Malibu Way of Life/By Jody Stump
A sidelong glance at the calendar sent red flags flying in whichever part of my brain the ego resides. A vintage poster for a seaside resort showed a comely creature with a beach ball, a bitter reminder that only three short months remain before my holiday hips need to be pared down to bikini taut dimensions. Scary concept! And, although Cindy Crawford I’m not, I’d like to walk down the beach rather than waddle.
Fuming inwardly at the sins of gluttony and sloth that got me here, I considered the corresponding virtues that would reverse a slide into saddlebags. As the season of Lent was fast approaching, I looked to the beatitudes from the Sermon on the Mount and chose “blessed are they who hunger and thirst after righteousness,” and chose the traditional Christian path of “giving up” favorite foods for 40 days and nights. I tossed a canister full of flour down the sink and replaced the sugar in my bowl with Splenda. Rice and pasta found their way to a shelter along with cookies, crackers and jam. For Lent, we were having a whiteout.
Although Lenten sacrifice has the outward appearance of a diet, inside it creates a different consciousness. Instead of the sort of base craving for cookies that accompanies dieting, fasting creates a peaceful mindfulness that there is a deeper purpose to what one eats (or not) than the fit of a bathing suit.
Sometimes, as I am writing a breezy piece about my daily life, I am struck by a gust of something that will not be ignored. Last week, a gust became a gale with the release of Mel Gibson’s “The Passion of the Christ.” Timed to coincide and run through Lent, “The Passion” is a “shock and awe” spectacle of gore that focuses on the torment of Jesus’ death, not the “kinder, gentler” aspects of his life and teachings, and that, I believe, is a distortion. The principal lesson of Christ is love, not wrath nor blame.
By launching an attack on Ash Wednesday, I believe Mr. Gibson wrestled the deeper meaning of Lent from its fair place in Christian practice. The 40 days preceding Easter are a time for sacrifice and self-reflection, Christians mindful of the teachings of Jesus. Make this season one of even deeper commitment to living the faith of love. Do unto others …
ULTIMATE
TOMATO SOUP
Generous 4 servings
Soup is a Lenten tradition harkening back to Byzantium, and meatless meals became a standard observance starting in the Middle Ages. Many of us grew up on tomato soup, a perfect choice for the season, but Campbell’s never had it this good. The familiar red-and-white can was the inspiration for this luscious grown-up version. Kudos go to Gretchen Hays who served it at our local book club this month, applying her talents to a recipe from the bible of kitchen how-to, “Cook’s Illustrated.” In the spirit of whiteout, I replaced the sugar and flour.
2 28-ounce cans organic whole tomatoes, drained and seeded-juice reserved
2 packets Splenda (or 1 1/2 Tbs. dark brown sugar)
4 Tbs. butter
(1 1/2 Tbs. flour, optional)
4 large shallots, chopped
1 1/2 Tbs. tomato paste
Pinch of allspice
1 3/4 cup low-sodium chicken broth
1/2 cup heavy cream
2 Tbs. brandy
Salt and cayenne pepper, to taste
1. Preheat oven to 450-degrees. Line a rimmed cookie sheet with foil.
2. Spread tomatoes in the pan and sprinkle evenly with Splenda (or sugar). Bake 30 minutes or until tomatoes darken. Cool and transfer to a small bowl.
3. Heat butter in a saucepan and sauté shallots with the tomato paste and allspice. Cover and cook until shallots are soft-7 to 10 minutes. Add the flour, if desired, to make a roux. Gradually add 3 cups of reserved juice and cook down to thicken. Add stock and reserved tomatoes. Cover. Bring to a boil and simmer about 10 minutes.
4. Strain mixture into a bowl. Puree solids in a blender until smooth with 1 cup of the liquid. Heat in a clean saucepan with cream just until hot. Lace with brandy and season to taste.