Just when the "Third Places" urban panning concept became the norm the whole world broke. The fantastic little coffee shops, bars, restaurants, and public squares where people meet to exchange ideas, have a good time, and solidify relationships shut down. All the people packed up their backpacks and man bags and retreated home to their first places.

That was a year ago.

At first it was nice, right? Soft clothes, relaxed grooming habits and timelines, no commutes, more time with the family, pets, and houseplants was all right. With exception of the virtual school part that many of you have endured, there wasn't much to complain about in those first months, especially for us introverts.

Don't get me wrong-- my home is very, very nice. But as they say, familiarity breeds contempt. After 12 months of being trapped in it, there's a growing sense of malaise with my first space. So, I say to myself, what am I going to do about it? Whining isn't helping, sister, so get off your tuckus and figure this one out. It is novelty you're missing, I tell myself. If I look around, I might find some variety right here at home without spending any of the dimes that are lost under my sofa cushions.

Here are five no and low-cost ways to inject novelty into our home spaces right now.

1. Go through your cupboards and pantry and find all the fancy foodstuff you've been hoarding. That jar of homemade fig jam the neighbor gave you, the cute jar of honey with the chunk of honeycomb in it, and the fancy package of crackers? What are you waiting for? Get a nice cheese and give yourself an special little appetizer experience this weekend. That expensive box of Maldon salt hidden on the back of the shelf? Pour some into a pinch bowl and keep it out to fancify your finished dishes. Now is the time to drink the good wine and use the truffle oil, even if it's just on mac and cheese or frozen French fries.
2. Do the same thing with bath products you've squirreled away. Glitz up your day-to-day routine by digging out these bougie things you've been saving. If a worldwide pandemic isn't a special occasion, I don't know what is. Smell nice. Use a new soap or soak and call it a fake-ation spa experience.
3. Switch up your bedding. Rustle through your linen closet for stashed sheets, comforters, blankets, and bedspreads and exchange them for your day-to-day ones. What is old is new again. Go crazy mixing patterns and colors. Making things different is what this is all about. For that matter, why not sleep in the guest room for a week, just to shake up the routine? Almost anything divergent is helpful about now. It's only a temporary commitment meant to lift your spirits and see things anew.
4. Do the spiff-and-swap throughout your space. Channel your inner Leanne Ford and snip some branches from your yard and put them on your table in the biggest jar you can find. If you've got your grandma's china or an unused set of dishes or top-shelf glassware, use them now. Would it make your space more alive to paint those shelves bright blue like you've always wanted? Channel your inner Rayman Boozer and do it. I recently swapped the art pieces around in our house, an easy ennui-busting solution with the cheer-rising effect I'd hoped for.
5. Now that you've lifted your first space from the doldrums, what is the one aspirational thing you'd like to incorporate into your cooking cred, something that challenges your skills? Clear the deck this weekend, make a shopping list, and get ready to blow your own mind. How about adding the perfect European café steak-frites to your repertoire? Learn to sous vide a steak-- Lana at Lana Under Pressure is a great teacher. I do not typically make fried foods at home, so I also challenged myself to make perfect hand-cut French fries to replace the baked ones I usually do, and I can't wait to do this for friends once we become vaccine-worthy. It was fun, and gave me a new skill.

Homemade Authentic French Fries

Course: Appetizer, Side Dish

Cuisine: French

Season: Bounty (August - October), Evergreen (April - July), Mist (November - March)

Dietary: Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Vegan, Vegetarian

Prep Time: 22 minutes minutes

Cook Time: 28 minutes minutes

Servings: 4

Making real-deal French fries at home is fun! Make them to go with your European café-style sous-vide steak for perfect steak-frites.

Print Recipe

Equipment

• Candy/Deep Fry Thermometer

Ingredients

• 2-3 large Russet potatoes per person
• 3 liters canola or peanut oil
• salt

Instructions

• Scrub and peel the potatoes. To cut them into perfect French fries, square them up by trimming of the top, bottom and four sides of the potato to start with a block. Then, slice the potatoes into approximate 1/3 inch (less than 1/2 centimeter) slabs, and then cut the slabs into approximate 1/3 inch strips.
• Place the cut potatoes into a large bowl of cold water. Leave for 15 minutes. This removes excess starch from the potatoes that would cause them to stick together when cooked, and helps them be extra crispy.
• While the potatoes are soaking, pour the oil into a deep pot, at least 5 inches deep. Begin to heat the oil on medium heat.
• After 15 minutes, drain and thoroughly rinse the potatoes. Lay them out in a single layer on a clean kitchen towel. Dab them dry with another clean towel to remove all water from all sides of the cut potatoes.
• Raise the heat under the pot to medium high. Bring the canola or peanut oil to 270°F (130°C) when measured with an instant-read thermometer.
• First fry: Working in batches, place the dried cut potatoes into the hot oil. You may use a fry basket or mesh strainer to lower them into the oil, and to remove them from the oil. Blanch them for 8 minutes. They will look pale and flabby. That's OK! Lay them out on a baking sheet to cool, separating them with tongs.
• Second fry: Raise the oil to 350°F (180°C.) Mind your temperature. When the oil is at temperature (use your instant-read thermometer again) place some of the blanched potatoes into the hot oil, being sure not to overcrowd them. You'll be doing this step in batches unless you're only cooking a few potatoes. Cook the potatoes until they are a nice medium-golden color, or to your liking.
• Remove the potatoes with a strainer (or fry basket if you're using one) and put them into a large bowl.
• Toss with a generous amount of your favorite salt, and serve while hot with excellent ketchup.

Notes

Make It Your Own:

Add pepper, red chili flakes or paprika, garlic powder, or minced rosemary to the salt, or any combination of them to suit your tastes.

Sprinkle with truffle oil. If you do this, be sure to stand over it and inhale the beautiful scent that will waft up when the oil hits the hot French fries. 

Tip:

Mind your temperature along the way. If you're using a heavy pot as you should be, the temperature will want to climb and drop. You'll likely need to continuously keep an eye and make adjustments throughout the process. 

This is a hands-on, eyes-on process. To stay focused, don't attempt to multi-task!

The Oregon season of mist is starting to pull back and make way for our evergreen season. It is uplifting to feel how just three more minutes of sunlight a day warms ones bones. The daffodils and crocus, a little late this year, are poking up their cheery heads. Even the dog beginning to shed in never-ending tufts is a welcome sign of spring. The one true sign it is time to shift from winter foods is when the grasses turn intense chlorophyll green.

Still, mornings are cold and the mist is more present than not. Something lighter than a dense soup or stew but still hot and nourishing just sounds right. Honor the shift in cravings you may have as the grasses and clover green up brightly. This Healing Chickpea + Orzo Bowl in Ginger Broth couldn't be an easier solution. Be sure to check out the Make It Your Own options in the recipe, as this one has a lot of ways to make it work for whatever it is you need.

When you're feeling under the weather-- be it a little (or worldwide proportioned) virus, heartache or disappointment, this bowl is a perfect year-round healer and cheer-giver. The simple ginger-turmeric tea and coconut milk broth is as easy as boiling water, and would make a nutritious snack all on it's own. The whole thing comes together with zero fuss in under 20 minutes. The gingery goodness and light but complete protein will have you feeling as sprightly as a bright yellow daffodil in no time.

Healing Chickpea + Orzo Bowl in Ginger Broth

Course: Quick + Easy, Soup + Stew

Cuisine: Fusion

Season: Bounty (August - October), Evergreen (April - July), Mist (November - March)

Dietary: Dairy-Free, Gluten-Free, Vegan

Preparation: One Pot/One Pan

Prep Time: 12 minutes minutes

Cook Time: 10 minutes minutes

Servings: 6

Author: Pam Spettel

Made with tea broth and light yet hearty ingredients, this bowl will revive all forms of sorrows and ills. As uplifting a daffodils in the spring.

Print Recipe

Ingredients

• 5 cups water boiled
• 5 ginger turmeric tea bags
• 1 13.5 oz. can full fat coconut milk
• 3 limes juiced
• 1 lime cut in six wedges
• 1 ½ tsp Asian fish sauce for vegan option use coconut aminos
• 1 tsp sea salt
• 2 15 oz. cans chickpeas (garbanzo beans) drained and rinsed
• 1 lb. GF or traditional orzo, cooked, or see rice Make it Your Own option
• ½ bunch cilantro chopped
• Sriracha or spicy Asian chili sauce

Instructions

• In a small saucepan, bring water to a boil and add teabags. After they are fully immersed, add coconut milk, put a lid on the pot, and leave to steep for 10 minutes. Remove tea bags.
• Stir lime juice, fish sauce, and salt into the tea/coconut milk broth. Keep at a low simmer.
• In a blender, blend together one cup of the garbanzos and a few ladlesful of the broth. Once it is blended smooth, add it back to the broth and stir.
• Pile garbanzos and orzo into shallow bowls. Ladle broth around them.
• Garnish generously with chopped cilantro and Sriracha to taste. Serve with lime wedges.

Notes

Make It Your Own:

For a warm restorative to coming in from the cold, forget the garbanzos and orzo. Ladle the hot broth (with or without blended chickpeas) into a cup. Use the cup to warm your hands while the broth warms your soul.

Replace the orzo with jasmine rice and replace the garbanzos with tiny cubes of silken tofu.

For a non-vegetarian meal, add 4-6 peeled shrimp per person to the broth and simmer 4 minutes until just cooked through. 

Experiment with various Asian chili sauces to kick up the heat. 

Add to or substitute thinly sliced spinach whiskers for the cilantro.

Makes excellent breakfast or lunch leftovers. Store any remaining broth, garbanzos, and orzo in a jar. Gently simmer to reheat.

Happy New Year 2021 to every living soul on earth. Congratulations for making it through the myriad of 2020 curveballs. Many of us are hurting, have suffered illness, loss, and financial distress, confusion, disenfranchisement, or have waited long generations for justice. Yet here we are. That is something to celebrate.

Today is a good day to renew our courage and strength. Keeping ourselves and others sustained, encouraged, warm, fed and filled with good humor is no small task, but it is ours. Are you up for it? 

A hot bowl of soup sends a message: I'm Ok. Are you Ok? I'm here. Together we'll keep our chins up. You are important. I am glad for you in my life. Take nourishment.

Yes, all this in a simple bowl of soup. 

This elegant looking white soup simply used a bunch of white and palest green use-it-or-lose-it vegetables in my fridge. The guidelines you're about to read will work for nearly any vegetable or combination of vegetables for a flood of delicious soup options. Following these simple rules of thumb, you can have a creamy but cream-less pureed soup once a week all winter long and never grow bored. The same goes for the herbal drizzle. This really is a choose-your-own-adventure bowl of goodness.

Step One: Gather, clean and roughly chop a bunch of vegetables from your bin. This is a great time to use up those that have been languishing. Choices include, but are not limited too: 

roots like carrot, beet, turnip, parsnip, rutabaga, ginger, fresh turmeric

celery, fennel, celeriac (celery root)

onion, leek, shallot, garlic

potato, sweet potato

fresh or frozen peas or corn

peppers 

winter squashes, like butternut and pumpkin

summer squashes

greens like kale, chard, mustard, spinach, collards, cress, etc.

fresh or canned tomatoes

brassicas like cauliflower, broccoli, cabbages, Brussels sprouts, kohlrabi, etc.

The featured soup used a small head of cauliflower, one celeriac, one fennel bulb, four stalks of celery with leaves, and about a cup of leftover mashed potatoes added during the simmer.

Your soup can be all one vegetable, a triad (corn, poblanos, and potato is amazing!) or a mélange like this winter white soup-- cauliflower, leek, celeriac, celery, and potato in the form of leftover mashers. Use your imagination and what you have on hand. There are no rules. (Except, purple veggies tend to turn an unappetizing gray when cooked this way. You may want to avoid purple carrots and cabbage.) 

Quantity doesn't matter; you're going to be working in loose ratios. If you use a lot of vegetables, you'll make a bigger pot of soup. It's as simple as that. 

Step Two: Plop your prepped veggies into a pot and give them a brief sauté in your favorite cooking oil or fat. Some choices are:

OVOO (extra virgin olive oil)

Ghee or butter

Reserved bacon fat (adds a smoky quality to the soup.)

Coconut oil

Add salt as you are sautéing, and pepper too. Layering in salt makes finished dishes so much better than waiting until the end. Vegetables demand salt, so give them what they want!

What size pan? If you have a small amount of vegetables, a three-quart saucepan may be just right. If you're aiming to feed a crowd or to have leftovers for lunches, think in terms of a six or eight quart, or even larger, stockpot. Give yourself some headspace if you'll be blending right in the pot, see below.

How much fat do you want to add? Good question! Don't be shy. Fats are highly maligned yet essential. Fats are what make your vegetable-based soup filling and satisfying. And here's the big secret for this soup-- it's a fair amount of fat that gives your blended soup a creamy texture, mouthfeel, and look. 

To get more specific, make sure that the bottom of your pan is well-coated with your choice of oil or fat. An eighth-inch or so will be great. You can always add more for flavor or creaminess later.

How long, and at what heat? Sauté the veggies over medium heat until they are beginning to soften. Since you are using a deep pot, they will actually steam as much as sauté. This is perfect-- steaming begins to break down the cell walls, and the veggies will begin to sweat. Keep at this, stirring occasionally, until they are just beginning to become tender. This will be 10 minutes or so for a small pan; up to 20 minutes for a large one.   

Step Three: Barely cover the vegetables with cooking liquid, cover, and simmer. Add liquid to just come to the top of the vegetables. If in doubt, use a little less-- you will adjust the thickness of your soup later. Here are some good choices for cooking liquid:

Water (So many recipes like this call for stock. Nothing wrong with that, but I love the pure vegetable flavor to shine out. I use water 90% of the time when I'm making these pureed soups, and reserve precious stock for other types of soups and stews.)

Stock (see above.)

A can of coconut milk, along with enough water to just cover the vegetables. (This is especially good with winter squashes and a spoonful of Thai curry paste, garam masala, or madras curry powder.)

A little wine, red or white, in addition to one of the above.

With certain vegetable choices, tomato juice will work, too.

Step Four: Simmer, stirring every five minutes or so, until the vegetables are fully tender and a fork can be somewhat easily inserted. If I'm using hard vegetables like turnips, parsnips, and celeriac I give this up to 30 minutes, less time for the tender ones.

Step Five: Blend the vegetables with an immersion blender (my favorite,) or in a blender or food processor until completely smooth and no lumps remain. An immersion (stick) blender makes this fast, easy, safer, and with less clean up. If you love this type of soup like I do, you will want to get one if you don't already have one. 

You’re going for a consistency slightly thicker than heavy cream. Add more of your cooking liquid or water in small amounts until it gets there. Without enough liquid, you'll have difficulty getting your soup smooth and lumpless. On the other hand, if your soup seems too thin let it continue to simmer and reduce at medium-low heat, stirring very often-- the pureed soup spews bubbles all over your stovetop as it heats, so stir ever one minute or so-- until it thickens up.

Now is a good time to taste for salt and pepper and make adjustments. 

For the Lemon Thyme Drizzle, and other fun ways to jazz up a pureed vegetable soup:

Step One: While your vegetables are sautéing and simmering, in a small saucepan pour 1/4 cup EVOO. Add your choice of fresh herbs. My favorites are:

thyme

rosemary

basil

tarragon

dill

Add some citrus strips or grated zest. Lemon, orange, and lime all are great, depending on the vegetables you use. The citrus adds a bright lift to the finished dish.

Step Two: On very low heat and stirring occasionally, let this gently steep while the soup is coming together. Right before serving, strain it, reserving pieces of zest and any whole herbs that look pretty as a garnish.

Use any leftover fancy oil in salad dressings or sautes. No need to waste a single drop of this flavor booster.

Other great ways to dress up a pureed soup:

A handful of roughly chopped nuts-- hazelnut, almond, walnut are especially good.

A dab of sour cream or creme fraiche.

A handful of croutons made from day-old bread tossed in a little oil and garlic and/or herbs as toasted in the oven for 5-8 minutes.

Or just a scattering of fresh minced herbs and a swirl of olive oil. 

Plate up your soup while it is hot, and garnish away. Enjoy experimenting with various vegetables, herbs, oils, and toppings. Trust your intuition!

Blessings on your 2021. Be well, brave, and strong. Get plenty of sleep. Find ways to renew your courage. Take time out. Reach out. Make soup. 

Winter White Vegetable Soup, Easy and Flexible

Course: Quick + Easy, Soup + Stew

Cuisine: French

Season: Evergreen (April - July), Mist (November - March)

Dietary: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Preparation: One Pot/One Pan

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6 varies

Author: Pam Spettel

Like a warm cashmere blanket. Use these simple guidelines to make an infinite variety of interesting and flavorful pureed soups. Don't let the length scare you-- I just chat you through the steps!

Print Recipe

Equipment

• Soup pot
• Immersion blender or standard blender

Ingredients

Make It Your Own Fat/Oil Choices

• olive oil, butter, ghee, or bacon fat

Make It Your Own Vegetable Choices

• roots like carrot, beet, turnip, parsnip, rutabaga, ginger, fresh turmeric
• celery, fennel, celeriac (celery root)
• onion, leek, shallot, garlic
• potato, sweet potato
• fresh or frozen peas or corn
• peppers of any kind
• winter squashes, like butternut and pumpkin
• summer squashes
• greens like kale, chard, mustard, spinach, collards, cress, etc.
• brassicas like cauliflower, broccoli, cabbages, Brussels sprouts, kohlrabi, etc.

Make It Your Own Cooking Liquid Choices

• vegetable, mushroom, chicken or beef stock, or
• water
• coconut milk +water

Choose Your Own Aromatics Adventure

• fresh or dried herbs of your choice
• Thai curry paste or curry spice blends, such as Madras or Ras el Hanout

Instructions

• Gather, clean and roughly chop a bunch of vegetables from your bin. This is a great time to use up those that have been languishing.

  Your soup can be all one vegetable, a triad (corn, poblanos, and potato is amazing!) or a mélange like this winter white soup made from cauliflower, leek, celeriac, celery, and potato in the form of leftover mashers. Use your imagination and what you have on hand. There are no rules. (Except, purple veggies tend to turn an unappetizing gray when cooked this way. You may want to avoid purple carrots and cabbage.) 

  Quantity doesn't matter; you're going to be working in loose ratios. If you use a lot of vegetables, you will make a bigger pot of soup. It is as simple as that. 
• Plop your prepped veggies into a pot and give them a brief sauté in your favorite cooking oil or fat.

  Add salt as you are sautéing, and grind in some black or white pepper too. Layering in seasoning makes finished dishes so much better than waiting until the end. Vegetables demand salt, so give them what they want!

  What size pan? If you have a small amount of vegetables, a three-quart saucepan may be just right. If you are aiming to feed a crowd or to have leftovers for lunches, think in terms of a six or eight quart, or even larger, stockpot. Give yourself some headspace if you'll be blending right in the pot, see below.

  How much fat do you want to add? Good question! Don't be shy. Fats are highly maligned yet essential. Fats are what make your vegetable-based soup filling and satisfying. And here is the big secret for this soup: It is a fair amount of fat that gives your blended soup a creamy texture, mouthfeel, and look. 

  To get more specific, make sure that the bottom of your pan is well-coated with your choice of oil or fat. An eighth-inch or so will be great. You can always add more for flavor or creaminess later.

  How long, and at what heat? Sauté the veggies over medium heat until they are beginning to soften. Since you are using a deep pot, they will actually steam as much as sauté. This is perfect, as steaming begins to break down the cell walls, and the veggies will begin to sweat. Keep at this, stirring occasionally, until they are just beginning to become tender. This will be 10 minutes or so for a small pan; up to 20 minutes for a large one.   
• Barely cover the vegetables with your choice of cooking liquid, cover, and simmer. Add liquid to just come to the top of the vegetables. If in doubt, use a little less– you will adjust the thickness of your soup later. Here are some good choices for cooking liquid:

  Water (So many recipes like this call for stock. Nothing wrong with that, but I love the pure vegetable flavor to shine out. I use water 90% of the time when I’m making these pureed soups, and reserve precious stock for other types of soups and stews.)

  Stock (see above.)

  A can of coconut milk, long with enough water to just cover the vegetables is especially good with winter squashes and a spoonful of Thai curry paste, garam masala, or madras curry powder.

  A little wine, red or white, in addition to one of the above.

  With certain vegetable choices, tomato juice will work, too.
• Simmer, stirring every five minutes or so, until the vegetables are fully tender and a fork can be somewhat easily inserted. If I’m using hard vegetables like turnips, parsnips, and celeriac I give this up to 30 minutes, less time for the tender ones.
• Blend the vegetables with an immersion blender (my favorite) or in a blender or food processor until completely smooth and no lumps remain.

  You are looking for a consistency slightly thicker than heavy cream. Add more of your cooking liquid or water in small amounts until it gets there. Without enough liquid, you will have difficulty getting your soup smooth and lumpless. On the other hand, if your soup seems too thin let it continue to simmer and reduce at medium-low heat, stirring very often. The pureed soup spews bubbles all over your stovetop as it heats, so stir ever one minute or so until it thickens up.

  Now is a good time to taste for salt and pepper and make adjustments. Plate up your soup while it is hot, and garnish With the following drizzle.

Choose Your Own Adventure Drizzle

• While your vegetables are sauteding and simmering, in a small saucepan pour 1/4 cup EVOO. Add your choice of fresh herbs. My favorites are:

  thyme

  rosemary

  basil

  tarragon

  dill

  Add some citrus strips or grated zest. Lemon, orange, and lime all are great, depending on the vegetables you use. The citrus adds a bright lift to the finished dish.
• On very low heat and stirring occasionally, let this gently steep while the soup is coming together. Right before serving, strain it, reserving pieces of zest and any whole herbs that look pretty as a garnish.

Notes

If the drizzle is not your style, try garnishing with a bit of chopped fresh herb and a swirl of olive oil.

Enjoy experimenting with various vegetables, herbs, oils, and toppings. Trust your intuition!