Back in the straddle
We started rehearsing last night for the student show. I haven't been in the air in two weeks, and the last time I tried I was so woozily sick I nearly fell off the lyra. Now, all my muscles feel like jello, all my calluses have peeled away. Late Thursday night I was crippled by cramps in both ankles, and the agony of hobbling around my bedroom still echoes in every tendon. After an hour or so of class I was kicking up helplessly into the air, unable to execute a simple pullover. At some point I confess to wondering just how many humbling experiences are too many. But then, somehow, 90 minutes later, there's a 90 second sequence to show for it: straddle up to sit on the bar to beat to pike to knees to the top bar to an inversion I can't remember the name of to ...
I was telling someone the other day that a circus-themed self-help book practically writes itself but tbh, what kept me going last night was nothing discipline specific, just tried-and-true platitudes about success being 90 percent perspiration. Maybe after those 90 minutes my grip will have come back incrementally, and the Christmas cookie spare tire will deflate by a centimeter or two. Or it could take 180 minutes, or more.
Alas I won't know next week because I won't be there -- I'm going back to Puerto Rico on Thursday for phase two of a project I'm working on with two other reporters. Our project page and the first small blog post we wrote as part of the terms of our grant are here, if you're curious.
Meanwhile, in soup news, I foolishly thought no one would come out for the first night of this year's Soup & Bread, it being the day after New Year's Day. I was wrong. It turns out that showing up is important to soup people as well, and for that I'm grateful. We had a packed house on January 2, and raised more than $800 in donations. We also, unfortunately, ran out of food within about an hour. Here's a recipe so you can make some soup of your own if you missed out.
Smoked Turkey Rice Soup
From Cinnamon Cooper
If you get the urge to ever smoke a turkey, you will not be disappointed. However, since that is a lot to ask in a soup recipe, this is still possible to make. 2 quarts of chicken or veggie stock 2 smoked turkey drumsticks (if you can’t find smoked drumsticks, you can use a turkey breast, it will lack a smoky flavor, but will still be delicious) 1 medium yellow onion, chopped 2 carrots, chopped 2 stalks celery, chopped 2-3 tablespoons olive oil (or butter, or animal fat) 1 bay leaf 2 teaspoons Old Bay Seasoning (or spice/herb blend of your choice) 2 cups (or more) of cooked rice Place the stock in a stockpot over medium heat. Add the turkey legs. If needed, add water to cover. Let this come to a boil and then reduce heat to a simmer. Uncover and simmer for 2 hours. Remove the turkey legs. Discard the skin, or chop finely. (Some people dislike the texture, but the skin will have a LOT of flavor. Chopping into small pieces will help with the texture.) Remove the meat from the bone, discarding all cartilage and tendon. Chop into bite-sized pieces and return the meat and skin (if desired) to the stockpot. Add the onion, celery, and carrot to a skillet with the olive oil and a pinch of salt and sauté until soft, but not brown. Add to the stockpot when cooked. You may want to do this in batches so you don’t steam the veggies. Add the bay leaf and Old Bay seasoning. Cover, and cook for 15-20 minutes. Add the rice, and cook for 5 minutes. Taste and add salt and pepper as desired. Serve with a hunk of bread, or a grilled cheese sandwich.
Last: I'll be making an appearance in Bridgeport, with potato-leek soup, on Monday, January 14 for a SOUPER Bowl Community Soup Night to benefit Planned Parenthood at CoProsperity Sphere, 3219 S. Morgan. It's from 6-9 pm and the $15 admission gets you soup from an overwhelming 30+ cooks. There will be beer.