(I get suggestions for fine dining from all over. I am a bit of a foodie, when I can afford it and seeing Tracy O’Grady’s culinary skills daily always has me read to truy something new. This is ČesneČka, or Czech Garlic Soup. Image courtesy of Viking River Cruises.)
The temperatures brushed 70 yesterday, and you could feel the sap rising at Willow last night as some of the amateurs came out for a couple glasses of wine and a few laughs that threatened to overcome the usual suspects at The Amen Corner. I was wearing green, of course, getting myself in the mood for Saint Patrick’s Day.
I don’t think I am going to do anything crazy today, as has happened a few times in the past. On the other hand, it might be good to get out and not think too hard about things. There are an awful lot of things to not think about too hard these days.
I mentioned yesterday that the EPA is interested in curtailing emissions from our backyard grills. It must be the “good idea” season at the Agency, or perhaps they got an early start on the green beer. This morning we discovered that they are also commissioning a prototype wireless device to monitor how much time hotel guests spend in the shower. They would like to “create a wireless system that will track how much water a guest uses in order to get them to “modify their behavior,” and use less water. Like forcing everyone to take Navy showers.
Been there, done that. I need to get the Director’s private email address and drop a note saying I am not interested.
Another issue I am trying to ignore is before the Supreme Court, a dispute about the words in the Affordable Care Act. It is a seemingly small matter- some of my Progressive friends call the issue a “typo” in the law. It really isn’t a typo- it is about meaning and intent about who is supposed to do what. It is a common thing in sloppy law-writing that no one reads before voting.
I have no idea what the Supremes will do about it. Chief Justice Roberts already had a chance to torpedo the entire act already and he didn’t. But there is a lot at stake for all of us.
In fact, there is even more than I thought. Reading the New York Times in the comfort and safety of my bed this morning, I saw an interesting proposal from an alleged Constitutional scholar named William Baude. His sage advice is that if the Supreme Court strikes down the provision in the ACA, the Administration should just ignore it.
I have no idea what to think about an apparently credentialed academic who so casually would abandon the separation of powers in favor of an Executive Branch that acts alone and without review. But that is just me, I suppose.
Anyway, the agitation made me hungry, and I have already cooked by corned beef and cabbage for this season and was looking around for something light to have when I get back from Willow this evening. I will be hungry, since I intend to walk it today, there being too many amateurs.
According to my friends at Viking River Cruises, the Czechs believe their garlic soup- Česnečka- will cure just about anything, including the common cold and a hangover. As we confront St. Patrick’s Day, either could apply.
So if you’re feeling a bit under the weather, make a big pot of this simple soup of broth, potatoes, garlic and cheese to help you feel better. It may not be an actual cure but it defines Mittleurope comfort food. Plus, it is supposed to be effective against vampires.
INGREDIENTS
3 thick slices rye bread, cut into large chunks (America’s very best deli rye? No contest. Jane and Michael Stern (www.saveur.com) found it in my sometimes hometown of Ann Arbor, Michigan. Zingerman’s Deli bakes their own to construct fabulous brisket sandwiches (Russian dressing, coleslaw, and horseradish). The produce it in their Zingerman’s Bakehouse, which makes rye loaves that are “dense and springy, laced with the taste of hearth smoke.” I will pick you up a loaf next time I am in town. Let me know.
1 T olive oil
2 T butter
1 C yellow onion, diced
6 cloves garlic, minced
8 C low sodium chicken or beef broth
2 lg potatoes, peeled and chopped
1/2 tsp salt
1/4 tsp black pepper to taste
4 zo Emmentaler cheese (Whole Foods has it) or a more pedestrian Swiss, cut into 1/2-inch cubes
2 T fresh dill, chopped
2 T fresh flat leaf parsley, chopped
DIRECTIONS
Preheat oven to 350°F (176°C). Place bread pieces on a baking sheet. Drizzle with olive oil, tossing to combine. Bake until deep golden brown, about 9 minutes. Remove from heat and set aside to cool. Place butter in a medium saucepan over medium heat. Add onions and garlic and cook, stirring frequently, until translucent and softened, about 3 minutes. Add broth and bring to a boil over high heat. Add potatoes, salt and pepper. Reduce heat and simmer until potatoes are tender, about 20 minutes. Place croutons and cheese cubes in soup bowls. Ladle soup on top. Sprinkle with dill- you may have some left over from the Pickle Soup yesterday and fresh parsley. Serve piping hot.
Makes 4 servings. Ignore the court, if necessary. We will all be in the soup.
Copyright 2015 Vic Socotra
www.vicsocotra.com
Twitter: @jayare303