RYE BERRIES AND CABBAGE
After a few days through the Thanksgiving holiday, I came home and made me soup. (A basket of vegetables were waiting at my door upon entry, and a note signed with an emoji heart; it was a welcome obligation to cook.) Wild rice-like the rye berries make a great liquid stock especially when boiled with a node of ginger root (I love that they break husk and elaborate their grains). So that was my base. Aside: I know salt theoretically "releases" the flavor of food while cooking, but my technique is partial to the ingredients' natural secretion so there's minimal seasoning there, just a little nudge in the pot - as with only a dappling of olive oil. What's important is there's enough soup in the pot for what's coming next to absorb more diverse flavors; you can see in the photo yellow jalapeños, bok choy and white cabbage as herbal accomplices of spicy, bitter-peppery, sweet. And it doesn't take time to release these savories. What I do is I turn the heat to high and let your base boil vigorously (thus I recommend to over water) and then transfer the said veggies in, jalapeños first, and let them steam out halfway, covered, and turning off while the bok choy is still chlorophyll green. Yes, you might see fresh-cracked black peppercorns on the soup, maybe a little pinch more of salt and chili pepper flakes, but your presentation at its critical temperature is ready and you are home now, and happy to be.
I was the only guest of six at a festive table to a family Thanksgiving dinner who'd met me for the first time, yet warmth and kindness was shown from the beginning to end (I helped prepped food in the kitchen, carried supplies back and forth, washed dishes after; it was the least I could do). On the airplane back, I was reflecting on this occasion as a harbinger of the holidays that are coming up next month, and thoughts of past traditions and loved ones touched my heart. New York is on my mind for the holidays. I know the city well enough as not to feel so alone getting there. If I go. It is beautiful walking the winter trails of Central Park; beautiful silver lining on the Metro North train to Peekskill along the Hudson River; beautiful just being on the steps of the Brooklyn Arts Museum, or the library of the performing arts in Lincoln Center, both with fountains; beautiful giving a deep embrace to my chef-friend at his restaurant in Bushwick where we used to live (I wonder if our regular waiter/actor from Jersey is still there) - because it is so close to home. Alice Munro wrote a book called Too Much Happiness. I will take this book on my trip this holiday season, as I journey back to how it used to be.
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