Just back from a last-minute trip to NYC with Nathan. He was going to game six of the world series (Yankees vs. Phillies) with his father, but due to illness I ended up going with him instead and thanks to my in-laws being totally cool with us crashing in on them, we had a lovely trip.
We arrived Wednesday morning, stole a quick lunch at Serafina with my mother-in-law Dot, then grabbed a cup of Oren‘s coffee and sat on a bench in Central Park, sipping and people-watching and marveling at how less than 24 hours before we had no idea we’d be in NYC together. We lucked into gorgeous weather, everyone was out – babies & nannies, dogs of every size and shape, bikers, bladers, joggers, and of course the fashionistas.
Wednesday night we were in the odd (for Twins fans) position of cheering for the Yankees at stunning Yankee Stadium (wow, what a place)! We sang, we danced, we cheered with all of New York (in the stadium and on the subway) and had a complete blast – unforgettable.
On Thursday Nathan and I stole a couple of hours to check out our friend Maud’s studio, and a quick exhibit at the Met, as well as a delicious dinner at my brother- and sister-in-law’s beautiful apartment. Friday, boom, we were back home, the whole thing hardly feels like it happened.
I was glad that I’d made a simple, healthy split-pea soup before I’d left – it hit the spot Friday night, comforting and healthy and just filling enough to put me out for a long night’s sleep. And boy did I need it – of all the things we packed into our little trip, sleep was not one of them.
Good to be home, and do laundry, and pack appropriately for another trip to NYC – yep, we’re heading right back, this time to celebrate our anniversary and our friend Bartley’s birthday. This time I’ll be more organized, and take more photos, so stay tuned…
Split Pea Soup
4 slices of thick bacon (optional; if you skip it, use 2 Tbsp. of olive oil to sauté vegetables)
1/2 large onion, diced
4 cloves garlic, minced
2 carrots, peeled and diced
1 celery rib, diced
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. dried tarragon
1 lb. split peas (yellow or green)
5-6 cups of chicken or vegetable stock
salt and pepper
In a stock pot or Dutch oven, sauté bacon until crisp. Stir in onion, garlic, carrots, and celery and sauté until softened, about 8 minutes. Stir in herbs and sauté until fragrant, 1-2 minutes. Stir in peas and 5 cups of chicken or vegetable stock and bring to a simmer. Turn heat to low, partially cover the pot, and simmer for 1 1/2 – 2 hours until peas are very tender. Add more liquid if needed to achieve desired consistency. Season with salt and pepper. Serve immediately or cool and chill. Freezes well.