Someone – please stop my brother.
The youngest one of us (who is also usually the most jolly) has been needling us to anarchy for weeks now.
“Can I play Christmas Music?”
“Let’s turn on some… Christmas Music…”
“Who’s for a little bit of … Christmas Music!!?”
“Oh good – I’ll sweep the floor… andplaychristmasmusic…”
He thinks if he inserts these words quickly enough into a normal, every day, inconspicuous conversation that we the old ones will be duped into saying, “Oh sure – wonderful idea!” He thinks wrong.
As my brother must learn, there are rules. There is protocol. There are expectations and reservations and limitations that keep time from happening all at once and becoming a Horrific Mess. The End. And since I am so much older and so much more experienced and so much wiser, I see that these boundaries are what give the holidays their extra glimmer. If we go around playing Christmas music all helter-skelter any ol’ time – we will wear it out and the world might end, or we might start another Black Plague, or at the very least we will all be sick of the sound of it by the time Christmas actually rolls around. We, the old ones, must preserve the sanctity of the holidays from they, the jolly ones. *steps off soap box*
At any rate, the fact is that the holidays are approaching at a frighteningly swift pace, and I can’t believe it. I’m still dawdling around wondering when the trees will reach peak color. How did I get so far behind? Keep up, Ann! In just a few days the Christmas music will start and reality will set in and I must be prepared.
A huge part of the holidays, for me at least, is the food. Yay food! The oldest brother said to me several weeks ago that he was planning on loosing something in the neighborhood of 20 pounds in preparation for the holidays. I have no idea how far he’s come towards that goal, but I admire his gumption. November and December have a cruel way with waistlines, and it’s terrifying and mystifying and wonderful all at once.
The recipe I’m going to share this week is a little secret weapon in the food-fight that will begin in mere hours. It’s a veritable bomb of comfort and joy that utilizes handy leftovers as well as several other ingredients that aren’t Holiday specific at all, just in case you need to call a time-out and recoup your losses.
Turkey Soup with Quinoa and Spinach
otherwise known as ‘Holiday Pause Soup’
You will need:
3-4 quarts of turkey (or chicken) broth
1/2 pound turkey meat (which could always be increased or decreased to your preference)
10 oz frozen spinach
1/2 cup quinoa
1/2 medium sized onion, diced
2 garlic cloves, diced
salt and pepper to taste
2 Tbsp butter or olive oil
Optional other leftover ingredients such as corn, chopped roasted veggies, etc.
Dice the onions and garlic and then sauté them in your butter or oil in a large soup pot. When the onions are translucent and limp, add your quinoa and let it brown for a minute or two. Then pour in the broth and cap it. Let the quinoa simmer in the broth for half an hour or so before adding the rest of the ingredients. I think a little pureed squash or sweet potatoes would add such great texture and taste fabulous! Let this boil until the spinach is cooked, about 10 – 15 additional minutes and then you are ready to serve. It’s a clever way to change the outfit of heavy holiday foods and add some much needed yule-tide greenery to your dish.
Well, gentle reader, so it begins. Are you ready? Make sure to double up on your vitamin C and get enough liquids in the midst of all the merry making. Honor the things that make this time of year precious and don’t be afraid to take a pause every now and then to reset and recharge. Have a bowl of soup, count your blessings and go forth and be merry!