Taking it easy

Some days are for busy hustling around town, going every where and accomplishing a long list of things. I enjoy those days when I’m outside and active, working my muscles early in CrossFit class, fueling for a great run, laughing with my students,  looking forward to a hot bath with the latest Williams Sonoma catalogue and time with Stephen over dinner. I love the contentment at the end of the day when I know that I’ve done the best job I could at work.

But, today is not one of those days. I have this week and a couple of days next week off from school and I’m using every possible minute to get in that rest I’ve been dreaming about during the last few hectic weeks!

Last week, I went back to the doctor for a rebound sinus infection. The shots made a huge difference for the weekend, but yesterday the pressure in my head, face and ears returned full force. I spent most of yesterday and today dozing off and on and watching the first season of Glee. And yes, Mom, I used my Alabama snuggie to keep warm. Frankie wanted in on that nifty gift, but I made him stay on his quilt.

Now that all the holiday treats are gone, all I wanted was a big pot of vegetable soup. I didn’t indulge too much over the past few weeks, but I felt the need for some basic vegetables. It’s strange how my body literally craves vegetables. Maybe being sick is what prompted me to make soup, or maybe it’s the weather. It could be that a recipe for a kale vegetable soup was conveniently waiting for me in my new cookbook and I happened to have fresh kale that needed to be used soon.

Kale vegetable soup

• 2 Tablespoons of light olive oil
• 1/2 cup each of chopped carrots, onions, celery, potatoes, zucchini
• 3 cloves  chopped garlic
• 1 can or 2 cups of diced tomatoes
• 5 cups of vegetable broth (or any broth)
• 1 cup of diced ham (leftovers from Christmas, optional)
• 4 cups of chopped kale. It will wilt WAY down.
• fresh thyme and basil or 2 teaspoons each of dried, added in the last few minutes of cooking.

1. Saute’  chopped vegetables and garlic in oil in large stock pot or dutch oven.

2. Add tomatoes, broth, ham, and kale. Simmer for an hour.

3. Add herbs and simmer another 15 minutes.