My mother recently acquired a plant from a hippie gardening cult in Portland, Oregon—these are my roots, people, proud of em—and she named it after me: “Rachie.” Why? I have no idea.
Then she said it looked like a Lord of the Rings plant, cunning and mischievous “like it might organize all the other plants for a yard game with prizes.” Now that’s me.
Maybe Mom can use the Rachie plant as a model for all the hats she will knit to cover my wild locks because it’s getting cold out here. The chickens need bonnets too, Mom.
High time for fall soups.
Adapted from Penzey Spice Catalogue
4 medium potatoes (about 2 lbs.), peeled and cut into 1/2-inch cubes
5 ribs celery, chopped
5 carrots, peeled and chopped
2 TB olive oil
1 large onion, chopped
2 cloves garlic, minced
1 cup water
2 cups white wine (I used old pinot grigio)
2 tsp celery seed
1 tsp cayenne
1 tsp salt, to taste
1 tsp fresh ground pepper, to taste
6 Cups milk, divided (I used 2%)
2 TB cornstarch
1 ½ Cups corn kernels
6 pieces bacon, cooked crisp and broken in pieces
In a skillet, sauté the onion and garlic until translucent and beginning to caramelize. In a medium soup pot (uncovered) over medium-high heat, cook the potatoes, celery, carrots, garlic and onions in water and white wine until tender and the liquid has mostly cooked off, about 15-20 minutes. Stir frequently.
Add celery seed, cayenne, salt and pepper and stir well. Add 5 3/4 cups milk and stir well, reserving 1/4 cup in a small bowl. To the reserved milk, add the cornstarch and mix until all lumps are gone; slowly pour into the soup while stirring. Heat the soup until near boiling, stirring constantly, for 1-2 minutes until the soup starts to thicken, then reduce heat to medium-low. Add the corn and bacon. Let cook 10 minutes. Great with oyster crackers, or rye bread, or curly hair.