my mind is like carrot soup
"Carrot Soup With Dill Pesto: Saute 4 large carrots, 1 onion and and 1 tsp dill seeds in 2 tbs butter until tender, about 10 minutes. Add 4 cups broth and bring to boil. Reduce heat and simmer until carrots are very tender, about 35 minutes. Transfer soup to blender in batches and puree. Thin with more broth if desired. Season to taste with salt and pepper. Combine 1 c. fresh dill and 2 tbs pine nuts or sunflower seeds in processor and chop finely using on/off turns. Then slowly add 2 tbs olive oil and process until well blended. Season to taste with salt and pepper. Ladle into bowls. Swirl pesto into soupbowls."
Which came in the Kretschmann's Produce email and seems to be more or less (sunflower seeds are a Kretschmann touch) from epicurious/Bon Appetit . . . Because the Kretschmann's sent lots of dill and my partner in crime has, suddenly, stopped eating carrots at the tremendous rate he used to. Thank god. Because carrots never used to be around long enough for me to cook them. And I have to cook them because if I don't they get stuck in my nose.
I added crushed red pepper and garlic to the saute step. And I might add a tiny smidge of dried ginger and/or yogurt later, depending on how things go.
And that dill pesto is way more remarkable than it sounds. Sometimes I love it when things don't have garlic in them. I'd eat this on gnocchi or spaetzl or those very dense twisted pastas from Barilla. Oh wait, the cups of dill are packed and I added 3 tbs nuts and 1 tbs oil.
So making this soup is conducive to posting comments and updating links (there's been a little action down around the film blogs area) and things. But not to writing full scale posts about the education issue or mass observation or film. Actually, I get so absorbed in reading and making comments that suddenly I ask myself, "What is that tantalizing odor?" and then I realize, "Shit, zp, you are making carrot soup. Go check it now."