Hey Party-Makers,

A couple of things of note have happened this week.

1. I’ve been driving for Uber part-time all week.
2. The Portland Rain has officially returned with a vengeance.
3. We’re trying to eat healthier.

It might be a little || too early and dramatic|| to say that when it rains, it pours. So, I’ll say that it’s drizzling. It’s drizzling because there are wonderful things about all of those three experiences, but I have to talk myself into them a little lot. I mean, driving for Uber gives me all the lacking experience I’ve been craving in awkward silence + small talk + talking about the weather; the rain means that there will be a lot of snow on Mt. Hood this year (eventually); and eating healthier prepares me for the holidays? Ha.

Fall Feelings + Uber Experiences

I think the transition into the Pacific Northwest Fall is always a hard one for me. If you haven’t experienced it, here’s what happens: October begins, and you get like 5 whole days of gorgeous, sunny, 60 degree weather–add in beautiful fall colors everywhere.. And then, BOOM. It’s going to rain for the next 8 months. There’s very little chill in the transition. And as someone who already struggles with change, I don’t get enough of the pretty days to get used to the rain. And so the rain makes me grumpy/sleepy/over-think everything.

Do you ever experience that? Feeling a little more somber as the season transitions? I surely can’t be alone. A mixture of the fact that the year is almost over (how. did. this. happen), the fleeting beauty of fall colors, and dismal views out my windows all mix together to create a more serious, quieter me. And honestly, I don’t totally hate it, because I love to sit and think. However, if I’m not careful, that can give way to constant and quiet anxiety. A desire to hibernate, and sit curled up inside eating and drinking all the warm things.

This is contrasted at the same time, for a love for fall decor and cozying up our home. Blankets everywhere, mini pumpkin explosions, and apple pie candles—all of these things bring me a quiet sort of joy. Fall is the season where I have to really fight my introversion, because I am perfectly happy to stay at home with my thoughts and my comfort food.

Enter Uber.

In the last couple of months, I’ve been asked a lot if I miss working in a conventional work setting. The easy answer, is no. However I do miss the lovely people I used to work with. Our long conversations about food, and family. Their sweet understanding of my love to celebrate things. But as far as sitting in an office surrounded by people all day, I don’t really miss it that much. I was created in a way that being alone is not only comfortable, but productive as well.

But, but, but, while the blog gets to a point where it can be monetized, Uber is a simple way to have a part-time job that is as flexible as I need it to be. I’ve been driving for a little under a month, and if I ever craved some extrovert time at all in working from home, it more than fills that void. A couple of things I’ve noticed in my time driving:

1. Men feel infinitely more comfortable jumping in the front seat of a stranger’s car, than women. I’ve only had one woman ride in the front, and she was apologetic about it, since she gets carsick riding in the back. We ended up having a really informative conversation about her being a world-renowned cyber security analyst, though.
2. I can tell within 5 seconds whether or not someone is going to be chatty, or whether they’re going to happily sit in silence for our 5-45 minute time together. The talkers usually ask a lot of questions that are unrelated to the weather.
3. People talk about the weather when they don’t know what else to say. Oh my good golly, I would say 99% of the people who ride in my car make at least one comment about the weather. The thing about weather talk is that there’s only so much you can say past, “I really miss the sunshine” or “tough weather to drive in.” But it’s comfortable for people, because they don’t have to talk about themselves.

Something you’ll hear from most people these days is that they “hate small talk.” When I hear that, I instinctually roll my eyes though, because to some extent we all love a little small talk, even if it just means we’re being acknowledged. I think what we dislike is when small talk doesn’t materialize into conversations about things we care about, or conversations that make us feel known. And then there’s the opposite reaction, where people hate small talk because self-disclosing is really uncomfortable—especially to someone you might never see again.

I’m trying to bridge that gap a little, by creating medium talk. Talk that opens the door to more interesting conversations that can lead to talking about yourself, or simply talking about things you care about. How do I do this? The answer shouldn’t surprise you: food. Food is something that I can talk heatedly and passionately about for extended periods of time. I can personalize it to things I like to cook, or places I love to eat.

I usually let people have the first word after I’ve confirmed their destination, so that they don’t feel like they have to engage in conversation with me if they don’t want to, because hey, sometimes I don’t want to either. But after their first few comments about the weather, I’ll drop a, “hey, you know what this weather makes me crave: a hearty, tuscan vegetable soup with some hot mulled wine.” I wait, and glance in my rear-view mirror, and usually they’ll respond with their favorite kind of rainy-day comfort foods. Sometimes they’ll ask for food suggestions (and I have a lot), or even tell me some of their recipes.

That little insight into how their family eats and what they value in food, can lead to serious conversations, or light-hearted, hunger-inducing conversations. I’m happy with both. And usually, so are my riders. For the most part, we as human beings, like to be known and cared about. And if I can care for my riders (and myself) by engaging them and giving them the least awkward experience riding in a stranger’s car, then I think my job as a good driver is complete. Also getting them where they need to be in the most efficient way, that’s part of it too.

Lately, all my conversations are about soup.

When Ben and I first got married, we had different feelings about soup. Ben, LOVES soup (especially the kind he can smother in cheese and crackers {which is all soups in his opinion}). I generally enjoy a good Caldo, but beyond that, I used to say that a food that makes you pee, isn’t much of a meal. But what can I say, marriage breeds compromise, right? As we’ve woven in and out of busy seasons, I’ve learned to enjoy soup as a one-pot, nutritious, heart-warming food. All things that are musts in Portland’s Fall and Winter seasons.

This soup was inspired by my consistent desire for soups to have a lemony taste, and the mood/physical healing powers of chicken soup. It’s a really easy, quick soup to throw together and scoop into a bowl for an evening of bingeing on Netflix. Or a reflective afternoon soup for looking out your window at the rain. Or a less heavy chicken soup than noodle soup for a sick day. Or, or, or. Basically, this soup is pretty flexible to your cold-weather food needs.

A couple of quick secrets to boost the flavor factor in this soup:

1. Use the trifecta of soup sofritos: onion, celery, and carrots. These three veggies marry so well together. They are triple soul-mates, and bring fresh hearty flavors to every meal they touch. At least 3-4 of our cold-weather weekday meals include this trifecta. Soups, stews, roasts, you name it, they’re present.
2. Saute all the dry ingredients together before adding any liquids. I’m no master chef, but letting the flavors melt and blend together before adding the broth, helps all the solids acquire a balanced and full flavor.
3. Use fresh rosemary and lemon, instead of dry rosemary and packaged lemon juice. Let your body eat real food, and learn to appreciate the bold flavors you get away from preservatives. I definitely have a bottle of lemon juice in the fridge, but the real deal is just better, and it looks prettier. And pretty, healthy food is always a win in my book.

And that’s it! I don’t have a lot more to say about this, and I need to go catch up on my introvert time before my next driving spree. I hope this soup fills your fall day with the good kind of thoughtfulness!

Love & a developing heart for medium talk,

Rosemary-Lemon Chicken Soup

A light, healthy soup that's full of flavor and richness for your cold-weather season.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 4

Ingredients

  

• 1/2 Onion Diced
• 2 Carrots Chopped
• 3 Celery Stalks Chopped
• 1 Tbs olive oil
• 2 Tbs Nutritional Yeast Seasoning of Choice
• 1 Cup Wildrice Blend
• 1 1/2 Lbs Chicken Breast Cubed
• 1 Quart Chicken Broth
• 1 Lemon Sliced
• 1 Tsp Herbs en Provence
• 4 Cups Water
• 2 Tbs Salt
• 1 Tsp Pepper
• 2 Sprigs Fresh Rosemary

Instructions

 

• Sautee together the onion, carrots and celery in olive oil over medium-high heat for about five minutes. Add one tablespoon of your nutritional yeast seasoning.
  
• Add the chicken, wild rice blend, and second tablespoon of nutritional yeast seasoning, along with herbs en provence. Sauté for three minutes.
  
• Add water, chicken broth, sliced lemons and rosemary sprigs. Simmer for 25 minutes on low-medium heat.
  
• Add salt and pepper to taste, serve hot, and enjoy!
  

Mary-Beth Johnson

Mary-Beth is a creative, food-obsessed, Georgia transplant living Chicago. She is proudly and fiercely Latina, and more specifically Chapina. In her day to day she is a food educator to students around Chicagoland aged 3 to 80+, both virtually and in-person. She is passionate about cultivating the truth that every person has an understanding of food that deserves being brought to the table, and that time in the kitchen can be sacred, passionate, and an act of love for self and others. Outside the kitchen you can find her at the intersections of infertility, chronic illness, and a deep love for the dignity of all humans. She hopes to create a space that is holistic about the role of food in the social, political, relational, and physiological dynamics of our world.