Winter Stew

The first real snow of the season fell last night. The wind has picked up and the first true blush of cold is in the air. A perfect day for this recipe…

  • 1 small onion chopped
  • 2tsp Olive Oil
  • 8 cloves of garlic, minced
  • 3 lbs of seasonal long storage root veggies (carrots, turnips, parsnips, rutabagas. celeriac, sunchokes)
  • 6 cups of vegetable stock
  • 3/4 cup of half-n-half


  • Saute onions in oil.
  • Add chopped roots and garlic; sauté for ten minutes.
  • Add vegetable stock and bring to simmer.
  • Simmer until veggies are tender (approx. 30 min).
  • Cool soup to lukewarm, then purée (I use an immersion blender and leave it quite a bit chunky).
  • Wisk in half-n-half and return to simmer to heat before serving.
  • Salt and Pepper to taste.

I usually also throw in a half stick of butter because butter makes everything better.


Here’s where I’m at, personally, with this whole COVID thing.

This is endemic. I’ll have to learn how to live with it. Become resilient and adaptable. Find a new comfort level with uncertainty and risk. Do my best to keep on top of available mitigation. But, most of all, relax.

I’m not much of an SUV guy. I prefer a good, spacious, wagon. For that matter, I’m not much of a new car guy. We buy ten year old cars and pay cash.

That said, I saw a Land Rover Defender regularly parked by our place in New Orleans and fell more in love every time.