I had a really great weekend, which was desperately needed after another grueling week of work. I’ve never been this busy in my life, especially when you throw regular day-to-day tasks in with everything that’s going on at work. At times, I feel like it’s unmanageable and that I’m not going to make it through the day, but those are just the weaker moments that I have to push through. The most difficult part is managing expectations, for both myself and others, and understanding that I can’t do everything all at once, and that if I’m going to do something well it can’t be rushed. When you get stressed out, though, it’s hard to keep all of that in perspective. Anyway, things are getting better at work, slowly but surely. Everyone is mostly settled into the office, but the place itself needs a lot done. There are still things to be hung, items to buy, lights to fix, supplies to stock, and of course our brand new fridge had its handle break after only two weeks. There’s also just the usual need for new computers, new software, new equipment and the seemingly endless stream of new hires coming in, which means we also need a place to put all of these people. These are clearly all good problems to have, thankfully, but my shoulders are tense, my headaches are more frequent, and I feel like every time I close my eyes to go to sleep, all I can think about it what I have to do at work the next day, which I don’t particularly enjoy. I woke up at 5am this morning, still in a bit of a sleepy haze, but restless all the same. I tossed and turned until 6, when I finally just decided to wake up. That’s probably one of the harder parts of what’s been going on lately – it’s not easy to get a good night’s sleep when you’re stressed. I know that things will get easier, soon. They’ve already let up quite a bit since we initially moved the office. My hope that is that in a month, everything will be almost the way it was before the move.
My new favorite shirt.
Back to the weekend. On Friday night, Kramer and I met up with some friends to eat our weight in Korean food at Dokebi in Williamsburg, after which we went to see The Amazing Spiderman 2. Everyone in my group seemed to be lukewarm on the movie, but I thought it was a lot of fun. All I wanted to see were some cool actions scenes and Dane DeHaan, and I got both. Kramer and I stayed up late to watch Hannibal, then hit the hay. We woke up early-ish to meet some friends at Nitehawk to see The Three Amigos for brunch, which was obviously awesome. There was even an all-female mariachi band that played before the movie. We walked around Williamsburg a bit, convinced my friends to get some ice cream at Oddfellows because I can’t eat ice cream but I wanted to live vicariously through them, then headed to Hotel Delmano for a few outdoor cocktails and some cheese before parting ways. Kramer and I walked over to meet some other friends at Matchless after cocktails, because clearly we needed some wings, then went to a housewarming party before finishing the night up at Harefield Road. I see now that I was in desperate need of not being in the house, of shirking all responsibilities, and just having a fun Saturday. Sunday was a different story. I finished up a few freelance loose ends, took some really nice photos that I’m excited to share with you soon, and just relaxed while watching Thief, among other things. We even got to bed before 11, which is impressive. Kramer and I usually linger on Sunday nights, because going to bed is admitting that the weekend is over.
As previously mentioned, Kramer and I are on this weird diet where we have to limit the amount of carbohydrates we eat each day. Everything has carbs in it and it, for lack of a better word, kind of sucks. I’m not necessarily hungry all day, nor do I have to really limit what I’m eating. We can have all of the eggs, cheese, meat and fibrous vegetables, nuts and fruit (i.e. berries) that we want, within reason, but all I really want right now is an apple (which has something like 30 or more carbs in just one apple, sadly). I know I’ll get my apple soon. Anyway, when we first started the diet, we had to be very strict, but I didn’t want to just eat eggs every day. Hence, this roasted broccoli soup. Broccoli is packed with fiber and good vitamins, and the one thing I was worried about was getting enough said vitamins while watching what we ate. Roasting the broccoli, bell peppers and shallots adds a lovely caramelized flavor to the vegetables, which translates even when pureed into a soup. The lightly charred veggies work well together, while the roasted garlic adds a nice bite and a bit of sweetness to the whole thing, as do the bell peppers. You can really use whatever vegetables you like in this. I think roasted carrots would be a great addition, and if you’re not too concerned with the carbohydrate aspect of things, definitely add a potato or a sweet potato to the mix. I froze half of this soup to have at a later date, and as all soups do, it freezes beautifully. I like to try to at least start the week off on the right foot, and this healthy soup is the perfect way to do that.
Kramer, me and our coffee addiction in various forms.
My home is the land of Docs, relaxing with a book and a drink, Kramer [again] and Robyn and Morgan.
Chop your vegetables, roast and puree them.
Sprinkle with a few broccoli florets for garnish, if you like.
- 1 large head broccoli, roughly chopped
- 3 large shallots or 1 large onion, roughly chopped
- 1 large bell pepper, roughly chopped
- 3 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon crushed red pepper
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- pinch smoked paprika
- 4 cups low-sodium chicken or vegetable stock
- 1 tablespoon whole milk or heavy cream (optional)
- Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper or foil (if you like) and spread out the chopped broccoli, shallots and bell pepper, along with the peeled garlic. Drizzle with 3 tablespoons of olive oil, and sprinkle with salt, crushed red pepper, black pepper, cumin and paprika. Roast in your oven for 25-30 minutes, until slightly charred.
- Place the roasted vegetables in a food processor, working in batches if needed, and puree until smooth, adding about a cup of broth if needed. Place the soup in a large pot, add an additional 3 cups of broth and heat over medium-high heat. Taste, adjust seasonings as needed, and stir in a tablespoon or two of milk or cream, if desired. Serve warm.