Well, this is embarrassing.
Sorry about the month of silence. Let’s turn it into a game. I was:
a) in a coma after I heroically foiled a plot to blackmail the Duchess of Winnipeg;
b) abducted by space pirates and pressed into service on a mission to seize control of the galaxy’s last supply of pyridium;
c) super busy with the pre-Oscars press junket (you know how it goes); or
d) in grad school.
If you guessed C, you are … sadly mistaken. I weep with you. It’s D. But as my cohort’s Facebook page just reminded me, we’re in school for just 79 more weekdays! And then we’re done with school forever!
Or, you know, until our mid-life crises hit and we start thinking longingly of astrophysics.
In the meantime, it’s been a fun ride. Here’s a snippet of what’s been on my mind:
- Emotion-recognition technology: The future is here, and somehow it’s a lot creepier and a lot less jetpack-y than I was counting on.
- Righteous trolling: How being right can easily overtake recognizing someone’s humanity.
- #FITIN15: Jessica Smith might be my favourite YouTube workout leader — she’s always so positive, and she knows how to strike a balance between meeting people where they’re at and encouraging them to push themselves. Right now she’s doing a series called #FITIN15, which is a bunch of 15-minute workouts. Pair a cardio one with a flexibility or strength one, and it’s a great start to any day.
- Madame Tussaud: My current read. I’m only a quarter of the way through, but so far I’m loving the balance between the strong, complex protagonist and her turbulent, richly detailed setting.
- This soup-and-biscuit pairing. It’s been on my cooking bucket list for ages, but I didn’t have an excuse to make it until last week when a friend gave me some chevre. The soup is velvety smooth, with a mellow flavour that pairs well with the sharp tang of the goat cheese on top and in the biscuits. Next time I make it, I might roast the sweet potatoes before adding them to the soup, to deepen the flavour. For a special occasion, I might even caramelize the onions. But for an everyday winter soup, it works just fine as is.
Sweet potato soup with goat cheese biscuits
(From the inimitable Joy the Baker)
- 2 T. olive oil
- 1 yellow onion, diced
- 1 garlic clove, minced
- 2-1/2 lbs. (between 5 and 7) sweet potatoes, cut into chunks
- 1 T. chopped fresh ginger (or 1 tsp. dried)
- 1 tsp. cumin
- 1/2 tsp. coriander
- 1/4 tsp. cardamom
- 1/4 tsp. turmeric
- pinch of red pepper flakes
- 8 c. liquid (I used 4 c. broth and 4 c. water)
- salt and pepper to taste
- goat cheese to garnish
- 2 c. flour
- 3 tsp. baking powder
- 1-1/2 tsp. salt
- 4 T. cold butter
- 4 T. goat cheese
- 1 c. buttermilk
- Over medium heat, warm oil in large stockpot. Add onion and cook 3–5 minutes or until soft.
- Add garlic, sweet potato, and seasonings. Stir to combine and cook 5–7 minutes.
- Add broth and raise heat to high. Simmer 15–20 minutes or until potatoes are soft.
- In batches, liquify soup in blender. Return to stovetop and heat on low until ready to serve, garnished with goat cheese.
- For biscuits, combine flour, baking powder, and salt in medium bowl.
- Cut in butter and crumbled goat cheese until mixture resembles small clumps.
- Mix in buttermilk thoroughly. Drop onto baking parchment in spoonfuls. Bake at 425°F for 12–15 minutes, or until golden brown.
Image credit: Galaxy from WikiImages on Pixabay.