It rained almost every day this week, which meant some soggy runs and workout DVDs. Finally one morning, the sun made and appearance and instead of dreading lacing up my damp sneakers, I was glad to. The sun made some neat shadows along the bike path.
Then yesterday, after hours of torrential rain, the sun came out again and I went for a 5.5 mile run along the lake, and strong winds made for nice resistance training. Maybe it’s time to stop pretending I can make it all winter without purchasing a gym membership.
Today, Mark and I went on a gorgeous hike up Nebraska Notch, a glacially formed cirque. Though the hike was significantly less strenuous than we anticipated, the foliage has definitely peaked. On the way home we stopped at the Alchemist Cannery to sample some Heady Topper, an unfiltered IPA that has become a hot commodity in the Burlington area… generally selling out 24 hours after delivery to a location.
We made it home in time for football, and of course had soup for soup Sunday. This soup is hearty and healthy It has kale, white beans, mushrooms, carrots and diced tomatoes. The balsamic vinegar adds a nice bite and the red chili flakes add some heat. We ate ours with seed bread from O Bread Bakery in Shelburne.
I should also mention Mark and my new obsession: cocktails with apple cider, apple brandy, seltzer, and a squeeze of lemon or lime or both. Or you can omit the seltzer and warm the cider, kinda like a hot toddy but better. Apple brandy is delicious; it’s made by fermenting apples in oak barrels for 5 or more years.White Bean, Kale and Mushroom Soup makes 8 large bowls 1 table spoon of olive oil 1 medium onion, diced 3 cloves or garlic, minced 15 baby carrots, sliced thinly 3 cups of crimini mushrooms, diced Splash of apple brandy or red or white wine (whatever you have on hand) 1 can of white beans (cannellini) 1 can of fire roasted, diced tomatoes 1 tablespoon of balsamic vinegar 2 cups of low sodium veggie stock 3 1/2 cups of water Bunch of kale, stems removed and sliced in thin ribbons 1 teaspoon of red pepper flakes 1 teaspoon of rosemary 1 teaspoon of thyme 1 teaspoon of Italian seasoning 1 teaspoon of black peppers In a large soup pot, heat oil over medium heat. Add in onions and sauté for 4 minutes, then add in garlic and carrots and sauté another 4 minutes, then add in mushrooms and sauté for 5 minutes. Add a splash of brandy or wine to deglaze the bottom of the pot. Then add in the tomatoes, beans and balsamic vinegar. Give it a stir and add in stock and water. Bring the stock to a boil for a few minutes then add in the kale, red pepper flakes, rosemary, thyme, Italian seasoning and black peppers, and cook for at least another 5-10 minutes at a simmer. Serve with crusty bread.