Counter Action: Sweet potato soup with goat cheese biscuits

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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.

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Hey there, Centaurus A. I love it when you talk density to me.

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.

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Sweet potato soup with goat cheese biscuits

(From the inimitable Joy the Baker)

Ingredients:

Soup

  • 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

Biscuits

  • 2 c. flour
  • 3 tsp. baking powder
  • 1-1/2 tsp. salt
  • 4 T. cold butter
  • 4 T. goat cheese
  • 1 c. buttermilk

Directions:

  1. Over medium heat, warm oil in large stockpot. Add onion and cook 3–5 minutes or until soft.
  2. Add garlic, sweet potato, and seasonings. Stir to combine and cook 5–7 minutes.
  3. Add broth and raise heat to high. Simmer 15–20 minutes or until potatoes are soft.
  4. In batches, liquify soup in blender. Return to stovetop and heat on low until ready to serve, garnished with goat cheese.
  5. For biscuits, combine flour, baking powder, and salt in medium bowl.
  6. Cut in butter and crumbled goat cheese until mixture resembles small clumps.
  7. Mix in buttermilk thoroughly. Drop onto baking parchment in spoonfuls. Bake at 425°F for 12–15 minutes, or until golden brown.

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Image credit: Galaxy from WikiImages on Pixabay.

Three news articles to make your week happier

How’s your week going? Has it been peachy-keen? Have there been kittens and rainbows involved? Or are you just gritting your teeth and counting down till the next installment of Last Week Tonight?

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Sometimes this really is the best option. I feel ya.

If the latter applies, here are three articles that might give you a bit of a bump. Britain has done an impressive job of rebranding itself since the days of Peter Rabbit and E. Nesbit, but once in a while, it will bely its new image with some startlingly sweet headlines. Worldwide economic power and major political force be darned — Britain, we know you spend your days putting out saucers of milk for hedgehogs and helping widows cross the street.

From the Metro:

Tesco customer orders walnut bread, receives an octopus.

Includes this gem of a line: “John Goodger failed to see the similarity between a loaf of nut bread and a sea-dwelling mollusc.” Strange.

From the Daily Mail:

Crumbs, we’ve been eating McVitie’s Digestives and Hobnobs all wrong! Firm says chocolate part is the BOTTOM.

Quick poll: How many people were eating them chocolate-side up? I always found that if I did that, the chocolate got stuck on the roof of my mouth.

And lastly, on a related note, a stinging rebuke from the scientific community, via the Independent:

Rich Teas are the best biscuits, Hobnobs are soggy imposters, scientists find.

Oh no they didn’t.

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Happy rest of the week!

S.

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Photo credit: Child from PublicDomainPictures; fire from PixelAnarchy on Pixabay.