Monday, February 21, 2011

Looking for change

I am no sure what is more difficult – change or commitment. I would endeavor to say, that when undertaking any new venture there needs to be a willingness to wrestle with both. We prepare ourselves for days, weeks sometimes years in advance, and then the mysterious tipping point presents its self, and we leap.

Be it a new business; saying good ridden to a toxic relationship or starting a new food program it seems change and commitment must be part of our internal conversation and belief system, or else success will never come into the equation.

The unknown is frightening but the new is exhilarating. As we all embark on new journeys we need to have planned a course, set-down benchmarks to hit, and build in permission to digress a bit while traversing this new path. Once upon our trek the hardest thing to maintain is a mantra of victory as we tire and only see the stretch of open road laid out in front of us. Inner strength and conviction to the goal and simply relying upon the phrase, fake it to you make it needs to be holding your hand.

Dream a dream…plot a course…walk into a new beginning.

Vegetable-Turkey Soup – yields approx. 12 servings
1-pound boneless-skinless turkey thigh meat
2-turkey drumsticks (on the bone)
1-medium sweet onion (such as Vidalia) - diced
3/4-pound carrots – cut into 1/2-inch pieces
1-pound parsnips – cut into 1/2-inch pieces
5-stalks celery – cut into 1/2-inch pieces
1-pound celery root – cut into 1/2-inch pieces
1-pound rutabaga – cut into 1/2-inch pieces
1-pound crimini mushrooms – halved
1-tablespoon fresh thyme leaves
1-cup parsley leaves
1-cup chopped sun dried tomatoes
1-teaspoon fenugreek
Salt and pepper to taste

Heat a 10-quart soup pot over a high heat, and then place the turkey to brown. Once the turkey has browned remove to a work-bowl and immediately add the onion, carrots, parsnips, celery, celery root and rutabaga. Stir the vegetables to coat with the bit of fat released by the browning turkey. Lower to the heat to medium, and cook the vegetables until they are wilted down – approximately 10 minutes.

Once the vegetables have wilted add the turkey back to the pot along with the mushrooms, thyme, parsley, fenugreek and sun dried tomatoes. As well as some salt and pepper.
Pour over 5 to 6 cups of cold water. Bring to the boil, and then reduce the heat to a simmer. Place a lid on the pot that is slightly askew, and simmer the soup for 3 hours.

Retrieve the turkey meat from the pot, and shred the thigh meat and drumsticks (discarding the skin and bone). Return the meat to the pot, and correct seasoning.

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