Then and Now.

2007:

When I was a freshman in college, I would wake up early on Sunday mornings and ride my bike down to the Dupont Circle farmer's market. (not much has changed in that respect.) Rather than taking the most direct route down Massachusetts Avenue, I took a rather circuitous route, winding my way through Northwest DC's side streets and quiet neighborhoods. Pedaling past the multitudes of cozy, adorable rowhouses, I routinely found myself filled with a sense of longing.

From the moment I moved into my dorm room, I yearned for a real house with a real kitchen. A front porch with Adirondack chairs and a light to turn on at dusk. A back yard with some grass and a couple lawn chairs. A couch for lounging and a dining room table to gather friends around. Nothing too fancy... just comfortable.

Basically, I wanted everything that my dorm room wasn't. I didn't want to live in a single room with no kitchen, and I didn't want to live in concrete high-rise. I didn't want a window whose screen I couldn't remove. I craved space, light, and freedom of movement. I wanted to be able to step outside and wet my toes in the early morning grass and I wanted my own space to cook up meals for myself and for friends. My "old soul" chafed under the inherently limiting nature of living in a 12' x 20' box and just wanted out.

2010:

Three years later, I live in a real house with a real kitchen. I have a front porch with Adirondack chairs and a light to turn on at dusk. Out back, there is a small yard with some lawn chairs. Our front room is dominated by a cushy couch for lounging and a dining room table to gather friends around. It's not fancy... it's just comfortable.

I've been living in this house since late August, but didn't realize how completely my wishes had been fulfilled until a couple weeks ago. I was standing barefoot at the stove one chilly Wednesday night, scooping out spoonfuls of homemade soup into bowls. As I placed one bowl on the table in front of my best friend and one in front of me, it finally hit me. I have exactly what I wanted.

And boy, does it taste so good.

Collard Bean Soup
inspired by America's Test Kitchen

2 tbsp olive oil
3 garlic cloves, minced
3 carrots, diced
1 large onion, diced
5 cups shredded collard greens (or kale)
1/2 tsp oregano
1/2 tsp marjoram
1/2 tsp chili powder
1/2 tsp salt (or to taste, depending on the sodium level of your vegetable stock)
4 cups vegetable stock
3 cups water
1 can of kidney beans, drained and rinsed
2 slices whole wheat bread, toasted
balsamic vinegar, to taste

1. Heat oil in a large stockpot over medium heat. Saute carrots and onion until softened.
2. Add garlic, spices, and salt. Saute for 1 minute or until fragrant.
3. Add collards and saute until bright green.
4. Add broth and water and bring to a boil.
5. Reduce heat, cover, and simmer for about 15 minutes.
6. Transfer several cups of soup (both broth and solids) and the bread slices to a blender. Blend until smooth. Make sure to remove the plastic insert from the blender lid and hold a dishtowel over the hole while blending- this will prevent any heat/pressure-induced soup explosions.
7. Return the contents of blender to the pot and add the beans. Simmer until heated through.
8. Stir in a couple teaspoons of balsamic vinegar to taste.
9. Serve, enjoy, and appreciate your surroundings.