Aging Agitator

I was among the huge crowd at the protest in New York City March 5.  Being amidst a congenial group with many clever signs in front of Patience and Fortitude, the New York Public Library lions, felt exhilarating.  Despite the rain and the number of participants, which filled Fifth Avenue and

In front of the NY Public Library viewed by one of the lions

prevented moving forward to Madison Square Park at more than a shuffle, it was a friendly, spirited bunch, united in spirit and sharing a wish for change.

I’m more of an activist now than I was in my earlier years. I did go to the Women’s March in Washington, D.C.,  in 2004, probably inspired by my cousin who was always involved politically, very appropriately as she taught feminist history for many years.

With my cousin, Bonnie A., Washington, DC, 2004

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I didn’t do anything during the Vietnam years, probably, (or maybe that’s the excuse I gave myself), because I had two young daughters and a demanding, time-consuming job. That lack of involvement has haunted me and very likely accounts for my recent selection of The Women by Kristen Hannah for my book club. The book was not greeted favorably by the very intelligent group members who meet on Zoom each month and, in fairness, I agree with them. My suspicion is I picked the book which is flat, omits many important moments in the period and is peopled with two-dimensional characters, because I have never quite shucked off my guilt about being so uninvolved in the seventies. Sorry group, I’ll hope you’ll be happier with my selection next time!

Now I march, write letters and postcards, call Senators and Congresspeople and do what I can to make my point of view known. It’s not much but, if everyone did this we might not find ourselves where we are now, a nation adrift in the grip of madmen.

Before leaving home for Bryant Park I read instructions on how to protect myself (some so ominous I wondered if they had been planted by pro-administration lackeys to instill fear and keep people home.) I notified my daughters and a neighbor in case I got swept up in a raid. I didn’t go so far as to write my personal details on my arm in permanent marker but, wrapped as I was in a hooded rain jacket, that would have been a waste of time.

I’m glad I went. Solidarity feels good.

One of the many issues we were protesting is tariffs which will inevitably lead to escalating already high prices. So, here’s a recipe for something tasty and cheap.

Lemony White Bean, Turkey and Greens Soup courtesy New York Times Cooking:

3  tablespoons olive oil

1large onion, diced

1large carrot, diced

1bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens

1tablespoon tomato paste

¾teaspoon ground cumin, plus more to taste

⅛teaspoon red-pepper flakes, plus more to taste

½pound ground turkey

3garlic cloves, minced (not in my house but fine if you like garlic)

1tablespoon finely grated fresh ginger (if you don’t have it, omit. No point buying a         large piece for a single recipe.)

1teaspoon kosher salt, plus more to taste

1quart chicken stock

2(15-ounce) cans white beans, drained and rinsed

1cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination

Fresh lemon juice, to taste

Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.

Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.

When the onion is golden, add tomato paste, ¾ teaspoon cumin and ⅛ teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.

Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch.

Add the greens to the pot and simmer until they are very soft , 5 to 10 minutes. (If greens are still tough simmer longer. Add a little water if the broth gets too reduced.)

Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

Of course our FL, aka Fearless Leader, would loathe this, addicted as he is to Mickey D’s. His loss.