I almost slept in this morning. I laid in bed for a good 15 minutes debating whether or not I should get up to practice. And then I realized it was a strange thing to do… lay awake trying to decide whether to be asleep or be awake. If I’m cognizant enough to rationally debate this decision, I’m obviously awake. So I got up. And I practiced. And I’m proud of myself.
I also ate a croissant. I caved. And you know what? It wasn’t even that good.
I’ll tell you what WAS good. The spring vegetable minestrone I made last night from Super Natural Cooking. It was quite simple, really:
Chop a few shallots and a clove of garlic, saute in olive oil over medium-high heat until soft (about 2-3 minutes or so), add 3/4 cup of brown basmati rice. Stir for about a minute and a half. Add 6 cups of vegetable stock or water, bring to a boil, cover, and cook for about 45 minutes until the rice is tender.
Stir in 8 stalks of asparagus (sliced diagonally in 1/2-1 inch pieces), 1 cup sugar snap peas or snow peas cut in half, and 1/2 cup fresh or frozen green peas. Cook 2 minutes longer, season with sea salt and pepper, and serve. (I added the zest of 1/2 a lemon as well)
This was delicious. Even better if you make your own stock. Next time I make this (next week, probably), I’ll make my stock with the discarded pods from the english peas and the ends of the asparagus. The stock I had was made mostly from carrots and celery, and the flavor almost overtook the light, crisp spring veggies.