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If I merely recognize that I am of a passive-aggressive nature, is that enough? Or do I actually have to try and correct that part of myself?
Some fantastic quotes from today:
"Hi Cory, nice hair."
"Thanks, buddy."
"Where did you get your hair?"
*
"Cory, is it time to go to grandma and grandpa's house?"
"Yeah, buddy, we're on our way."
"Yaaay, going to grandma and grandpa's house!"
(silence)
"Cory, can you say that? Can you say 'yaaay'?"
"Um, yaaay?"
I'm by no means a food blogger (hell, I'm hardly a blogger to begin with), but OH. MY. GOSH. this soup is amazing. Leave it to those crafty Italians to cut out the middle man and put the bread INTO the soup. Please make this soup. It's fantastic. And super easy.
Ribollita con Verdure
as written by Rachael Ray
3 tablespoons extra-virgin olive oil, plus some for drizzling
4 thick slices pancetta or bacon, chopped
2 sprigs fresh rosemary, leaves finely chopped
4 to 6 cloves garlic, chopped
1 medium to large onion, finely chopped
2 medium carrots, diced
1 medium, skinny zucchini, cut into thin slices
Salt and pepper
1/2 cup dry red wine
1 (15-ounce) can petite diced or chunky style crushed tomatoes
6 cups beef stock
4 cups, about 1/2 pound, chopped or torn stale bread
2 (15-ounce), small white beans
4 cups chopped kale or chard
1/2 cup grated Parmigiano-Reggiano, to pass at table
Directions
Heat a soup pot over medium-high heat. Add oil and the pancetta or bacon and render 4 minutes. Add rosemary, the garlic, 3/4 of the onions, carrots and zucchini and season with salt and pepper. Sauté the veggies 7 to 8 minutes, then add wine and deglaze the pot. Stir in the tomatoes and stock and bring up the heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile the greens into the pot and wilt them into the soup. Simmer the ribollita 5 to 10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency. A wooden spoon should be able to stand upright in the pot. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese, an additional drizzle of extra-virgin olive oil, and a spoonful of reserved finely chopped raw onions.
(Stale bread would probably be even better, but I was too impatient to wait another day, so I bought a round loaf of dense bread and it turned out just fine.)
(Also, I put a little extra zucchini in, because zucchini is wonderful)
(Also, also, put the onions and cheese on top at the end. SO WORTH IT.)
Have been sitting at kitchen table for 45 minutes.
Goal:
make a dent in this progress report.
Have actually accomplished:
-Eaten an apple.
-Synced iPhone and figured out where a song disappeared to.
-Scoured Facebook and Twitter for anything of vital importance and/or mild interest.
-Looked longingly at iPhone.
-Found a fun list: "50 Things to See, Hear and Do this Fall".
-Decided to write blog post.
-Written half of one page of progress report.
As you can see, it's been a productive hour.
Watch this:
Now, go see this movie as soon as humanly possible.
Dear people of the universe:
Please stop asking me if I know anything about my damn project.
I do not yet know if I passed.
When I know, you will know.
Until then, kindly refrain from bringing it up.
I cannot be held responsible for the string of expletives that my pour forth from my mouth.
Kisses!
Me.
I'm wicked excited for the release of "Inglourious Basterds".
Not because I want to see it or anything.
I'm just tired of listening to Brad Pitt speaking in that obnoxious accent about "killin' nat-zis".
