Wednesday!!

(Yes, I know it is not Wednesday! Due to computer difficulties at home this post had to wait until today to go live!)

Wintery Wednesday in Western North Carolina!!! I walked to work today through the snow. Interesting how icy roads mean leaving the car home and trekking in to work the old fashioned way while sunny skies mean driving in so many errands can be run. I was so bundled up to fight the bitter wind there was little pleasure in the walk itself. I did stop to take notice of the hill in front of the studio. This was a smart self-defensive move on my part. The hill is covered with 6-7 inches of snow. The ground underneath is uneven and can be hard to navigate. The surface was blowing and drifting. There were little points along the surface that were higher than others and dry powdery snow blew at high speed over and around these miniature points of architecture. The whole scene reminded me of walking the beach in Hatteras. The heavy winds blow the sand on the beach creating a similar drifting. There are high peaks almost like cliffs were the wet sand holds itself still and the dry sand whips on by.

On a chilly day like this I crave soup. What I have to offer today is Broccoli soup. The ingredients are simple as is the preparation and the outcome savory, warm, and satisfying.

Ingredients:
4 cups broccoli, chopped
1/2 a sweet onion, diced
2 stalks celery, diced
1 tsp oregano
1/2 tsp sea salt
1 TBS parsley
1 TBS olive oil

Saute the onion and celery in olive oil until the onions are clear. Combine all ingredients in a heavy bottomed sauce pan add filtered water to cover. Bring to a boil then reduce to a simmer and cook until the broccoli is soft. The soup can be eaten as is or can be blended to a creamy consistency using a hand held blender.