glad tidings and best wishes on your new life together. love, laci (who's running a month behind...)
in the midst, indeed. this literary nugget is a receptacle for the thoughts, observations, and general oddity that i encounter each day. enter at your own risk...
we saw the quirkiest band play last night at the brick. seriously, it's the oddest show i've ever been to. it was fabulous. and really fun.the war in iraq is the biggest evil on the planet earth right now, closely followed by reality tv.benjamin zephaniah, dub poet, bulb#5



and there's bullets on the highway
until i was in the fifth grade, we lived on the nipper place - a section of land where we farmed alfalfa, burned our trash, rode our bikes down a long dirt road, and chased skunks out from under our porch. the nipper place was eighteen miles from town.

The Comforts of SoupI am reminded of the energizing chill in that corner of the country, the smell of the air outside after a night of hard rain and the red scarf that helped to keep me warm. Soft and thick, it was one of my favorite items of clothing. It now sits neatly folded near the bottom of a dresser drawer, mostly untouched.
When friends in New England speak of the biting cold, I sympathize. They grumble about the low temperatures and slick pavements; I worry about their health and safety. But I envy them as well. When they describe the icy weather, I think of the small, cozy kitchens to which they will eventually return.
I imagine the steam rising from the bowls of soup they will undoubtedly enjoy: hearty chowders prepared with russet potatoes, chopped clams and heavy cream, spicy gumbos simmered with chunks of seafood, meat and vegetables. I get nostalgic for places I am not.
On cold days in the Bay Area, when close friends and neighbors complain about falling temperatures and increasingly wet roads, I smile surreptitiously. Deep down, I welcome the wild weather. Finally, there is an excuse to make soup. Craving things like split pea and barley, I eagerly dig into recipes collected from books and magazines.
One rainy afternoon, I consider making a pea and ham soup by Australian food writer Donna Hay or a squash, parma ham hock, sage, onion and barley broth from British chef Jamie Oliver. In the end, I settle on hamburger barley soup, made from a recipe given to me years ago by an older sister. It promises to be easy and satisfying, tasty and comforting.
First, I brown the beef. Ground turkey could substitute well, too; I make a mental note for the future. Using a pot instead of a frying pan helps to facilitate cleanup. Into that large pot, I add chopped tomatoes, tomato juice, water, vegetables, seasonings and barley, saving the carrots and potatoes for later. When things come to a boil, the heat gets turned down.
As the soup simmers, I work on other things. I write. I wander through the house, tidying up the living room and the bedroom. I flip on the radio. I surf the Internet.
Roughly 45 minutes later, back in the kitchen, now warm and fragrant, the colors in the pot are impressive: deep reds, dark and light greens, sprinkles of black. Carrots and potatoes go in next, giving the dish additional colors and textures.
While the ingredients continue to cook, I grab my keys, my coat and my red scarf, and head for the front door. I go for a walk around the neighborhood. The chill in the air outside keeps me alert. Life is good, I tell myself, wiping a raindrop from my forehead. And when I return home, there will be soup.
you can find the original article, as well as recipes mentioned above on the NPR website