If you’ve been watching this space you’ve seen – or I suppose not seen – that it’s been inactive for a spell. Sadly I’ve had neither time nor energy nor wherewithal to post or to cook. My worklife has been all-consuming, and I soon have to move as my rented apartment is going onto the obscenely overheated cobble hill real estate market, so I’ve had much to distract me from the important things in life, like making delicious food and writing about it.There will soon be much to tell as I learn the food culture of my new neighborhood (nb: in the end we didn’t move to Fort Greene – found a place two blocks down and so stayed in Cobble Hill), but in the meantime here’s a recipe for Parsnip Soup I devised while I was visiting my brother and skiiing myself crazy in Vermont a couple of weeks ago. I dreamed up this recipe to try and copy what I had at French Roast in the West Village a while back. When I look at the photo I snapped with my camera phone, I remember that their soup was creamed and brothy, while mine was a much denser, thicker bisque. I’d go for a thinner texture next time, and I think a little cream is a very good idea, but I’ll also vote for the hearty flavor I got by roasting the parsnips and garlic.

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