The Grammy Awards are tonight. They celebrate the best that music has to offer. At least, the best according to a vast array of NARAS members with diverging opinions and far too many choices to make any completely informed opinion. And what does that opinion represent?
The best cook I know served me a lousy steak once. The best golfer in the world married a supermodel and then cheated on her. The best father that I know is divorced and unemployed. One of the best singers in the world just died in her hotel room at age 48. Labels can be deceiving and often are more about the person making the label than the one being labeled.
For some reason – and we are reminded so in this awards season – we like trophies. We like to know who the best is, even if we forget tomorrow. I can only imagine we hold up these winners as inspirations. But, during the oscars every year, you will hear more than one nominee say that they were just happy to be nominated. This may be a cover for their real desire to win, but it does have validity. To be listed among your peers as having done a really good job is something. After all, we have to go through life every day, doing everything that must be done. We cannot be the best, and probably shouldn’t want to be the best at everything. What I (and I hope you) strive for is to be really good. Really good is not judged against someone else, or even yourself. Being the best is fleeting. Being really good is sustainable. After all, isn’t sustainable much better than anything else. In fact, isn’t being sustainable the best?
This soup may not be the best, but it is really good!
- 3 Carrots, chopped
- 3 Celery Stalks, chopped
- 1 Onion, roughly chopped
- 3 Garlic Cloves, minced
- 28 oz Chicken Broth
- 4 Pieces of Thinly Sliced Prosciutto, cubed
- 1/3 Cup White Wine
- 1 Teaspoon Red Pepper Flakes
- 2 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 2 Red Gala Apples
- Sprigs of Rosemary and Thyme
- Large Pan
- Chef’s Knife
- Stick Blender or Blender
- In the bottom of a large pan, sauté the prosciutto in the olive oil and butter.
- Add the garlic and onion.
- Lightly salt the onion to bring out it’s liquid. Careful though, the prosciutto is salty.
- Add the carrots and celery and sauté for a few more minutes.
- Add the white wine and turn up the heat to reduce by about half.
- Add the apple and broth.
- Sprinkle the red pepper flakes and some ground black pepper.
- Bring to a gentle boil then turn down to a simmer.
- Add sprigs of herbs, cover and simmer for 1 hour.
- Remove the herbs and blend.