Failure Is Not an Option
Despite being rather absent from the blog scene lately, I am happy to accept Sara @ My Less Serious Life‘s shout out for the Liebster Award. This is my second time being passed along this honor, and I am always happy to join in the fun! The award is passed between bloggers to recognize up and coming writers with less than 200 followers. After sharing 5 fun facts, you pass the award along to 5 more blog friends! First, the friends, then the facts!
1. Lauren @ Whole Wheat or Bust
2. Melanie @ Little Green Homemaker
3. Stefanie @ A Dash of Sugar and Spice
4. Kim @ Badger Girl Learns to Cook
5. Allison @ Allison’s Delicious Life
Now for the fun facts… This might be a challenge given the current monotony of my life!
1. I am a movie narcoleptic. If I sit down for a movie anywhere past 9pm and am remotely relaxed and/or reclined, I will fall asleep. Yet somehow, I will manage to wake up as the credits are rolling. I usually think I am sneaky enough that no one noticed, but that is never true.
2. I ran my first 5K on Sunday! I am participating in the Boston Athletic Association’s Distance Medley, which kicked off this weekend. I had been working on my speed with sprints and intervals, so was excited to clock in a pretty good time. However, the race was so crowded that I could hardly move for the first mile! After running a 10 minute mile amongst 7,000 other runners, I gave up all time goals and just enjoyed the sunshine and the fact that so many people were participating in such a fun event!
3. I failed at freezing leftovers last week for the first time ever. I thought I was being clever, freezing soup in my mason jars instead of more delicate plastic Tupperware. However, I filled the jars way too full and they cracked. Then I cut two of my fingers retrieving the glass and soup shards from the freezer. Smart. Lesson learned.
4. I also have been cooking a lot less, relying instead on salads, sandwiches and frozen leftovers. Except for when they explode in my freezer… then I have savory oatmeal for dinner.
5. I have been spending so much time in my
desk chair study throne in front of my computer that often the last thing I want to do during the last hour of my evening is come up with a blog post. I have mentioned before, but I am currently preparing to take the USMLE Step 1 at the end of May. This is the first part of my medical board examinations, and is essentially a 2 year cumulative final. It has been a stressful semester, and is culminating with what is ominously referred to as “Intensive Study Period.” Although my classes officially end Friday, I will spend the next month spending 12+ hours a day, 6 days a week chained to my study throne. I expect that my posts will be sporadic, but I will still be making time to cook, run, sleep and read a few posts now and then!
I can’t leave you without a recipe idea until the end of May! If you are in the Northeast and have found yourself with some spring dug turnips, then this soup is for you! I am more than thrilled that root vegetable season is on its way out and that more local variety is coming back, but this soup was flavorful and different enough to satiate my creative appetite! I adapted the recipe from the Boston Organics website to make it a little healthier, and accidentally vegan. The soup is hearty like any good chowder, and remarkably filling from the protein boost (thanks to tofu in place of cream). This is also the soup that caused my mason jar accident, and I am sad I will not get to enjoy the leftovers! Guess that just means I will have to make it again!
serves 6-8, adapted from here
2 tbsp Earth Balance
1 large onion, diced
1 lb parsnips, peeled and diced
1 lb potatoes, peeled and diced
2 vegetable bouillon cubes
5 cups water
1 block tofu, pressed and drained
salt and pepper to taste
1 tbsp dried parsley
In a large pot, saute the onions in the butter until tender. Add the parsnips and potatoes. Cover with water and dissolve the bouillon cubes. Bring to a boil, then cover and simmer for 10 minutes. Add the cubed tofu and simmer for 5 more minutes. Use an immersion blender to process into a smooth soup. Add parsley and season to taste with salt and pepper. Allow to stand for 1 hour before serving to allow the flavor of the parsnips to shine through.