Build to last

Alrighty. The blog. The blog I've neglected like a second home. The yard's a mess. Weeds everywhere. It's musty inside, windows to open. Stoically it's remained, with its potential, abandoned and waiting.

Hard to believe, but I haven't wanted to vacation here. I'm not moved to write—I have found other spots to hang, places to communicate. Other areas for meditation, recharge, and inspiration.

This little place that I've called my very own, well, I've outgrown it. Or, at least, I've turned left at the fork. And food, while it was my main squeeze (mmm, squeeze . . . mustard, ketchup, mayo . . . ), is now a side dish. Still on the table, mind you, but there are other plates in front of me, flavors I want to explore . . . depth that I want to taste and try to describe. Food, as you loyal readers have gathered, was a main topic here, but also a means to delve into philosophical or social issues. And let's be clear: There may be no better spot to broach universal study than at the table (my favorite, the breakfast table).

So. This acknowledged and now expressed, I shall commence with remodeling. Clean up the yard, maybe add a raised bed. No contractors, no middle(wo)men. Just me, my tools. My curiosity, my ideas. The home will stay but the space will change. Hopefully you'll find a room of your own here. Or—at least—you'll find inspiration for yours. There will be a big table out back . . . and I invite you again to join me.

Coffee and then some

Coffee is much more than a morning buzz or a dunk for doughnuts. Consider its uncanny ability to bring folks together into artsy spaces, complete with overstuffed couches, free Wi-Fi, sun-dappled countertops, and alternative soundtracks.

Beyond this, a fresh cup of locally roasted bean is an anytime pleasure.

That's what's on tap at Spartanburg's Little River Coffee Bar, showcasing the java-good stylings of its eponymous Little River Roasting Company minutes away.

The shop shares a prime downtown spot inside the Masonic Temple building alongside Hub City Bookshop and Cakehead Bakeshop, which generously supplies muffins, scones, biscuits, quiche, and other yummies for conspicuous consumption. (Pause. Books, coffee, and cinnamon buns? Yes, yes, and yes.)

Coffee lovers will revel in the bean selection, comprised of a rotating roster from about 25 varieties, and a roasting spectrum (displayed on a nifty "Roast-o-meter") from light to dark, with light-medium and medium-dark in between. I can vouch that the medium Little River Blend is a balanced sip (just enough acidity) with a hint of chocolate.

But for those who prefer more milk than coffee, the friendly baristas will cater to your wishes—and you can rest (or recharge) assured, tasting the local difference in each frothy sip.

Check out this spot morning, afternoon, or night (live acoustic performances on Fridays and Saturdays)—and you'll likely discover more than a fresh cup.

Little River Coffee Bar, 188-A W Main St, Spartanburg, littleriverroasting.com

Kitchen riffing

I've certain parameters for myself this January. Discipline. A black coffee.

You see, I have attention-deficit disorder. Self-diagnosed. I continue to accumulate recipe after another. I'm overwhelmed by my Bon Appetit collection, not to mention all 524 recipes of Mastering the Art of French Cooking. (Stay tuned for "Julie & Julia...& Blair," in which I will master each recipe from finish to start, then translate my blog into French.) But in the spirit of focusing and saving some dough, I've decided to cook with what I have on hand. Chopped-style.

Instead of eel, durian, and ketchup, luckily I had sweet potatoes, yellow lentils, garlic, onions, and vegetable broth. A soup was born. I must say this was a pleasing winter meal, perfect for lunch, dinner, breakfast!, or an afternoon snack. Cardamom lends a subtle sweetness, accenting the sweet potatoes, and curry powder/red pepper offer balance and kick.

Cure what ails you with this soup—or, better yet, riff on what you've got.

Sweet Potato and Yellow Lentil Soup

Serves 4

2 sweet potatoes (keep the skins!), chopped into bite-sized pieces

1/4 cup dry yellow lentils (or substitute red lentils)

1 1/2 Tbs olive oil

1 large white onion, chopped

2 cloves garlic, chopped

1 1/2 tsp curry powder

1/2 tsp cardamom

1 tsp salt

1/2 tsp pepper

1/4 to 1/2 tsp red pepper

1 bay leaf

3 1/2 cups vegetable stock

Mix curry powder, cardamom, salt, pepper, and red pepper. Set aside. Heat olive oil in large pot over medium flame/temperature. Add garlic, then onions. Cook, stirring occasionally, until onions are tender and translucent, about 8 minutes. Add spice mixture and stir constantly for 1 to 2 minutes.

Pour in about 1 cup of stock; add sweet potatoes. Stir. Pour in remaining stock; stir. Add lentils and bay leaf. Stir. Bring to boil, then turn heat down to medium-low. Cover and cook until potatoes and lentils are tender, about 20 minutes. Uncover and cook 3 to 5 minutes. Remove bay leaf.

You can gently mash potatoes and lentils to give liquid extra heft/texture/bite. I prefer a textural variety of whole, mashed, and liquid elements.

Ladle into bowls and enjoy! This soup, like most others—like most of life—gets better with time.