Sorry, no yearly recap, no slide-show, no review.
The furthest back I’m going to go is to last night. I went with my friends to Swing to listen to the lovely Greta Jane, accompanied by Vince Brown on Jazz Guitar. If you make one resolution this year, perhaps it should be to go see either Vince or Greta or Vince and Greta together. They are regular’s at Swing and other places around town.
There will be no philosophical musings today.
Although I might spend a little time thinking about the yummy slice of Old School Pizza we had last night as a metaphor for something deeper than pizza is really meant to be. Or consider the reasoning behind the “special” cocktails on everyone’s menu for New Year’s Even when a regular old Gin and Tonic will do just fine.
There will be no looking forward, no predictions, no resolutions.
I’m feeling fine just the way I am. Ok, I might consider getting a different phone in the future, because, as you can clearly see, BB’s phone takes much better pictures than mine.
This morning I got up and took a walk to the Buddhist temple where I re-lit all the incense sticks that had gotten damped and gone out during the night. All those other peoples prayers to Kuan Yin for compassion. I took a walk along Mission Creek Trail until my cheeks were flushed, then came home to sit by my fireplace and read.
Yep. I’ll save my recaps, resolutions and philosophical musings for another time. Today my only resolution is to be.
And to find a good recipe for you all.
2 tbsp olive oil
2 stalks of celery, finely chopped
5 oz yellow onion, finely chopped
8 oz potatoes, peeled and chopped into 1/4″ dice
1 tbsp flour
2 1/2 cups chicken stock
1 cup whole milk or light cream
4 oz salmon filet, skin and bones removed
4 oz smoked mackerel
1 cup fresh dill, chopped
salt and white pepper
Heat the olive oil in a large saucepan. Add the celery and onion and sauté over medium heat until translucent, about 5 minutes. Stir in the flour and bring to a boil, then reduce the heat to low and cook about 3 minutes, stirring occasionally. Add the stock and potatoes, season with salt and pepper, and bring to a boil. Reduce the heat, cover and simmer for 10 minutes, until the potatoes are just tender. Shred the salmon and smoked mackerel quite roughly and add to the soup. Simmer 3-5 minutes, until the fish is cooked through. Stir in the milk and dill and cook on low until warmed through. Adjust the seasoning and serve.