Long before any of us had kids, I held a monthly soire at my house. Bitch’s Night. The premise was simple: ladies, come on over, bring other ladies, have a beverage or two. It was born out of the fact that of all the amazing women in my life, I don’t get to see any of them as much as I’d like and they all know other women that I don’t know…so it is an open house for bitches. But it is called Bitch’s Night, not Bitches Night. Like we own it.
I had this panicked moment last weekend when I realized that my life as it is now will change forever at any moment. We didn’t host a single party last summer, which is highly unusual for me. I haven’t hosted Bitch’s Night in over a year.
So, I called an emergency BN. And, while many couldn’t accommodate the last minute invite (a further testament to our lives moving from I-can-rally-anytime to Let-me-check-my-daytimer), we had a perfect group.
It is different. Yes. We have all dug in a bit. Whether it is career, parenthood or both, we have all made choices that would make it a lot more difficult to pack our subarus and move. Sometimes this is a nostalgic realization. The days of I’ll just quit my job if my boss doesn’t let me go skiing tomorrow and I think I’ll move to Argentina next month have been replaced with marriage, homes, pets, kids and job security.
But this generic shift is a evolutionary and wonderful. Relationships with these women are richer and more thirst-quenching. During my heady introspection at a three hour gathering over soup, I felt so fortunate.
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CARROT FENNEL SOUP
edited, improved 11/10
* olive oil
* one onion chopped
* five garlic cloves, minced
* six large carrots
* three celery ribs, chopped
* one fennel bulb, sliced thin and fronds chopped up
* 6 cups water or broth
* 1 tsp. balsamic vinegar
* salt and pepp
directions
- In a large saucepan, heat the olive oil over medium heat. Add the onions and cook until the onions, fennel and celery. Cook for about five minutes.
- Add carrots and cook for another 10 minutes. Stir a lot.
- Add water or broth. Simmer for 45 minutes-1 hour–until everything is soft and smells divine.
- Add balsamic, salt and pepper.
- Use an immersion blender or food processor to puree.
- Stir in chopped fennel fronds.
