

 

Literary Landscapes

I made a visit to the graveyard courtesy of an old friend. It’s a multicultural place just like Wool City of course. I tidied up, put in flowers – real ones, perused over graves of the golden oldies and tidied a few of them too.

It’s a pleasant day, cooler than the last few weeks. We took a walk amongst the stones. So many were of mighty people, with enough money to pay out for obelisks, huge Celtic crosses as befits  the once wealthiest town in the world. A section for Muslims and a small one for Jews, where there was a little synagogue. All ours are clustered together in one section too. Communities stay together through everything.

I don’t think there’s anything morose about death or discussing it – what you would like to happen, but then I was once a young Goth in the 80’s who thought it romantic to hang out by the Parsonage in Haworth, taking photos and doing rubbings of stones.

The last few days I have watched BFI films of the town I grew up in. It was once quite a slum in the centre. The number of mills present was astounding. How filthy it must have been. Now it is pleasantly green, and although it’s a busy, busy place and road pollution is high, the trees soak it all up and nature has found a way to come back.

What of the future of the old mill towns. Becoming green can only be the way, but til then, roads will be widened, houses built. Another mill burnt down in the early hours of this morning, fourteen fire engines were present. Grey smoke wafts in this direction, the main artery closed, causing chaos west of the city.

We must remember to keep writing, creating the stories, note happenings. Imagination and magic is all that is needed to breathe new life in to this old hell.

A trip to Whitby is on the cards – long time no see. That will appease more of my inner dark romantic! I wonder what it’s like to be a vampire and if there are any around here. So lucky to live in a rich literary landscape. And somewhere forever foreboding…

Whitby

From picturesofengland.com

Soup with reds

Making my batch of soup and loaf of bread for the beginning of the working week. The habit of taking with me sometimes slips, then I make the mistake of going without or just taking a piece of fruit. So back to it.

Ingredients:

Amounts to your liking, but in moderation. I like this soup with finely chopped vegetables and to not puree it at the end so that it is gritty. But you can make it however you want.

Finely chopped and diced:

Half an onion – red or white

One chunky clove of garlic.

Three good-sized carrots, peeled.

One large red apple, keep the skin on

Half a large sweet potato, peeled!

Plenty of red lentils.

Vegetable stock with water

Ginger, black pepper, ground cumin, paprika

Tblsp olive oil

Put all the ingredients together in a large pan on the hob,lid on top. Bring to the boil then low simmer until lentils are soft and mushy.

Serve with homemade wholemeal bread or cool down and put in tubs in the fridge. Then it’s as simple as remembering to take a tub with you every day to work and you feel chuffed you made the effort!

Image  – imgfave.com