BROCCOLI
Yesterday, I accidentally got sucked into reading about cults.
Yes, I know, the irony kills me too, but honestly reading about cults is just a deep dark hole on the Internet. And while I have no plans to join a cult any time soon, The New York Times and New York Magazine instilled a fear in me so real, I think I’ll be avoiding Kool-Aid and self-help anything for the rest of my life.
Editor's note: Today, we have a very special guest blogger, Alyssa's mom! She's the brains behind this majestic soup, so we thought it was only appropriate that she share her inspiration with us. On a related note, give your mom a call today!
When my daughter, Alyssa, was little she loved to help cook in the kitchen. Being the neat freak I am, and hating a mess, I was always reluctant to let her help. Alyssa takes after her Maga (grandmother and my mother). Translation: both are a tornado in the kitchen.
My junior year in Tel Aviv was the first time I had a kitchen of my own. Apart from the summer spent in an absorption center in Ashdod while volunteering on ambulances (whose kitchen consisted of a sad hot plate, a sad counter and a sad toaster oven), that was the first time I had a space to cook for myself. And what did I do to inaugurate this life's milestone?
Ate nothing but hummus and cucumbers on toast.
Have you missed us? Sorry we went MIA, but This Is Us was on hiatus, so we thought we’d take a break too.
Kidding, of course. But we do apologize for the break — some of us were traveling a lot this summer.
And by some of us, I mean me.
But I had a magical summer crossing timezones to visit Japan, and don’t worry — I was thinking about you the whole time. Well, more thinking about what delicious treats Rina and I could recreate for you all!