She came to me in a dream…and had all the answers.
Do you ever have those dreams that impart so much truth, wisdom, and clarity that you commit to remembering every bit upon waking?
I had one of those dreams the other night – the message was relevant and so dreadfully important. The key to my happiness was locked in its meaning. If I could remember, my life would transform. As I stirred from sleep, the details scattered from my mind like raindrops flung from my opening eyelashes. Oh, the horror! Of course, securing life’s answer is never that simple.
I’ve been talking with a friend lately about metamorphosis and transformation. Why do we confine ourselves to be the person we have scripted? I’ve spoken before about our personal “story” – the story that we’ve concocted to describe ourselves…something to put behind the “I.” “I am this,” “I do that,” and “I like those.” When we do so, we conscribe our own possibilities.
So, what did my dream have to tell me? Alas, the details are gone, but snippets are still fluttering in my mind. My dream was about things that hold us back from true transformation – from radically changing our story.
- Fear of failure
- Fear of success – “who am I to deserve this?”
- Idleness – why bother, I’m content where I am
- Comfort in the known – transformation is inherently uncomfortable
- Morals, values and laws that may no longer apply, serve a purpose, or be correct – society’s and our own personal beliefs
- The opinion of others
- The energy to make it happen – with barely the strength to get through the week, how do we find the strength to transform?
If we can overcome these obstacles, then true, lasting, profound change can be ours, but that, my friend, is a difficult road.
The key to everlasting happiness may be elusive, but a bowl of comforting and fleeting happiness can be found in this hearty and soul-satisfying pea soup. Enjoy!
Classic Pea Soup
Enjoy this hearty, smoky, classic pea soup on a chilly fall evening with crusty bread and a simple pear salad.
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 large yellow onion, diced
- 2 bay leaves
- 1 Tablespoon fresh thyme leaves
- ½ teaspoon smoked paprika
- 2 cups dried green split peas
- 6 cups low-sodium chicken broth
- 1 smoked ham hock
- Kosher salt and freshly ground pepper
- 1 Tablespoon white vinegar
- Sour cream (optional)
- Heat oil in a large soup pot over medium high heat. Add the carrots, celery, and onions and cook until the onions are soft. Add the bay leaves and thyme. Add the split peas and stir to combine. Add the broth and the ham hock and bring to a boil.
- Turn heat to low, cover, and simmer for 1 hour. If soup is too thick, add a little more broth. The soup is ready when the peas are soft, about 1 to 1 ½ hours.
- Transfer the ham onto a cutting board and let cool slightly. Remove the meat from the bones, shred, and stir back into the soup (discard the bones and any skin). Remove bay leaves and season with salt, pepper and finish with white vinegar. To serve, dollop with sour cream (if using).