When it comes to my inbox, I feel like I’m waiting for Godot. I’ve three proposals out in the world, three exciting projects, and I’m hoping one of them lands before April. After seven months of anguish and anxiety, I’m ready for a little light. So I’m hopeful. I try to be productive during the day while I periodically hit “refresh”. I think about ways in which I can reframe my portfolio to account for storytelling that is both creative and data-driven. I’m considering launching a series of writing workshop or marketing classes via Coach (is this something that piques your interest? I’d love your feedback!) to supplement my project work. I’m reading, writing essays, and making healthy food I can afford.
It’s hard not to be a clock-watcher, to not stare at a date that looms and hope for that one yes. That one email in my inbox. Until then I press on. I keep going. I keep having hope.
1 tbsp minced garlic
2 tbsp olive oil
1/2 tsp sea salt + 1/2 tsp black pepper
3 lbs fresh tomatoes, roughly chopped
3 carrots, washed and roughly chopped (don’t peel them!)
3 tbsp tomato paste
3/4 of 1 qt. low-sodium vegetable (or chicken) stock
1 cup basil
1/2 cup pecorino romano cheese
Note: I make my soup with buckwheat groats (terrible name, for sure, but I love that the groats thicken the soup and are gluten-free and super healthy). See how I cook them in this post.
In a large pot, on medium heat, saute the shallots in the olive oil for 2-3 minutes. Add the garlic, salt and pepper and cook for an additional minute until the mixture is fragrant. Add the tomatoes, tomato paste, carrots, and stir to coat. Cook for 5 minutes. Add the stock and bring the mixture to a boil. Reduce heat and simmer, covered, for 30-40 minutes. Add in the basil. You can either use a food mill, blender, or immersion blender, but blitz until smooth. Pour the blended soup back to the pot, add the cheese (and cooked groats if you’re rolling with them), and simmer covered for an additional 10 minutes. Give it a taste and season with salt and pepper. Serve hot!
Note: if you like a little cream in your soup but don’t want to deal with dairy, you can use cashew cream! Four hours before you make the soup, rinse a cup of raw cashews and then soak them in a bowl. After four hours, add them to the soup when you’re about to blitz and voila, cream!