Veggie Fricot and Dumplings

There comes a time in every relationship when you have to decide if what you have is worth fighting for, if the good times really do outweigh the bad.

Resentment grows slowly when you don’t have much to say. Then the slightest thing can make you crumble.

Our apartment’s become a battle ground, our voices ammunition. Neither of us have bothered to realize we’re fighting for the same thing.

It’s been two straight days of silence now. We’ve lost the will to try.

Sometimes love isn’t enough. Sometimes you can’t forget the past, no matter how hard you try.

Sometimes words won’t go away, and all you have left is tears. Sometimes the hardest thing is to just let go.

When you love someone for so long, you start to lose yourself. You shave off the rough edges to make that person fit. But those rough edges are what make you who you are.

I shaved off too much, allowed myself to disappear. I need to learn to breathe without him, for the sake of both of us. I need to find out who I am before I let him in.

It wouldn’t be fair to say I lost myself to him. When we met, I had no idea who I was.

But I never really got the chance to learn.

Tools

dutch oven
cutting board
large kitchen knife
wooden spoon
measuring cups
measuring spoons

Ingredients

Soup
4 cups cold water
4 tablespoons butter
one large onion
3 cups potatoes
1 cup carrots
1 cup spiral noodles
1 tablespoon salt
1 teaspoon summer savory
pepper to taste

Dumplings
1 cup flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2- 3/4 cup cold water

Instructions

Pour water into the dutch oven and heat to a boil. Add butter. Chop onion into cubes and add to pot. Cut up the potatoes and carrots into small chunks. Add to water. Let boil on medium heat for a half hour to 40 minutes, or until potatoes are tender.

Add noodles, summer savory and salt and let boil for another 10-15 minutes. Add pepper to taste.

To make dumplings, combine flour, baking powder and salt. Add water and mix well with a fork. Once thoroughly mixed, drop by the spoonful into soup and let cook, cover on, for 10 minutes.

Enjoy!

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