I can’t stand talking and listening to other people talk about the weather. It’s a total pet peeve of mine. When I lived in Chicago, people moaned and groaned all winter long about how they couldn’t go outside, that the temperatures were below zero, that they had to shovel out their car, etc. etc. etc. And then of course as soon as the summer would come, the bitching would start again. This time it was how they couldn’t go outside, that the temperatures were above 100 degrees, that there were too many tourists everywhere, etc. etc. etc. I used to ask people why they moved to Chicago and why they didn’t move elsewhere if it was so bad?!

Chicago is the best city in the US people! That’s why we crazies move there! Go visit! Cold temps build thick skin and it never hurts to have a little hair on your chest, eh? Plus it makes living anywhere else after real easy! I don’t own a down coat anymore, I wear gloves only when riding my Buddy scooter, I wear my Uggs maybe 20 times a year as opposed to everyday for seven months, I walk the beach and enjoy the sunset weekly, I’m tan year round (the important stuff), and I threw all my ice scrapers and shovels away! I mean, I’m growing strawberries in my Topsy Turvy’s right now! In January! Hummingbirds too! Can you believe it?

I’ve got five so far! But it’s a start!

My new feeder, a glass disco ball.

Okay, I do miss the restaurants, my students (especially you Bob C.), the culture, the people, the El, Lake Michigan, rooftop parties, my season pass to Steppenwolf Theatre and seeing the Cubs, just to name a few! Oh! And my friends! Oddly enough, I didn’t mind the weather since I moved from Rhode Island and totally knew what I was getting into! I actually READ those guide books telling me all about Chicago. But I don’t miss people talking about the weather! Here, on the Central Coast, everyday is a nice day! Unless you have a bad cold like me! So here’s a little soup recipe I threw together yesterday afternoon. It has a ton of flavor and is vegetarian and loaded with nutrients!

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Curry Lentil and Kale Soup- one lobster pot worth of soup, plenty to freeze!

Ingredients:

-1 lb bag of red split lentils (I used Trader Joe’s)

-1 bunch Tuscan kale

-1 and 1/2 cup white mushrooms, chopped

-6 carrot sticks, chopped

-6 celery sticks, chopped

-1 red pepper, sliced thin

-1 red onion, chopped finely

-1 large tomato, chopped finely

-4 cups vegetable broth

-1/8 tsp ground cloves

-6 cloves garlic, mashed and then chopped

-1 tsp each of cinnamon and curry powder

-water (depends on size of pot)

-salt and pepper

Directions:

1. Chop up all the vegetables and place in a large pot. I used a huge lobster pot. For the kale, take off the stems and then chop it up finely.

2. Place the lentils and the spices into the pot and add the broth.

3. Then fill the pot with water until it’s about 5 inches from the top. This will give you plenty of broth so you can freeze and save for later!

4. Cover the pot and bring to a boil. Then, put it on the lowest setting for about 30-40 minutes or until the lentils and carrots are tender. Enjoy! And get well!

Who needs to add chicken when you’ve got all this?

I’m going to make some tea, read and sit outside for a little while, hoping the Vitamin D will help cure me of this sinus thing! I’m currently reading Unaccustomed Earth by Jhumpa Lahiri who also wrote The Namesake and The Lowlands, my Gurrrrls Book Club’s selection for February. Yes, I came up with a name! So my current read is a book of short stories, which I LOVE! I took a bunch of short stories classes in college and am partial to Raymond Carver, Elizabeth Perkins and John Cheever. Our March selection is The Goldfinch by Donna Tartt, who writes like one stellar novel a decade, while April’s is The Husband’s Secret by Liane Moriarty. Have you read either? Let me know your thoughts! I’m headed to teach yoga at Yoga Centre’s NEW space in SLO… you come!