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Random Thoughts Soups

We Can Do This

March 29, 2020

Yesterday, as I was trying to email myself this silly photo for this blog post, Gmail kindly told me I was out of luck because I had used my entire15 gigs of storage. It probably had something to do with those 38,000 emails in my account, dating all the way back to 2008. So, I started culling.

I found a lot of emails about PTA stuff, many I’d written to teachers checking on my kids’ progress, one from a friend’s daughter – a foreign exchange student in Spain, and one from my friend Linda, thanking me for a letter she said was one of the most wonderful she’d ever gotten. I don’t recall the details, but suffice it to say I was probably thanking her for being there for me because 2008 was no piece of cake.

I’d filed for divorce, but was still living with my husband and kids. Two weeks later, I lost my job in a mass layoff, during the worst recession we’d ever experienced. When I look back now, I see the flurry of emails I wrote to make connections, apply for jobs, do voiceover work, teach voiceover classes, and make money any way I could because I had two kids to feed and bills to pay.

It honestly was good to read because it makes having to stay home alone now feel like a piece of cake. If I could get through all that, then surely, whatever this brings, I’ll get through this too. I just have to avoid scaring myself to death after reading messages from well meaning friends, that leave me worried about every cough, ache or pain. Then a friend told me about this meme, “Rona, is that you?”

It just made me laugh and laugh.

If you don’t laugh, or literally walk away, you go pretty insane. I’ve spent the last two weeks working from home during the day, writing as fast as my fat, little fingers can fly. At night -I’ve been vegging on the couch, watching every episode of “Anne with an E” — a lovely period TV show, while pondering what should be included in my obituary. After five minutes of news the lyrics, “Hello darkness my old friend,” start playing in my head.

A man who walks in my neighborhood said, “It feels like the end of the world.”

It did feel that way for a while, but my new perspective is that this too, shall pass and we’ll all be better, smarter, more prepared, hopefully healthier, and maybe more loving because of it. Hopefully we’ll realize how important our family and friends are, even the ones who drive us nuts.

All we can do is be smart, follow the guidelines, wash our hands, not touch our faces, wipe down our doorknobs, keys, purses, and anything we bring into our homes because that stinking “Rona” can apparently stick around days longer than any of us knew. And shop quickly, wiping down everything you buy with disinfecting cleaner — even your plastic bags.

I have a lot of wiping to do because I just bought a bunch of stuff I’d normally never buy like: smoked salmon, cream cheese, applesauce, ketchup and yellow mustard. Corona stress must have worked it’s way into my buying arm.

I’m doing my best to fight it by drinking wine, calling people, making good food, going for long walks, petting my dog, and feeling as good as I can. Yesterday, I made Potato Leek Soup, cut and colored my hair, showered and even put on make up.

Next, while cleaning and organizing, I’ll memorize the words to , “Stay the F_ck at Home,” a hilarious song, which I heartily recommend you hear. It was sent to me by my friend Dawn’s partner Rob. His forte is making you laugh in trying times. If you have kids, there is a funny G-Rated version of the above mentioned song, called, Stay the Heck at Home. I recommend them both!

Rob also sent a text that said, “For the first time in history, we can save mankind by lying in front of our TV’s and doing absolutely nothing. LET’S NOT SCREW IT UP!

Most of us have probably been through equally tough times, we can do this! We’re still standing. Stay strong!

Potato Leek Soup – greener because I use most of the leek- but really good!

Yummy Potato Leek Soup!

Yields1 Serving

 1 large leek
 2 large baking potatoes
 2 tbsp butter
 1 tbsp olive oil
 6 cups vegetable broth
 ½ cup whipping cream
 ½ tsp fresh ground pepper
 Salt to taste

1

Rinse the leek, trim off the top, and cut the roots off the bottom. (Some recipes say to use only the very light green or white parts of the leek, but I hate to waste it so I use it all - which is why my soup looks a bit green). Then cut the leek in half lengthwise, so each outer layer can be penetrated by water. Soak the leek for about 10 minutes and be sure to rinse out all the dirt between layers thoroughly. Then chop it into 1/2 inch slices.

2

Peel the potatoes and chop them into 1 inch cubes, then set them aside. (You can put them in water so they don't discolor, if you want.)

3

Place the butter and olive oil in a large, pot over medium heat. Add the leeks and stir until wilted - about 7 to 10 minutes. Then drain the potatoes, and add them and the broth to the pot.

4

Let the potatoes cook until they are very soft. Then, with a stick blender, blend the mixture until it's creamy. You can put it through a strainer if you want, but I like the occasional little piece of potato. Add the 1/2 cup of whipping cream and return to stove to heat it through.

5

Serve hot and garnish with some hot crumbled bacon, or sour cream, or crispy fried onions, or whatever you like.

Ingredients

 1 large leek
 2 large baking potatoes
 2 tbsp butter
 1 tbsp olive oil
 6 cups vegetable broth
 ½ cup whipping cream
 ½ tsp fresh ground pepper
 Salt to taste

Directions

1

Rinse the leek, trim off the top, and cut the roots off the bottom. (Some recipes say to use only the very light green or white parts of the leek, but I hate to waste it so I use it all - which is why my soup looks a bit green). Then cut the leek in half lengthwise, so each outer layer can be penetrated by water. Soak the leek for about 10 minutes and be sure to rinse out all the dirt between layers thoroughly. Then chop it into 1/2 inch slices.

2

Peel the potatoes and chop them into 1 inch cubes, then set them aside. (You can put them in water so they don't discolor, if you want.)

3

Place the butter and olive oil in a large, pot over medium heat. Add the leeks and stir until wilted - about 7 to 10 minutes. Then drain the potatoes, and add them and the broth to the pot.

4

Let the potatoes cook until they are very soft. Then, with a stick blender, blend the mixture until it's creamy. You can put it through a strainer if you want, but I like the occasional little piece of potato. Add the 1/2 cup of whipping cream and return to stove to heat it through.

5

Serve hot and garnish with some hot crumbled bacon, or sour cream, or crispy fried onions, or whatever you like.

Potato Leek Soup
  • Reply
    Terri
    March 29, 2020 at 6:27 pm

    Fran, Priscilla and I laughed hysterically! Thanks for the phone conversation today and thanks for the laughs! Air Hugs! Terri

    • Reply
      Fran Tunno
      March 29, 2020 at 9:25 pm

      So glad you enjoyed it! Thanks so much, it was wonderful catching up. I owe you two a dinner when we finally come up for air. xoxoxox

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