With the whistling clouds and chill breezes of falling leaves comes the inevitable: catching a cold. It happened to me, quite possibly because of the underestimated drop in temperature, the “I don’t need a coat” attitude in the morning, or the crack in the window left open over night in an effort to omit the smell of cat litter. It’s so silly how incessantly I care for the cleanliness of (my cat) Blake’s bathroom area when he places his butt almost everywhere else in the house including my face and I am completely unfazed.
Despite the weather it could also quite possibly be the fact that I live in what could most basically be considered a pile of dust bunnies and germs. Like any normal human, it looks great from the outside, I overhear conversations on the sidewalk corner, “What a great apartment that must be,” and “Oh I love those windows, what a great view,” or, “Perfect place to live,” my favorite: “That’s the Carrie Bradshaw of Keene apartments.” I forget who should receive credit for the last one but it’s a golden statement.
But on the inside, hard to get to corners are filled with spiderwebs and dried puddles of God-knows-what that are unscrubbale no matter how hard I try with a heavy duty scrubbing pad, and the dirt on the linoleum tiles is truly an eyesore. The fire alarms, shouting downtown drunks and revving of engines may keep me up at night sometimes, but nonetheless, the way the sun lays sultry across the couch in the evening before setting, the proximity of views, seeing Blake in the arched window looking around curiously at the outside world as I walk home for lunch, it’s quite unbeatable.
In the afternoon sun before a 12-hour sleep, a little soup for the sick soul did me well. Here’s a recipe based off the spinach, sausage and tortellini soup my mom usually makes, without ever following a recipe. I skipped the noodles because I was really just looking for a super tasty broth with vegetables. I could have even done without the sausage, but it adds a pop of flavor and texture.
- 2 tbsp olive oil
- 4 Italian sausages, cut small
- 1 giant onion, chopped
- 3 garlic cloves, minced
- 2 tsp thyme
- 2 tsp oregano
- 1/4 tbsp Adobo seasoning
- 3 large carrots, sliced
- 2 8oz. cans chicken broth
- 2 1/2 cups water
- 3 large handfuls of baby spinach
Chop the carrots, garlic and onion, set aside. cut the sausage in small, bite-sized pieces. Heat 2 tbsp olive oil in a large pot and cook the sausage till crispy brown and cooked all the way through. Remove from pan and set aside. Add in onions, garlic, and carrots. When onion is tender, add in spices and stir. Add in both, water, sausage. Cover and bring to a boil.
When carrots are soft, stir in the spinach and serve with a thick piece of oat bread. Consume and fall into a deep slumber.