My brain and body aren’t on the same page.
Nope. Not one bit. They’re not speaking, not even the occasional a “Hi! How you doin’?” No texts or tweets or snarky blog posts, sniping away at each other. When one wants to go left, the other swerves to the right. There are no immediate plans to have a cuppa together or to break bread, either.
And it’s not for a lack of trying, either. I mean, I try to listen to both sides, I really do. The conversations usually go like this:
“Okay, so I really need to work on that test knit today and I want to get some work done on those socks I promised Tammy a few months back. And then I really should neaten up the crafting area of the living room because I can’t find anything.”
“Oh, you’re not doing that. You’re so not doing any of that. Here, sit on the couch for a bit.”
“I’ve been on the computer for an hour. I want to do something else. Anything. I’m bored.”
“Nah, you’re not bored. Really. And I saw that yawn, Suzy Creamcheese. Come on, just sit for a bit.”
“I really don’t…oh, this feels pretty good.”
“See? Now close your eyes.”
“I don’t want to nap.”
“Right. Close your eyes.”
“Okay, fine. Just for a…”
See what I’m up against here? I’m trying to get stuff done, and my body wants me to take a nap. I know I’m only doing some knitting and not doing anything big, like curing cancer (ha!), but still.
I know I’ve already mentioned that I’m an antsy kind of person. Not necessarily impatient, but fidgety. “Nervous energy”, my late grandmother would have said.
Yes, I get it. I need to rest so I can properly heal from everything my body (and mind) have been through over the past couple of months. Sure, the surgery and the treatment are well in the past now, but it’s like my doctor and many, many cancer survivors have told me. Recovery is going to take a long time. Your body’s been whacked upside the head, but good. It still doesn’t know what’s going on and it needs you to rest so it can get back to normal.
Or whatever normal is these days.
If you’ve been following me on Twitter, you know I’ve been yapping about my food issues for a very, very long time now. If not, you’ll be delighted to know that I’ve moved onto soup and that I’m trying to eliminate Carnation’s Instant Breakfast as a major food group in my diet.
So yesterday I made this recipe for cauliflower bisque from Anna Thomas’ “Love Soup”. Since I’m still having some sensitivity issues, this was a good choice because it’s pureed and not heavily seasoned. The only spice that’s in here is herbes de Provence, which I highly recommend getting for this. I know it sounds like something you’ll only use once and then it’ll keep the rest of your herbs company, but it won’t. Trust me on this; a little bit is wonderful in things like pizza sauce, ratatouille…pretty much any recipe that has it’s roots in the Mediterranean or South of France or wants to think it does.
- 1 large white cauliflower
- 4 cups veggie broth
- 1 lemon, plus more if needed
- 1 ½ tsp sea salt
- 2 medium carrots
- 2 medium stalks celery
- 1 large yellow onion
- 3 Tbsp. olive oil
- 5 cloves garlic, chopped
- 1 tsp. herbes de Provence
- 2 oz. fresh creamy goat cheese or cream cheese
- salt and freshly ground pepper to taste
- completely and totally optional: buttered breadcrumbs or homemade croutons
- Trim the cauliflower and cut into florets. Put into a soup pot with 2 cups of water and the veggie broth. Scrub the lemon and slice off a 1” long strip of the zest (no white pith!) and add to the pot. Juice the lemon and add 2 Tbsp of the juice plus 1 tsp of the salt. Bring the liquid to a boil, lower the heat and let it simmer for about 15 minutes.
- Meanwhile, peel, trim and chop the carrots, celery and onion. Heat 2 Tbsp. of olive oil in a skillet and add the chopped veggies. Give it a good stir and then add the garlic with a ½ tsp of salt. Saute on a medium heat, stirring often, until they’re soft and beginning to color, about 10 minutes or so. Add the herbes de Provence, stir, and let it cook a little bit longer.
- Add the veggies to the cauliflower and let it simmer for another 10 minutes or so (the veggies should be very soft by now). Remove from the heat and let it cool.
- Puree the soup in batches with the cheese until it’s completely smooth. Return the soup to the pot and season with additional lemon juice, salt and pepper as needed.
- Top each bowl with the breadcrumbs or the croutons. Enjoy!