My story this week is one of exhaustion, but a good kind of tired. I’m not talking about the tired that comes from living a life in a conference room, clock-watching, because I’ve been there, done that, and have the war wounds to prove it. Rather, I’ve taken on two exciting brand projects and a large-scale strategy project for a national franchise restaurant brand–all of which require a lot of heady thinking, collaboration and planning. I’ve spent most of this week in meetings listening and talking to people, and the bulk of today holed up in my apartment, creating. All of this put me to thinking about a piece I read this week espousing the benefits of flexible schedules. I spent 16 years chained to a desk and tethered to a computer with the expectation that I produce swiftly and brilliantly. No one ever took into account that people have different or more productive ways of working, and I feel privileged that I’ve designed a life where I get to have the necessary solitude in which to think, balanced with the deep need to connect and learn from people.
But I’m still a little tired.
Now more than ever do I recognize the value in shedding unhealthy attachments–those intent to cleave, drain and smother. I don’t have time for the extraneous, the superfluous, the dramas and intrigues. I only have room for those whom I love, friendships that need tending to, and my own self-care. Everything else is periphery, background noise.
In this life I’ve designed for myself, I’ve recognized the need for “me” time. I’m not talking about staring at my phone or refreshing my Twitter feed (as I’m wont to do), but it’s more about doing something tactile, creating something with my hands. So every Thursday afternoon, regardless of my schedule for the week, I make something. I spend a few hours in complete silence chopping, whisking, mixing, stirring. It’s a moving meditation of sorts, allowing me a break from the writing, the marketing, the stories, the people, and allows for something, anything, to come in. I get clarity when I cook or bake–I find new ideas of simple salves for old problems. Or I just make something really lovely to eat, and today is no exception.
I haven’t made a mirepoix base for a soup in some time, and I enjoyed the earthy feel of this soup and its depth of flavor with the two potatoes and varying textures (creamy and crisp), and I never met a squash soup that I didn’t love.
INGREDIENTS: Recipe from Small Plates, Sweet Treats
1/4 cup plus 2 tablespoons olive oil
1 medium shallot, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
1 celery stalk, diced
1 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup red lentils, rinsed
1 small butternut squash, peeled, halved, seeded and diced (about 3 cups diced)
1 medium russet potato, peeled and diced
6 cups chicken stock (replace with vegetable stock for a vegetarian version)
2 small purple or yukon gold potatoes, very thinly sliced
For the soup: In a large pot, heat 2 tablespoons of the olive oil over medium heat. Add the shallot, garlic, carrots, celery, thyme, 1/4 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Cook the vegetable, stirring occasionally, for 5 minutes or until tender but not mushy.
Add the red lentils, squash, russet potato, chicken stock, and remaining 1/2 teaspoon salt. Cover the pot. Bring the liquid to a boil over medium-high heat. Reduce the heat to low and simMer for 20 minutes or until all the vegetables are tender. Puree the soup in a blender. Adjust the seasoning if needed and keep warm.
For the potato chips: In a small sauté pan, heat the remaining olive oil over medium heat. Add the thinly sliced potatoes in batches and cook until golden. Drain them on paper towels, reserve.