Unfinished business

and a recipe for a wonderfully delightful and delicious celery root soup

What are you feeling today, right now, at this moment?

Expectations abound. Especially those we put on ourselves. A new year signals something and we want that something to be hopeful, light, full of promise and reward. The inherent problem with those expectations is that they come from the same place where disappointment, drama and despair live. They’re all in the bottom sock drawer, tangled up together and duking it out like the Hatfields and the McCoys.

As I’ve been thinking about the year ahead, with its as-yet intact shining bubble of possibility, I’ve taken a step back from my expectations. Because I’m not quite done with the year that was.

Leaving the past behind

Resolutions aside, a new year holds out something enticing. It’s an opportunity to leave the past behind in some way, and forge a path forward.

That could be as prosaic as emptying out your email inbox, starting a new health regime, or going to bed earlier. Or as profound as committing to a change in direction: a different career path, returning to school, ending a relationship or starting a new one. Regardless of the commitment required, with the inherent momentum we humans have, we forge ahead, walking swiftly and with purpose towards that bright and shiny object.

So why is it that so often these decisions - or resolutions if you must - either fail to deliver on their initial promise or simply fizzle, unfulfilled? I think it may be some unfinished business lurking in the attic.

The woods are lovely dark and deep

But I have promises to keep

And miles to go before I sleep

And miles to go before I sleep

Stopping by Woods on a Snowy Evening, Robert Frost

In the newness of starting something new, there’s no history of failure - or success. A blank sheet of paper ready for our imprint. Yet when something is left undone, it can leave a little slick of dissatisfaction and sometimes a tiny feeling of regret.

January 1 is but a date, with no history or memory. The start of the year doesn’t signal an end or even a beginning. There’s a through line, a continuation of the day before, and the day before that. It’s the things we started that are important to nurture or to finish. It’s relationships we haven’t tended to, conversations cut short, promises made that we still need to keep.

By all means, let’s sweep the cobwebs of this past year away. Let’s start with a fresh path, renew our faith in goodness, look for joy. But let’s not rush quite so soon to leave everything we’ve started behind. The path behind us is well worn and sure, making it easier to find our way forward, no matter how dark the night.

A really lovely celery root soup

Vegetable Simple, Eric Ripert

Simple indeed. Every recipe in this lovely book is uncomplicated, easy to follow and clearly designed to be in regular rotation in the kitchen. While all of these recipes look delicious, I was immediately drawn to this celery root soup. The recipe cleverly uses the celery root itself as the vessel for the soup, making for memorable and dramatic presentation that impresses.

Note: while the celery root should remain unpeeled, it’s helpful to even out the root end so that the shell will stand up easily - just be sure not to cut through so that the shell remains intact.

4 medium celery roots (celeriac), unpeeled - see headnote

1½ cups whole milk

2 tablespoons unsalted butter

Fine sea salt and freshly ground white pepper

1. Place the celery root in a large roasting pan or Dutch oven that is at least as deep is the vegetables are tall. Add about a cup of water to the dish, or enough so that one inch of the celery roots are submerged. Cover tightly with a lid or foil and bake until the celery roots are easily pierced with the tip of a paring knife, about one hour. Remove from the oven and allow to cool slightly.

2. Slice 1 inch off the top of each root. Using a small spoon, remove as much flesh as possible without piercing the sides. Reserve the celery root shells.

3. Place the flesh in a medium pot and add 1½ cups water, the milk and the butter, bring to a simmer over medium heat and cook for 5-7 minutes.

4. Place the celery root mixture in a blender and purée until smooth. Season to taste with salt and white pepper. Divide the soup among the warm hollowed out celery root shells and serve.