This type of walking has only become a habit (hobby, passion) in the past few months, but my feet have already covered some serious ground. My feet were never too gnarly while I was running a lot, but now I’ve got callouses on my heels and toes. When I get home, the balls of my feet ache and my arches yearn for a good stretch. It’s silly, but I’m more proud of these feet- these badass feet- now than I was when I was training for races. They’re not demanding I push myself to exhaustion and misery. Instead, they’re helping me relax and focus on the present. (Most of my foot pain has gone away, by the way; I probably just have a little tendonitis rather than a full-blown stress fracture.)
On Saturday, B and I took one such walk, picking a subway line and taking it to the very last stop. When we got out- in Flatbush, Brooklyn- it was raining and we were a little out of our element. But we walked. And walked and walked and walked. Finally, wet and shivering, we ended up in Prospect Heights.
Despite a few wrong turns and subway delays, we still had time for sushi and a movie. Pickled vegetable sushi (just to see what it was like… pickly!) and sweet potato roll
My friend Joe was in town yesterday, so I met up with him and Ryan and piggybacked on their walk around the city. From West to East to West, we walked through the cold wind, ending up at a hot dog vendor outside of Grand Central Station.
Refreshed but chilled to the bone, a hot lunch was in order. Specifically, soup. Creamy, fragrant soup that will make your kitchen smell sweet, spicy, and what you want your future grandkids to imagine when they think about weekends at your house.
COCONUT SPLIT PEA SOUPServes 3-4
- 1 cup split peas
- 1 T coconut oil (can substitute olive oil)
- 1 small yellow onion, diced
- 1 15-oz can light coconut milk
- 2 cups water
- 1 cup pumpkin purée (can substitute butternut, acorn or kabocha squash)
- 1/2 t nutmeg
- 1 t salt
- 1/4 t pepper
- 1/8 t cayenne pepper
- toppings (optional): currants/ raisins + coconut, avocado, banana (B’s genius- and tasty!- suggestion), lime juice + more cayenne, etc.
Soak peas in 1 cup of water for 30 minutes; rinse and drain.
Heat oil in a heavy soup pot and swirl to coat bottom. Add onion and cook over medium-high heat, stirring occasionally, until slightly golden and translucent, 5-7 minutes. Add peas and toast 3 minutes, stirring constantly. Pour in coconut milk, water, pumpkin, nutmeg, salt, pepper and cayenne and bring to a boil. Reduce heat and simmer and cook until lentils are tender, about 1 hour.
Remove from heat and purée with an immersion blender.
Adjust salt and pepper if needed and sprinkle each bowl with a pinch of cayenne . Serve with thick crusty bread or this super easy skillet cornbread.
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Have you formed any new habits lately? Do you like to take long walks?