[if it changes or it doesn’t and] how to navigate what you’ve got.
//I’m not pointing fingers// I know you’ll do the best with what you can for as long as you can.
And thank goodness for those who find you, willing to change the conversation.
Or those who found you, and changed the conversation with you. And wish all of them well.
You’ve got new stories to write (and also, soup to make).
One Year: Cocoa-Clementine Sandwich Cookies
Two Years: Slow-Cooker Peruvian Cilantro Chicken Soup
Three Years: Orange-Infused Sunflower Seed Butter Granola with Fennel and Golden Raisins
Four Years: Maple and Brown Butter Hazelnuts
Five Years: Banana Coconut Oatmeal Cookies
Six Years: Avocado Horiatiki
Lemon and Potato Soup
2 tbsp extra virgin olive oil
1 yellow onion, diced
1 celery stalk, diced
3 green onions, light green and white parts only, thinly sliced
sea salt and freshly ground black pepper, as desired
1 1/2 lb yukon gold potatoes, peeled and cubed
juice and zest of one lemon
1/2 tsp turmeric
1/4 tsp thyme
1/4 tsp chili flakes
8 cups chicken stock, divided
crumbled feta cheese, for serving
In a large saucepan, heat olive oil on medium heat. Add onion, celery, green onions, salt, and pepper, stirring to combine. Let cook, stirring occasionally, until the onion is translucent and slightly browned. Add potatoes, stirring to combine. Add lemon juice and zest, turmeric, thyme, and chili flakes, stirring to combine. Pour in 4 cups chicken stock, increase heat to high and cover, bringing to a boil. Once the stock has reduced slightly, lower the heat to a simmer. Pour in the last of the chicken stock and cover, cooking an additional 15 minutes, or until the potatoes are tender. Serve topped with feta cheese.