Quote
I’ve met God across his long walnut desk with his diplomas hanging on the wall behind him, and God asks me, “Why?” Why did I cause so much pain? Didn’t I realize that each of us is a sacred, unique snowflake of special unique specialness? Can’t I see how we’re all manifestations of love? I look at God behind his desk, taking notes on a pad, but God’s got this all wrong. We are not special. We are not crap or trash, either. We just are. We just are, and what happens just happens. And God says, “No, that’s not right.” Yeah. Well. Whatever. You can’t teach God anything.
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RECIPE FOR LIFE SOUP
For the broth:
- 1 spanish onion, minced
- 6 – 8 cloves of garlic, minced
- 2 italian sweet peppers, chopped
- 2 qts chicken stock
- kosher salt & pepper
- oregano
- 1 pt grape tomatoes, halved
- 1 bag frozen sweet corn
- olive oil
For the chicken/tofu:
- 1lb boneless chicken breast or tofu
- fine flour for dusting
- salt, pepper, smoked paprika*
For the garnish:
- lime wedges
- sliced avocado
- sliced scallions
- chopped cilantro
- srichacha sauce
RICE or SOUP PASTA
To make:
In a heavy sauce pan, heat olive oil and add peppers, onions, and garlic. season with salt and pepper, sautee til onions are golden. add chicken stock and bring to a boil. lower the heat and season with oregano, more salt and pepper, let simmer for 20 min or so.
Dust chicken with flour and spices. heat cooking oil in a non-stick pan until very hot, add chicken and sear for 2 min per side. Don’t worry that it isn’t cooked all the way through, it will cook more in the soup. Slice chicken.
Add corn and tomatoes to soup. Cook for 7 minutes and add chicken. Simmer it all for another 3 – 5 min.
Serve over the rice or small pasta, and add garnishes LAST to each bowl.
We made this soup up after having something inspiring at a little restaurant in New York. The fun of it is how it’s evolved over the years… a little spicier, or with more garnish.
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