Settling in.

Ever feel like being totally alone and unplug for a bit of time? That's what I did this past weekend.. I left work at 4 on Friday, just completely over it all and feeling the very beginnings of the cold that's being passed around. I didn't leave the house again until Sunday morning, and that was only walk up to the farmers market. I watched some movies, I cooked, I read, I wrote and I slept. Sometimes sleep eludes me, but this weekend, I could sleep. It's the little things.

I also felt for the first time an acceptance of where I am. While I have accepted this time in my life as real, and that it is what it is, I had this moment of peaceful acceptance over the weekend. It's hard to describe other than to say that I saw my space as my own, as my home, and I was good with that. It's like I had been prefering to see things with rose colored glasses, not really seeing. It was a moment of clarity, if you will. It felt good.

It was rainy and dreary, and seemed the perfect day for a big pot of soup. I had everything on hand to make minestrone, so that is what I did. The last of the zucchini, homemade chicken stock, chewy beans.. eaten in my pj's in the late afternoon, watching a movie. Hardly a more perfect thing for a weekend of solitude.

Minestrone, Adapted from Alice Waters 'Art of Simple Food'

Heat 1/4 cup olive oil in a heavy-bottomed pan over medium heat

Add:1 large onion, 2 carrots, and 2 celery stalks, all finely chopped

Cook for 15 minutes, or until tender.

Add 4 garlic cloves, minced

1/2 teaspoon chopped thyme, a bay leaf, 1/2 tsp salt

Add: 2 medium zucchini and 2 medium leeks, diced; cook for 5 minutes

Add 2 cans diced tomatoes

Add, then bring to a boil:4 cups homemade chicken stock and a parmesan rind if you have it

When boiling, add 1 can of cannelini beans and 1 bunch chopped lacinto

Cook until tender, about 15 minutes. Taste for salt and adjust as necessary.

Bring back to a boil and add 1/2 small pasta of your choice. Cook until pasta is al dente. If the soup is too thick, add water or more stock.

Serve in bowls, each one garnished with drizzle of extra-virgin olive oil and freshly grated Parmesan cheese.