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3.27.2011

Easy enough

We moved last Tuesday. I’m going to repeat that, because it sounds so unlikely, so inadvisable, that I know you might not believe me. I hardly believe me. But we did. We moved. Brandon is starting a second business, and I’m trying to start a second book, so, you know, la la la, let’s move. We’ve had worse ideas, but I can’t think of them right now.

This is the last picture taken in our old kitchen. Our old kitchen, our old place, our old duplex, where we lived for almost five years, on a noisy street with the nocturnal neighbor who does outdoor home improvement projects by flashlight. I will miss that place, but only a little, and never at night.



I don’t know where this white table is going to live in our new place. Right now, it’s in the living room, looking out of sorts, trying to seem relevant by holding up a vase with a couple of wilting ranunculus. The saddest table in the world. But I love this new-to-us house, even the red carpet and wood paneling downstairs, sort of. I hope we stay here for a long time. The dishwasher is a model called the Quiet Partner. The Quiet Partner! YES.

The kitchen is hardly set up, and I feel like an alien in there, like I’m trying to find my way on a new planet, one with banana-colored formica and a mauve oven and stove. The only thing I’ve cooked so far is spaghetti with braised kale, and then I’ve been microwaving leftovers, which is easy enough, even if you come from outer space. But tomorrow I plan to unpack the blender, and maybe I’ll find the mesh strainer with it, and then I can make parsnip soup. That’s what I want for lunch this week. Parsnip soup, toast and sharp cheddar, and an orange.

This soup is adapted from a parsnip puree that my friend Matthew taught me to make. Matthew and I co-host the podcast Spilled Milk, and recently, when we did an episode on parsnips, he made this puree. We ate it on crostini, which was terrific, but it was so nice on its own that I really wanted to eat it just like that, from the serving bowl, with the serving spoon. Matthew mentioned that with a little thinning, the recipe also makes a good soup, so when I got home, I tried it. There’s barely anything to it: a bag of parsnips, some vegetable stock, a little butter, a little cream, a little salt, a little pass through the mesh strainer. But what you get is something that you, or at least I, can be very pleased with: a perfectly smooth soup in a shade some call Cosmic Latte(!!!), subtle but gutsy, with that sweet vegetal funk and enough fragrance to fill your whole head. The key, I think, is the vegetable stock. Matthew says that the natural sweetness of vegetable stock plays up the natural sweetness of parsnips, and I’m a believer.

Have a good lunch.


Parsnip Soup
Adapted from Spilled Milk and Matthew Amster-Burton

It doesn’t get simpler than this, so be sure you start with fresh, firm parsnips and decent-tasting vegetable stock. Homemade is nice, but honestly, I use Better Than Bouillon No Chicken Base, and the results are great.

3 to 3 ½ lb. parsnips
2 quarts vegetable stock
2 Tbsp. unsalted butter, diced
Water or additional stock, as needed
½ cup heavy cream
Salt, to taste

Peel the parsnips, trim and discard the ends, and cut into ½-inch pieces. Put in a large pot, and add the vegetable stock. Bring to a simmer, and cook, uncovered, until the parsnips can be easily pierced with a fork, about 20 to 25 minutes.

Set a fine-mesh strainer over another large pot. Working in batches, puree the parsnips and stock in a blender, tossing in a couple of pieces of butter with each batch. (And remember that hot liquids expand, so never fill the blender more than a third.) This amount of stock should yield a somewhat thick soup, and you will likely need to add a little additional water or stock as you blend, until the soup reaches your desired consistency. As you finish pureeing each batch, pour the soup through the strainer into the pot, stirring and scraping as needed with a rubber spatula to push the puree through the mesh.

When the soup is entirely pureed, stir in the cream. Rewarm gently over low heat. Taste for salt, and serve hot.

Yield: I can’t remember exactly, but I would guess 6 servings.

97 Comments:

Blogger Mandy said...

We have a quiet partner dishwasher! I love it! We just got it a few weeks ago! Hopefully you'll get all unpacked and organized quickly. Moving is probably everyone's least favorite thing to do but you will be all settled in soon! Good luck! :)

9:44 PM, March 27, 2011  
Blogger A Day That is Dessert said...

Love 'cosmic latte' !!!

9:56 PM, March 27, 2011  
Blogger Michelle Peters - Jones said...

Moving is probably the most stressful thing, ever! I know, coz I have just moved five times in the last fours years, and the last but one move was to a different country. We've finally got our own house, yayy!! But I do share your pain about the mauve oven :-) But before you know it, you'll have everything set up, and then you'll change it around again, and then of course, the kitchen will need to be renovated.... and so life goes on :-)

Love your blog!!

10:05 PM, March 27, 2011  
Blogger Jessica said...

my first comment on your blog..but I have been reading for a while. Dang, you are funny. You write in a way that must make all your readers just want to cozy up in your stories and be a part of what you are doing..right in the kitchen with you. My six year old requests spilled milk..the "guess the heirloom tomato name" got multiple requests from her. Thank you for making the world a funnier place!f

10:26 PM, March 27, 2011  
Anonymous Nooks and Cranberries said...

I wish I would have discovered the wonders of parsnips earlier in life. Until recently, they had just been a boring root among the rutabagas and other vegetables in stews. But when I first made a parsnip puree from Tyler Florence's "Dinner at My Place" recently, I was hooked! That recipe is an intense, cream-packed dish, however, so I'm happy to now have a lighter, springtime alternative!

Thanks for the recipe, and the best to you as you adjust to your new kitchen!

10:27 PM, March 27, 2011  
Blogger EllenQ said...

Moving is no fun but I love the reorganizing my life part. Good luck with it. I saw your magazine cover at the grocery store today! Congrats!

11:12 PM, March 27, 2011  
Blogger shutterbean said...

la la la. loved that part :) congrats on your new home! The beginning of soo many fun times to come.

11:16 PM, March 27, 2011  
Blogger Gemma said...

Hooray for the new house (red carpet, wood panelling and all!) and hooray for parsnips. A girl at work recently told me she hates them and I just couldn't understand it but then she also hates sourdough bread so she obviously can't be trusted! Gx

12:13 AM, March 28, 2011  
Blogger Sanda Vuckovic Pagaimo said...

Will have to give a try to the soup and all the best for a new home!!!

1:25 AM, March 28, 2011  
Blogger kiwibok said...

Moving is stressful..but I love the part where all your precious things get to find themselves new homes and somehow take on a new demeanour and freshness.
I'm reading your book at the moment - LOVING it! Made your banana chocolate and ginger loaf yesterday - DEVOURING it!
Wishing you much happiness in your new home xo

1:45 AM, March 28, 2011  
Blogger Ruth said...

You had me at 'parsnips' one of my favourite things to eat. Will definitly be cooking this little soup up sometime soon.

Good luck with all the moving. It's always worth the stress in the end!

1:48 AM, March 28, 2011  
Blogger Annika said...

Congratulations on the move!
I love your way with words! You even make parsnips sound good (not a fan)!

2:58 AM, March 28, 2011  
Anonymous My Little Expat Kitchen said...

Congratulations on your new home Molly! The table, as everything else, will find their place eventually. But who new there were mauve ovens and stoves? :)
Magda

3:06 AM, March 28, 2011  
Blogger charlotte said...

"parsnip soup, toast and sharp cheddar, and an orange"... i absolutely love this line - it's surely the perfect lunch.

and huge congratulations on being in your new home with your quiet partner :) it all sounds wonderful. x

3:26 AM, March 28, 2011  
OpenID lacaffettierarosa said...

Uh, moving... What a horrible thing. good luck with the new place. You know, it is never the right time for moving, anyway.
Can I have some of that soup for lunch as well?

3:27 AM, March 28, 2011  
Anonymous molly said...

Adrenalin's powerful fuel; I'm all for piling it on. And for pureed parsnips -- we had some very much like this two weeks back, but with a big hit of fresh nutmeg. Which of course would require finding the fresh nutmegs. And the grater.

Welcome to Mars, banana counters and all. It's bound to be lovely.

4:02 AM, March 28, 2011  
Anonymous A Plum By Any Other Name said...

That was a great podcast, the parsnip episode. I recently made a Meyer lemon parsnip puree that was pure heaven. And no removing of those woody parsnip cores necessary! LOVE parsnips.

Congrats on the new banana-colored formica. ;)

4:45 AM, March 28, 2011  
Blogger harriet.mcatee said...

Moving is so stressful - and I hate the foreign feeling you have in a new place. Parsnips are lovely - I roasted some recently. Thanks for the soup idea! I'm looking forward to trying it!

4:50 AM, March 28, 2011  
Anonymous Lisa said...

Oh, gosh, we had a la la la time a few years ago, the spring we became business partners, added a huge new element onto our business (800 pastured laying hens, sure!), bought our own farm, and got married. Made moving and having a baby seem like a walk in the park. I still shiver a bit when I think about it all, crammed so tight into those few months, even though all of it was so important in creating this life we love.

I've been wanting to try this parsnip soup since listening to the podcast episode. Parsnips are on the long list of difficult-to-grow vegetables I'm enamored with.

4:58 AM, March 28, 2011  
Blogger GirlSavorsLife said...

I love a house with character and quirks-- not cookie cutter. Little by little you'll make changes, giving it your own touch; it will cease to be a house and become your home and will thank you by weaving itself into your life tapestry. Enjoy!

Thanks for the soup recipe. I'm the only one who likes parsnips in my family, think I'll make it for my lunches.

5:06 AM, March 28, 2011  
Anonymous Belinda @zomppa said...

Congratulations on the move! Glad you made it =), and all the best in your new home. And it's a lovely table!

5:14 AM, March 28, 2011  
Anonymous Sasha (Global Table Adventure) said...

Congratulations on your move! I don't know how anyone who runs a blog manages it - we almost did this fall and if the inspections hadn't failed I would have lost my mind in the details. Anyway, the dishwasher sounds wonderful, as does the latte-colored soup.

As for neighbors doing late night construction - that's terrible. My neighbor just built their kids a structure that now sits 2 feet ABOVE our 8 foot tall privacy fence in the back (!!!), so they (mostly the kids) are constantly peering over at us. They have a giant home and we're on the other street with a teeny home. It's very strange.

5:58 AM, March 28, 2011  
Anonymous Molly said...

Congratulations on your move. We've definitely had that moment of "do we have a place for this chair in our new home, or is it just going to someday blend into the corner of the dining room?"

And thank you for the deliciously simple looking parsnip soup. To me, March seems like the cruelest month with its paltry supple of veggies. Thank goodness for the sweet parsnip that makes the transition from the harsh, but root-veggie-filled winter, into a glorious spring full of buds, asparagus and artichokes.

5:59 AM, March 28, 2011  
Blogger Kristina Strain said...

My condolences on the move! We're in the process of doing the same, after near-five years, though we can't boast leaving a neighbor with a penchant for nocturnal projects. Or banana-colored formica. Best wishes for a speedy kitchen-unpack!

6:43 AM, March 28, 2011  
Anonymous Rach said...

I made Matthew's parsnip puree for a dinner the other night, and it was spectacular. I don't have a food processor, so I mashed the parsnips by hand then pushed them through a mesh strainer. It was... difficult. But silken. And perfect.

As an aside, I ADORE Spilled Milk.

6:51 AM, March 28, 2011  
Blogger the polish chick said...

question - pureed soups often ask for a strainer but i never use one, i want all the yummy roughage to stay in the pot. is the straining part particularly essential in the parsnip puree?

7:15 AM, March 28, 2011  
Anonymous Sarah said...

It is cold and freezing rain-y in DC, so this soup sounds perfect for the not-quite-spring-yet weather. (Also good since we're not quite into spring veggies yet either, but there are always some stores of root vegetables to use up.)

I'm a first-time commenter but long-time reader, Molly, but the recent news about The Pantry (what an amazing project) made me feel like I need to be more vocal about my appreciation.

Best of luck with settling into the new place!

7:17 AM, March 28, 2011  
Blogger Michelle Stiles said...

Congrats on a new house. Moving is a pain no matter what season of life. ARG. Freshen up your belongings and life will be easier. Promise.
The soup sounds simple and lovely.

8:09 AM, March 28, 2011  
Anonymous SeattleDee said...

Nope, parsnip anything will never make my top ten list of great dishes, not even this soup. I'll never love parsnips, but I did love the post - cosmic latte, sweet vegetal funk, noisy nocturnal neighbor et al.

8:14 AM, March 28, 2011  
Anonymous Shelley (pink house) said...

Great, clever writing in this post! I recently tried to cook a simple breakfast in my son's home and totally understand the difficulty with navigating an unfamiliar kitchen. Impossible! I realize that our own familiar kitchens become almost like extensions of our arms and brains. We don't have to even think...

8:38 AM, March 28, 2011  
Blogger stacy said...

Molly -

As someone who has been renting apartments for years, and never feels quite "at home" in any particular one, I'm a huge supporter of moving on and up - despite the stress that comes along with it. Eventually this space will feel just right for you and Brandon, I'm sure of it.

Best of luck as you settle in!

8:39 AM, March 28, 2011  
Blogger Jo said...

Congrats on moving--my favorite part is setting up the kitchen! I look forward to some food pics with a yellow and mauve background. Out of curiosity--are you still walking distance to Delancey?

8:56 AM, March 28, 2011  
Anonymous Kate @ Savour Far said...

Whenever I move I try to unpack the kitchen first -- in some ways it's the easiest, because everything kitchen related belongs in the kitchen, instead of some random doodad, which could be in the bedroom, or the bathroom, or the dining room. And then of course, I can cook. And now I'm craving parsnip soup. I love parsnips, but rarely get away from the joys of roasting them in butter.

9:31 AM, March 28, 2011  
Blogger Beth said...

what colors in your new place — red, mauve, banana-color! making your way in the kitchen seems like the best way to make it feel like home. here's to hoping that familiar feeling settles in soon for you.

9:59 AM, March 28, 2011  
Blogger Denise | Chez Danisse said...

This soup looks simple and tasty, perfect for getting settled into a new home. Enjoy.

11:38 AM, March 28, 2011  
Blogger Miss Iona Lion said...

You are being such a trooper! Moving is a bit of a toughie sometimes. Im already planning my dream kitchen for when we move to our "forever house" in a few years time. Parsnip soup sounds great as well. Im squeezing in the last of the winter's veg too.

:)

12:17 PM, March 28, 2011  
Anonymous Stephanie R. said...

congratulations on your move! i dread the process but almost always love the end result, the chance to re-examine my surroundings and make the new become familiar, the old become novel again. cheers to a second business, a second book, and a new home!

p.s. my partner's mother just started reading your first book, and is completely in love with it. :)

12:43 PM, March 28, 2011  
Anonymous Barbara said...

I know you'll find the perfect spot for your table. Post a picture when it finds its home. Saw you on the cover of "Where Women Cook" and read the article. What a great article. I really must come to Seattle one day.

12:59 PM, March 28, 2011  
Anonymous Anonymous said...

This sounds wonderful and reminds me of the celery root soup I made recently. I was making Dorie Greenspan's celery root puree and couldn't bear to follow her directions and discard the milk and chicken stock that the celery root, potato, and onion were cooked in. So I pureed it all together and made the most wonderful soup I've had in a long time -- my family agreed!

1:13 PM, March 28, 2011  
Blogger Allison said...

Congrats on the new place!

2:06 PM, March 28, 2011  
Blogger Patrice said...

I send my heartfelt sympathies. Moving is one of the most traumatic occurrences. Making a favorite recipe will start the beginning of your "new" memories in this new home. Congratulations!

2:18 PM, March 28, 2011  
Blogger Stephanie said...

i love your spaghetti with braised kale! i'll definitely give this soup a try. good luck unpacking everything!

2:18 PM, March 28, 2011  
Blogger kener said...

Sitting down with a nice cup of hot tea to enjoy my favorite blogger and her post. Can hardly wait until your new book comes out!

2:28 PM, March 28, 2011  
Anonymous Ilke said...

Moving is always a big bag of mixed emotions for me as well. I hate the old house-I love the old house-I can't live in this house anymore-Oh how I am going to miss this spot on the wall!

But it is always a nice excitement in the new house. Have a great life in that house! :)

4:46 PM, March 28, 2011  
Blogger union street kitchen witch said...

We are still digging last season's parsnips out of the nearly thawed ground here in NS, and dreaming up ways to use them. I'll endeavour to make this soup amid our renovation chaos....I can already taste it!

5:57 PM, March 28, 2011  
Blogger Pei-Lin said...

I know, moving can be quite some work, with all packing and unpacking and cleaning and whatnot. My family just relocated late last year, and it took us close to three months to unpack things. Even till now, our house still looks rather messy. Haha!

Oh, yes! I'd listened to that episode of Spilled Milk on parsnips. Very smart of Matthew to do so, huh. I'd like to try cooking with parsnips someday. It isn't a common vegetable here, and pricier over here, I believe.

6:53 PM, March 28, 2011  
Blogger Amanda said...

Oh, yes....a warm parsnip soup to banish the last whisps of winter from the corners of our yard and our minds. Sounds just about right!

7:16 PM, March 28, 2011  
Blogger Nicole said...

a house is certainly not a home until some delicious soup is made in the kitchen!! congratulations, Molly.

7:50 PM, March 28, 2011  
Anonymous Lori said...

Congratulations on the move, Molly, and good luck settling in! (-:

Also, in case you haven't heard about it, I wanted to pass along info re. the semi-nation-wide "Bakesale for Japan" happening next Saturday, April 2 -- I thought you and your readers might be interested (and there's a Seattle location on the list)! (-:

http://bakesaleforjapan.com/

8:36 PM, March 28, 2011  
Blogger Gina said...

I'm impressed. Moving is serious work, and it always seems to coincide with other huge life events: new job, new business, etc...Once the dust settles it will be lovely. And I want parsnip soup for lunch also.

xoxo,
Gina

2:24 AM, March 29, 2011  
Anonymous Anonymous said...

speaking of lucinato kale, I love to saute it with olive oil, garlic, and finish off with hot pepper flakes and lemon juice -- heaven.

5:53 AM, March 29, 2011  
Anonymous Benjamin @ rent apartment barcelona said...

And a nice lunch I had indeed Molly... Big fan of Parsnips now, wish you luck with the furhter settling! Cheers

6:56 AM, March 29, 2011  
Blogger linda said...

a new home…
a new book…
a new business..
best wishes on all fronts!
cannot wait to try this soup!

8:18 AM, March 29, 2011  
Blogger caroline said...

Moves always have knack for happening at the busiest times. We bought a house earlier this month and it's been a lot to juggle on top of work, my two graduate classes, and planning a wedding shower.

If you need another quick pureed vegetable soup, I highly recommend the Broccoli and Edamame soup from the latest issue of Vegetarian Times. It's delicious and has been extremely useful in helping us get through these cold, hectic weeks.

10:08 AM, March 29, 2011  
Anonymous Miriam said...

I love parsnip! Thanks for this unbelievable easy recipe. Lets see, maybe a can try it next weekend.

10:23 AM, March 29, 2011  
Anonymous Jen said...

I have been loading up on podcasts to listen to while I drive and Spilled Milk is on my playlist. Thanks to you and Matthew for making me laugh out loud while I'm driving. Other drivers must think I'm a weirdo--laughing alone in my car--but it makes the time pass for my commutes and I'm appreciative of that.

10:42 AM, March 29, 2011  
Blogger Kit Yoon said...

Welcome home, Molly! When we were stuck in the middle of the Pacific, waiting for all of our life's possesion to arrive, only to send it right back to where it orginated...well...the only I missed was our big red Le Creuset Pot. Yup. Nothing else. That pot made me weep many a times... Now we are reunited, and it feels like I am home. That, and your book. They complete me!

12:00 PM, March 29, 2011  
OpenID coconutandquinoa said...

I just packed up my kitchen too! What do you do when you can't cook, it's very strange to me, the kitchen is central to all that I do!
Thank you for your amazing talent!
Good luck in the new kitchen.

12:23 PM, March 29, 2011  
Blogger Amanda said...

Congratulations again! The thought of your posh new dishwasher has me balefully kicking the one that's been in this apartment for what looks to be 30 odd years.

12:57 PM, March 29, 2011  
Anonymous Laura. said...

perfect. thanks for being so inspiring, from the big stuff like Creativity and Vocation to the little stuff, like parsnip puree.

1:57 PM, March 29, 2011  
Anonymous Nurit said...

So, you got a red carpet... ;-)
Congrats on the new place!

2:11 PM, March 29, 2011  
Blogger Anna B said...

Love this blog, I've just started one too but love how personal this is...Have a look http://getinmygob.blogspot.com/

3:51 PM, March 29, 2011  
Anonymous Katie said...

Congratulations on your new home and best of luck settling in! Exciting!

I'm embarassed to be the naysayer in the comments section, but I can't contain my curiousity (or, maybe it's my skepticism?) about Better Than Bouillon and its key role in this soup. But, then again, I've never tried it. Good stuff?? I would think the cream and butter help carry the flavor...

4:24 PM, March 29, 2011  
Anonymous Kimby said...

Good food (and good food ideas) are the fastest way to make a new house feel like HOME. You're well on your way to being acclimated!

8:05 PM, March 29, 2011  
Blogger Sense of Home said...

Did you say new book? Yay!

-Brenda

5:55 AM, March 30, 2011  
Blogger German said...

My parsnips curry soup recipe:
2tbsp olive oil. 1 chopped onion. 2tsp ground cumin. 1tsp mild karma curry powder. 750g parsnips, peeled and chopped. 600ml vegetable stock. 3 royal gala apples. 170 ml single cream.
Heat the oil, add the onion for 5 min, add cumin and curry for 1 min. Stir in the parsnips, pour over the stock and 350ml boling water, bring to the boil and let simmer for 12 min. Remove from the heat and grate the apples, whizz until smooth. Add the cream and serve with bread

Just serve with a sprinkle of sugar on the top, grill for 3 minutes and you´ll have a fantastic breakfast

http://kitchenvoyage.blogspot.com/ Download Spring British Food Calendar

6:04 AM, March 30, 2011  
Anonymous amanda@seegirlcook said...

yum, this sounds delicious!

hope you're able to get settled in quickly...especially into your kitchen.:)

7:16 AM, March 30, 2011  
Blogger Shannon Marie said...

Parsnips are definitely my favorite root veg. This soup sounds hearty and comforting. And super easy. One of my favorite flavor combos is parsnips and chestnuts. It's truly a delicious, woodsy, earthy taste sensation. Yum!

9:50 AM, March 30, 2011  
Blogger Rocky Mountain Woman said...

Moving is hell...

Parsnip soup would help though!

3:12 PM, March 30, 2011  
Blogger namastenancy said...

As others have said, moving is indeed hell but I'll bet you won't miss your inconsiderate neighbor. Good luck on your new place - may it bring you much joy!

8:23 PM, March 30, 2011  
Blogger tori said...

Moving is grim. Parsnip soup on the other hand, that is just a delightful idea. Last time we moved it was across the world. It was ten days before I could contemplate anything beyond a glass of wine and some cherry tomatoes for dinner.

6:21 AM, March 31, 2011  
Blogger Ken Albala said...

I bet if you polled people about the first dish they made in a new place, it would almost always be spaghetti .Not just because easy, but satisfying and makes you think - this is home. It's like marking the boundaries with pee. I hope you did that too?

6:46 AM, March 31, 2011  
Anonymous Ashley said...

This soup sounds great! It is a rainy NYC day here, and this recipe may just make me ok with that!

7:08 AM, March 31, 2011  
Blogger Cristin said...

I'm wondering if the blending could be done with an immersion blender instead? My, how I dislike putting soups in the blender, but I will if I must.
Your year sounds like my last year, in which my boyfriend sold a business, we sold our house, bought another one, moved, got married, then I opened a business. Might as well get it all over with at once, right?

10:38 PM, March 31, 2011  
Anonymous Mister Truffle said...

It does take a while to get settled into a new kitchen doesn't it. When we moved into our flat - which I now adore - it took a week just to find the dishwasher! Luckily the cooker was easier to find, but there were a few days of microwaving before we got settled. Good luck! H :)

5:00 AM, April 01, 2011  
Anonymous S said...

Hopefully you are mostly unpacked by now. My husband and I are so excited for our date night at your restaurant tonight. We've been wanting to try it for months. He is an Italian New Yorker...suffice it to say we have high expectations for this pizza of yours. But I'm confident that we will leave with fully bellies and happy hearts. Happy Friday!

10:26 AM, April 01, 2011  
Anonymous Hector Feliciano said...

moving is the worst!!! i have to move often and i totally hate it. It is very stressful and your life feels very unorganized and out of control so i am right there with you. However, i like how you make the best of it by finding the humor in it. I love to read your stories! What is your new book about if you do not mind me asking?

6:31 PM, April 01, 2011  
Blogger EmeraldCityLady said...

Molly, a move is always a wonderful time to sort through things - as the old saying goes, everything old, becomes new again as it finds it special place in your new surroundings. I saw the parsnip recipe and made it this evening and it is to DIE for! I also added some crimini mushrooms that I had - using the Better Than Boullion makes all of the difference.

Looking forward to seeing you in the near future at the restaurant!

7:09 PM, April 01, 2011  
Anonymous Monique said...

I hop you are enjoying your new place.
I like the simplicity of the soup recipe. I often make purees out of whatever veggies I get at the farmers market. So nourishing....

2:50 PM, April 02, 2011  
Blogger Mindy Anders said...

I love your blog, Molly. I am having my own little Mindy-Molly experience, cooking your recipes :) Just made whole wheat chocolate chip cookies for the fifth or sixth time tonight - addictive. And thanks to you my husband says, "We're having brussells sprouts? I love brussells sprouts!" Also thanks for the advice about knives you gave me awhile back. I'm waiting for my next birthday to get a really nice knife.

I love that about Cosmic Latte. So cool. Enjoy your new home.

9:08 PM, April 02, 2011  
Blogger Maureen said...

My dh mumbled a great deal about the price of our Bosch dishwasher, tho it was the model he wanted. But a year or so later he still remarks on how quiet it is. I'm the only one who can even here the chirp when it's finished! And yes the dishes are clean, clean, clean.

I will consider this soup tho parsnips aren't around to much in my local grocers.

4:06 PM, April 03, 2011  
Blogger sharyncarlson said...

We just made your parsnip soup tonight and it's absolutely heavenly. I'm in love with this soup. After adding a little more liquid during the blending process, for us this came out to about 9 cups. Thanks for the lovely recipe.

4:54 PM, April 03, 2011  
Blogger Eva / Sycamore Street Press said...

Yum. Sounds delicious. And oh - I made the same mistake last fall. We own our own business and we decided to renovate and move into a new space even though we were also due to have a baby. She ended up coming 9 days late, which gave us just enough time to finish up enough of the renovations to move in. Fast forward 5 months, and we still have a lot of organizing, decorating, and finishing of reno projects, but I think it was worth it. I think. :)

8:58 PM, April 03, 2011  
Blogger lola said...

This is a beautiful piece of writing.

5:52 AM, April 04, 2011  
Anonymous Elizabeth Wheeler said...

You are utterly the luckiest girl in the world to have a dishwasher ... I would settle for the most noisy model available to man at the minute.
Looking forward to more kitchen stories!

2:14 PM, April 04, 2011  
Anonymous The Manly Housewife said...

What a great blog. Moving is never fun but usually exciting. I have never had parsnips but this sounds perfect for a spring day. Thank you.

3:20 PM, April 04, 2011  
Anonymous MK said...

Congratulations on your move! This recipe for parsnips sounds simple but delish. I've seen bags of parsnips in Trader Joe's, but I never know what to do with them, but I will def try this way of making them. Good luck unpacking!

3:48 PM, April 04, 2011  
Blogger Melissa said...

I must say you always point me in the right direction for some great recipes, some favorites include the chickpea tomato soup (which I have made so many times now that I can make it without referencing your site and bought an immersion blender), the braised kale with chickpeas (you were right its amazing with a roast chicken), your oatmeal chocolate chip cookies, and most recently Braised Kale and Spaghetti. Thank you for introducing me to kale, I love it and can't eat enough it.

11:55 AM, April 07, 2011  
Anonymous Anonymous said...

Love this recipe! Not sure if this will be helpful to anyone, but I gave this to my 9 month old twins prior to adding salt. They loved it! One of them is extremely picky, so this will definitely be a keeper. And my husband and I love it with salt.

9:10 AM, April 12, 2011  
Anonymous Daca said...

I like this recipe. I love soups, and I must try to prepare this one. Thanks. Great post buy the way.

4:33 AM, April 16, 2011  
Blogger WannabeMommy said...

I'm sad to say I don't even know if I like parsnips, because they are one of those scary vegetables I've always avoided (shame on me, right?) But if this soup is anywhere near as good as your green garlic and spinach soup (which I am making right now all the time and LOVING) then I should (and will) give it a try.

3:11 PM, April 18, 2011  
Blogger California Laurel said...

Sounds great! I made a roasted parsnip and carrot soup for Thanksgiving and everybody loved it. I will have to try this one. I also love your Pantry idea. I have been tossing around a swap market idea with all hand made, home made items, including foodstuffs, for people in our area. Your blog is very inspirational and I have enjoyed following it.

11:56 AM, April 22, 2011  
Anonymous votedwithourforks said...

Thanks for the parsnip soup recipe. I used it on a crusty old parsnip that had been dug up to make way for my saffron bulbs. The parsnip soup was just magic - unbelieveably sweet.Who'd a thought it! Thanks

3:54 PM, April 23, 2011  
Blogger Amanda said...

When the plate is overflowing, why not add one more piece of roast? Congrats on the move and good luck settling in. Finally tried the soup tonight. Husband and 4-year-old son were visiting the in-laws and I worked late into the evening. In just 30 minutes I had a steaming bowl of creamy parsnip-y goodness. Just the ticket! This will certainly become a go-to comfort food for me!

7:24 PM, May 23, 2011  
Anonymous Bohemia Jewellery said...

Moving is such a bore, it's true, but hopefully you'll see its rewards fairly soon. We moved recently and I told my husband 'this is the last time!' but thankfully you forget when things settle down! Love your blog - I'm going to try the soup tonight - it sounds amazing!

9:43 AM, June 11, 2011  
Blogger Saltlady said...

I love your site- wonderful recipes and fresh ideas! I will look forward
to following your blog! I love to cook, too- I'm always trying something new!

11:18 AM, June 11, 2011  
Anonymous Marie said...

I love parsnips, and this soup is simple to make and delicious!

8:13 AM, May 08, 2013  

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