Every second counts

and a recipe for creamy asparagus soup (without the cream)

When it comes to streaming the latest hot series, I’m woefully behind the times.

I haven’t seen an episode of Bridgerton, Stranger Things, Ozark or Better Call Saul. Part of the problem is being married to someone who is allergic to starting anything that’s more than three seasons long. As a non-binger, Richard is of the firm belief that it’s just too much time and energy that could be better spent reading a great book, going for a walk, seeing live music.

The other issue may be more systemic. After all, we just got our first TV in the last six months, after nearly 34 years of marriage. That’s what comes of not having an a) rabid sports fan in the family or b) not being addicted to the current news cycle. The rest of the very worthwhile and notable entertainment of the past several years in particular, naturally falls to the wayside.

Still, even we haven’t been entirely immune. In the deep dark throes of Covid, Ted Lasso went a long way to bringing some positivity and humour to even the worst days. The Machiavellian twists and turns of Succession (notwithstanding an abysmal third season) made for “can’t take your eyes off it” viewing. The Last of Us offered a chilling possible view into the future, while at the same time excelling at great character development in the middle of a zombie apocalypse. And for pure historical relevance and my love of the Queen, nothing beat The Crown.

The ties that bind

The list is long and life increasingly short. And for the most part, the aforementioned shows notwithstanding, our fortitude in not getting sucked into a time abyss have worked pretty well,

Still, the siren call of The Bear beckoned. It had all the ingredients that appealed to our particular hearts. Great characters. An underdog story. Believable twists and turns of fate. And best of all, a setting that spoke to my beating culinary heart.

On the surface, one might say that The Bear is a study in the art and drama of hospitality. But dig deeper, and the themes of family, grief, and the struggle for redemption are the real stars of the show. Through the lens of the intense and chaotic world of a professional kitchen, deeper human emotions and relationships are explored. At its heart, The Bear is about the journey to find a sense of purpose and healing following a personal tragedy, while dealing with unresolved trauma and the complexities of familial bonds.

Every second counts

While many of the show’s themes resonated deeply with me, there is one particular thread that stands out both as a beacon and a warning cry (and no, this isn’t a spoiler alert).

Whether through nuance, experiences, relationships or simply facial expression, The Bear conveys the message that life is fragile and unpredictable. It underscores the importance of appreciating every moment, making the most of the present, and recognizing the potential for significant change. It’s encapsulated in the simple phrase: every second counts.

Beauty in the moment

Our deep odyssey into the world of fine dining and eating at the best restaurants in the world will have to wait for another day. That thread also played into our love of The Bear and the sense that we understood these experiences and situations in a somewhat unique way.

But we are certainly not singular in understanding the magic of a single second’s impact on our outlook, our hearts, our world. In the deep moments of fragility I’ve experienced lately, that rings true more than ever.

Every second counts. Indeed.

Asparagus soup

Melissa Clark, New York Times

Serves two, four as an appetizer portion

You’re not really surprised, are you? I reminded you last week that this fleeting spring season of plenty is one where we can’t waste a moment, or second if you will, to get our fill of the beautiful produce coming our way.

This simple and creamy asparagus soup has been a staple on our spring cooking rotation since it first appeared in the New York Times years ago. We make it every week while asparagus season is upon us, and freeze more for the deep gloom of short winter days.

Don’t tarry. Summer is still in the future but asparagus will be gone in a New York minute.

Note: While asparagus season is upon us, save the woody asparagus ends and the tops of leeks to make extra batches of this delicious vegetable stock to freeze. White pepper is a lovely and subtle alternative to black pepper in this soup. This recipe can easily be doubled.

1¾ pounds asparagus

¾ teaspoon fine sea salt, more as needed

2 large leeks, halved lengthwise and rinsed

1 quart chicken stock

1 bay leaf

2 tablespoons extra-virgin olive oil

2 teaspoons chopped tarragon leaves

¼ teaspoon black or white pepper

1 teaspoon lemon juice, more as needed

1. Cut asparagus stalks into thirds, separating tips, middles and ends. In a medium pot, bring 2 cups salted water to a boil. Add tips and cook until just tender, 3 to 4 minutes. Use a slotted spoon to transfer to a bowl of ice water to cool. Drain and reserve for garnish.

2. Separate dark green leek tops from bottoms. Thinly slice the white leek bottoms and set aside.

3. In a saucepan, combine leek tops, stock, asparagus bottoms and bay leaf. Simmer for 20 to 30 minutes; strain, discarding the solids and saving the stock (see Note).

4. Return empty pot to medium-low heat. Add olive oil and leek. Cook, stirring frequently, until leeks are golden, about 5 minutes. Pour in 1 cup of the stock. Simmer for 10 minutes. Add remaining stock and asparagus middles. Simmer, covered, over low heat, until asparagus is completely tender, 7 to 10 minutes.

5. Press soup through a food mill (or purée in a blender, then strain through a coarse mesh sieve; not too fine, you want a little texture). Add the tarragon and season with salt, pepper and lemon juice to taste.

6. Ladle soup into bowls and garnish with the asparagus tips.