Today is one of those days where words seem to fail. Sentences and ideas come together, but nothing feels right. I’m saying something, but I’m not really saying anything. I’m dabbling in themes that seem important, but they aren’t authentic. I’m not feeling provocative, compelling, or wise. More exhaustion, frustration, acceptance, relief.
I stop fighting the resistance and set aside the notebook. I rest my head back on the couch we bought second-hand a few weeks ago, laughing to myself when I remember how we almost broke my finger in the doorframe trying to move it into the apartment. Shaun is in the kitchen, I can hear him hammering planks of plywood for shelves in the pantry. Pickin’ on Coldplay plays on the desktop computer on the tall table and Sadie is asleep by my feet. The wind and the sun come through the screens and effortlessly toss shadows of the maple tree across the hardwood.
Take off your battle fatigues for a second, Kelsey, let go of trying to write something big, inspiring, creative. This is all I have to offer today: say I love you more. That’s it. Pretty simple. Say it more. Say it right now, not later. It’s the only moment that counts. I’m not the first to impress upon it and I won’t be the last. Don’t assume people know how much they mean to you. Make an effort to tell them as much and as often as you can. In an instant, you may wish it were the only thing you ever did in this world, and all the other words that failed will not matter. Who will you say I love you to, today?
What better way to say I love you than with a bowl of soup. It definitely makes the Billboard top-forty. And my take on this Alice Waters’ treasure, well I have to say (and Shaun agrees), this may be the best Happyolks recipe to date. Sweet red, yellow, and orange peppers are still coming in our local CSA box, but you could always use the more traditional looking organic bell peppers from the store too. Greens are off limits, not sweet enough.
Sweet Pepper Soup
- 1 pound of sweet peppers, seeds and veins removed
- 1 small hot red pepper (optional)
- 1 onion, chopped
- 3 tbsb olive oil, for sauteing
- 3 tbsp fresh thyme
- 3 cloves garlic, minced
- 7 cups low sodium vegetable broth
- 1/3 cup brown rice
- 1 tsp apple cider vinegar
- 1/4 cup chives, minced
- salt and pepper to taste