quotable

"I call upon you to draw from the depths of your being to prove that we are a human race. To prove that our love outweighs our need to hate. That our compassion is more compelling than our need to blame. That our sensitivity to those in need is stronger than our greed. That our ability to reason overcomes our fear. And that at the end of each of our lives, we can look back and be proud that we have treated others with the kindness, dignity and respect that every human being deserves." - Elizabeth Taylor, in her 1993 Jean Hersholt Humanitarian Award honorary Oscar acceptance speech.

soccer dreams in a floating village

How these boys living in a *floating* village went from being soccer fans to becoming a football club is so inspiring. Whatever challenges you face in life, if you think you can make a difference, you can.

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Cancer, I've found, is a passport to intimacy. It is an invitation, maybe even a mandate, to enter the most vital arenas of human life, the most sensitive and the most frightening, the ones that we never want to go to but when we do go there, we feel incredibly transformed. -- Bruce Feiler, author, father, and cancer survivor.

lentil and vegetable stew with kale

Leo and I made this for the first time last night.

The herbes de Provence made for a delicate, slightly sweet soup that knocked our socks off. I was concerned that the kale would make the soup bitter, but removing the stalks also removes the bitterness. We topped this with fresh grated parmesan cheese and oyster crackers.

Ingredients
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 large carrots (8 to 9 ounces), peeled, chopped (1 1/4 cups)
* 1 medium celery root (celeriac), peeled, chopped (3 cups)
* 1 medium rutabaga, peeled, chopped (2 cups)
* 1 pound brown lentils, rinsed
* 1 tablespoon herbes de Provence
* 10 cups chicken stock
* 1 large bunch kale (about 9 ounces), ribs removed, leaves coarsely chopped

Preparation
Heat oil in large pot over high heat. Add onion and next 3 ingredients; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes. Stir in lentils and herbes de Provence. Add broth and kale. Bring to boil, stirring to incorporate kale. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired. Season with salt and pepper. Serves 8.

PREP: 35 minutes
TOTAL: 55 minutes

Nutritional Information
One serving contains:
Calories (kcal) 280.5
%Calories from Fat 14.5
Fat (g) 4.5
Saturated Fat (g) 0.6
Cholesterol (mg) 0
Carbohydrates (g) 46.3
Dietary Fiber (g) 15.8
Total Sugars (g) 9.5
Net Carbs (g) 30.5
Protein (g) 16.8
Sodium (mg) 1005.5

Recipe adapted from the Bon Appétit Test Kitchen, March 2011.