edits bowl

src/components/edition3/bowl.vue

@@ -211,7 +211,7 @@ a {
 <p>
 <span class="purple">  In extension of our chats</span><span class="pink"> (semi-regular, because, life and the following)</span><span class="purple">, Louisa and I cooked together via video chat, crossing and connecting a great distance over the equator, 9-hour time difference, and opposite seasons. One person shares a recipe, and guides the other through making it. While I harvested kales and other leafy greens in autumnal Rotterdam, the Netherlands, Louisa sliced carrots in springy Melbourne, Australia. She also prepared this meal at the end of the day, while I was still gathering myself after a rough night of sleep.</span>
 </p><p><span class="purple">
-In the couple of weeks where summer turns into fall, and spring into summer on the other end, we do sometimes find some overlap in our days. Similar weather, some sun, some rain, overall more dreary on this end with shorter days. The few late raspberries that I was able to pick due to a bit of late September warmth, are no match by far for the handfuls of berries and luscious plums and peaches that are already in season over there. Peaches! Oh how I'd love to have a peach tree.</span>
+In the couple of weeks where summer turns into fall, and spring into summer on the other end, we do sometimes find some overlap in our days. Similar weather, some sun, some rain, overall more dreary on this end with shorter days. The few late raspberries that I was able to pick due to a bit of late September warmth are no match by far for the handfuls of berries and luscious plums and peaches that are already in season over there. Peaches! Oh how I'd love to have a peach tree.</span>
 </p><p><span class="purple">
 All poetic virtual traveling aside, as Louisa put it when I proposed the project,</span> <span class="pink"> "Your breakfast can be my dinner and vice versa!!" </span><br><span class="purple">
 And so we began.</span>
@@ -221,14 +221,14 @@ October 14, 2021<br>
 08:30 CET /</span><span class="pink"> 17:30 AEDT</span><br><span class="purple">
 Conversation, 1hr 21m 22s<br></span>
 </p><p><span class="pink">
-    I think it was at an organic cafe/food store in North Fitzroy about twenty years ago</span><span class="purple"> seventeen years ago, when we all met, Louisa was falling in love with my classmate Dan around this time of year</span><span class="pink"> where I was served the most delicious and most memorable soup. It was a big bowl of clear vegetable stock broth with a rainbow array of fresh, barely simmered vegetables floating around alongside soft pillows of spinach ravioli. So delicious! It was such a satisfying meal. I have made my own version of it hundreds of time with whatever fresh veggies I have in the fridge and whatever pasta I have in the cupboard. I call it "the spring soup" because it satisfies the need for warm foods as I slowly move out of my winter-cooking mindset and the desire to eat the new fresh vegetables that are popping up at the market or in my garden: asparagus, beans, carrots, silverbeet</span><span class="purple">/snijbiet/Swiss Chard/beet leaves</span>
-    <span class="pink"> and then tomatoes, peas, peppers and so on, but I do have a tendency to prepare it at any time of the year with whatever veggies are at hand, and I fancy something fairly light to eat. When Inge suggested cooking together I instantly thought of this soup because it can easily be vegan if you use regular pasta instead of ravioli, and it could be a nice healthy breakfast too.</span>
+    I think it was at an organic cafe/food store in North Fitzroy about twenty years ago</span><span class="purple"> seventeen years ago, when we all met, Louisa was falling in love with my classmate Dan around this time of year</span><span class="pink"> where I was served the most delicious and most memorable soup. It was a big bowl of clear vegetable stock broth with a rainbow array of fresh, barely simmered vegetables floating around alongside soft pillows of spinach ravioli. So delicious! It was such a satisfying meal. I have made my own version of it hundreds of times with whatever fresh veggies I have in the fridge and whatever pasta I have in the cupboard. I call it "the spring soup" because it satisfies the need for warm foods as I slowly move out of my winter-cooking mindset and the desire to eat the new fresh vegetables that are popping up at the market or in my garden: asparagus, beans, carrots, silverbeet</span><span class="purple">/snijbiet/Swiss Chard/beet leaves</span>
+    <span class="pink"> and then tomatoes, peas, peppers and so on, but I do have a tendency to prepare it at any time of the year with whatever veggies are available when I fancy something fairly light to eat. When Inge suggested cooking together I instantly thought of this soup because it can easily be vegan if you use regular pasta instead of ravioli, and it could be a nice healthy breakfast too.</span>
 </p><p>
   <span class="purple">
-    I've made coffee and played with the cats for their usual morning routine: fetching kibble that I throw around the house. Louisa was a bit later too because dog friend Tony wanted to go for a walk first. When our housemates were fed and roaming around the house, we connected. We connected over Skype. I seemed to be safely positioned inside a cooking device, away from the splatter and spatulas,</span> <span class="pink"> I set my phone in a bowl and then in a glass but our kitchen is wide so I was out of the frame for much of our time together</span><span class="purple"> and Louisa was streaming on my phone, balancing between the mocha maker and the bottles of oil on the counter. There was a loose recipe for Louisa's favorite</span> <span class="pink">my favourite</span> <span class="purple"> routine soup, but overall it ended up being much more about cooking together and spending impossible time together (of course), than closely following a recipe and getting it right.</span>
+    I've made coffee and played with the cats for their usual morning routine: fetching kibble that I throw around the house. Louisa was a bit later too because dog friend Tony wanted to go for a walk first. When our housemates were fed and roaming around the house, we connected.</span><span class="pink"> We connected over Skype.</span><span class="purple"> I seemed to be safely positioned inside a cooking device, away from the splatter and spatulas,</span> <span class="pink"> I set my phone in a bowl and then in a glass but our kitchen is wide so I was out of the frame for much of our time together</span><span class="purple"> and Louisa was streaming on my phone, balancing between the mocha maker and the bottles of oil on the counter. There was a loose recipe for Louisa's favorite </span> <span class="pink">my favourite</span> <span class="purple"> routine soup, but overall it ended up being much more about cooking together and spending impossible time together (of course), than closely following a recipe and getting it right.</span>
 </p><p class="convo">
 <span class="purple">
-    Do you have beans? I have beans<br></span>
+    Do you have beans? I have beans.<br></span>
     <span class="pink">
     I don't know if I've got beans. I've got broccoli.<br></span>
     <span class="purple">
@@ -253,7 +253,7 @@ Conversation, 1hr 21m 22s<br></span>
     But we don't have it in season right now, so they didn't have it at the market.</span>
 
 </p><p><span class="pink">
-    I put two cups of water in a small saucepan and added a heaped teaspoon of powdered vegetable stock in it. (Actually it was marked as "chicken style" vegetable stock which made Inge laugh when I showed her!)</span><span class="purple"> I tried to mimic the broth with the spices, vegetables and herbs I had available. I cut some chili</span> <span class="pink">chilli</span><span class="purple">, garlic, and a small red onion before adding the available vegetables. We talked about what we can grow in the yard this time of year, and found out that early spring in Melbourne and autumn in Rotterdam is good for beet leaves, beans, spinach.</span><span class="pink"> While I was waiting for the broth to boil I watched as Inge went down into her garden to pick the vegetables for her own version of the soup.</span>
+    I put two cups of water in a small saucepan and added a heaped teaspoon of powdered vegetable stock in it. (Actually it was marked as "chicken style" vegetable stock which made Inge laugh when I showed her!)</span><span class="purple"> I tried to mimic the broth with the spices, vegetables and herbs I had available. I cut some chili </span> <span class="pink">chilli</span><span class="purple">, garlic, and a small red onion before adding the available vegetables. We talked about what we can grow in the yard this time of year, and found out that early spring in Melbourne and autumn in Rotterdam is good for beet leaves, beans, spinach.</span>
 </p><p class="convo">
 <span class="purple">
     I don't know if I have enough battery, but I'll try to take you outside.<br></span>
@@ -266,9 +266,10 @@ Conversation, 1hr 21m 22s<br></span>
     <span class="purple">
     I mean my downstairs supermarket. My backyard.</span>
 </p><p>
+  <span class="pink"> While I was waiting for the broth to boil I watched as Inge went down into her garden to pick the vegetables for her own version of the soup.</span>
 <span class="purple">
-There weren't many beans left, but plenty of leafy greens! With the phone in my hand, I was proudly showing Louisa the vegetables of my labor, the big monster plant with Brussels sprouts, while getting some beet leaves, Russian kale and New-Zealand spinach.</span><span class="pink"> How lovely to have fresh vegetables so ready to hand! As we are just coming out of winter in Melbourne my garden just has a little bit of silverbeet and some parsley. The broad beans are growing tall but their beans are not big enough to pick just yet. I chose some vegetables I had in the fridge and chopped them into fairly small pieces: carrot,</span><span class="purple"> the carrots here didn't come up. Last year I had a nice patch of small carrots, as I sowed them too close together, but this year either the cats rummaged through the soil or the slugs ate the leafy ends,</span><span class="pink"> silverbeet, red pepper, broccoli and some chilli,</span><span class="purple"> which I put inside to escape the colder nights, as they are just starting to turn from green to red now
-</span> <span class="pink">. I also grated a little bit of garlic because these days I am enjoying garlic in practically everything. When the water boiled I scraped all the veggies off the board and into the soup together. As they started to cook I chopped up some parsley for garnish.
+There weren't many beans left, but plenty of leafy greens! With the phone in my hand, I was proudly showing Louisa the vegetables of my labor, the big monster plant with Brussels sprouts, while getting some beet leaves, Russian kale and New-Zealand spinach.</span><span class="pink"> How lovely to have fresh vegetables so ready to hand! As we are just coming out of winter in Melbourne my garden just has a little bit of silverbeet and some parsley. The broad beans are growing tall but their beans are not big enough to pick just yet. I chose some vegetables I had in the fridge and chopped them into fairly small pieces: carrot,</span><span class="purple"> the carrots here didn't come up. Last year I had a nice patch of small carrots, as I sowed them too close together, but this year either the cats rummaged through the soil or the slugs ate the leafy ends,</span><span class="pink"> silverbeet, red pepper, broccoli and some chilli,</span><span class="purple"> which I put inside to escape the colder nights, as they are just starting to turn from green to red now.
+</span> <span class="pink"> I also grated a little bit of garlic because these days I am enjoying garlic in practically everything. When the water boiled I scraped all the veggies off the board and into the soup together. As they started to cook I chopped up some parsley for garnish.
 </span>
 </p><p class="convo">
 <span class="pink">
@@ -308,7 +309,7 @@ We all love Inge and I know they were sorry they couldn't hear her as we were do
 The ravioli I usually use are small and take about five or six minutes to cook. I usually put about ten or twelve pieces in the pot not long after I have put the vegetables in. This time however I didn't have any ravioli in the house so I put some short pieces of angel hair pasta in instead. This takes only two minutes to cook so I waited until the hardest vegetable--the carrot--was just about to be cooked through before I put a small handful in. Really this was not long into the cooking at all, just about three or four minutes because I like the vegetables to stay fresh tasting and not overcooked or mushy. When all was cooked just the way I like it I tipped the soup into a large bowl, topped it with the parsley and a dribble of olive oil and set it on the table.</span><span class="purple"> The dribble of olive oil! This is one of the first things Louisa taught me when I started joining them for dinners. Dipping good fresh bread, or slightly toasted bread, in a savory olive oil is still an addition to my own soups and stews that makes me feel connected to her while I eat.
 </span>
 </p><p><span class="pink">
-In our house we all eat different foods for dinner. Usually my partner has some kind of protein shake and my daughter who is still very fussy about food likes something very plain and I like to eat something with lots of vegetables or lentils. So when we sat down to eat with Inge I was the only one eating the soup I had made. I set the phone in the glass at the head of the table so she could see all of us and so that we could all see her. It's not the same as having her here in person with us. We can't sit close, give each other hugs, check out each other's self-done haircuts and refashioned clothes. But it's nice to be able to chat about our lives together, to hear what's going on here and there, what matters and what doesn't. I slurp up my vegetables and pasta soup and she does the same. It's nice to connect like this.</span>
+In our house we all eat different foods for dinner. Usually my partner has some kind of protein shake and my daughter who is still very fussy about food likes something very plain and I like to eat something with lots of vegetables or lentils. So when we sat down to eat with Inge I was the only one eating the soup I had made. I set the phone in the glass at the head of the table so she could see all of us and so that we could all see her. It's not the same as having her here in person with us. We can't sit close, give each other hugs, check out each other's self-done haircuts and refashioned clothes. But it's nice to be able to chat about our lives together, to hear what's going on here and there, what matters and what doesn't. I slurp up my vegetable and pasta soup and she does the same. It's nice to connect like this.</span>
 </p><p>
 <span class="purple">
     I love being part of your daily life like this.</span>