Four

Having been tagged by Bob and The Poorman, and desiring to be a good member of the blearggh community, I have answered the series of "four" questions below. Or in some cases, refused to answer them.

Even if you're not interested in these details of my life—which frankly aren't that fascinating even to me—there's a good soup recipe at the end.

Four Jobs You've Had

1. Washington Post paperboy
2. Camp counselor for camp nestled next to Camp David
3. Factotum for corporate lawyer with extremely powerful cocaine addiction
4. The worst job ever (details too awful to reveal, unless you ask very nicely)

Four Movies You Could Watch Over and Over

1. Godfather
2. Godfather, Part II
3. Hoop Dreams
4. Annie Hall

Four Places You’ve Lived

1. Columbus, OH
2. Rockville, MD
3. Copenhagen, Denmark
4. Los Angeles, CA

Four TV Shows You Love to Watch

1. Football, as long as the Redskins keep winning
2. Daily Show
3. Colbert Report
4. Law & Order reruns; in fact, I loved them so much I had to stop watching completely or I wouldn't have been able to do anything else with my life

Four Places You’ve Been on Vacation

1. Montreal
2. Gatlinburg, TN
3. All over France
4. Galveston, TX

Four Blogs You Visit Daily

1. Eschaton
2. Bob Harris
3. King of Zembla
4. Chris Floyd's Empire Burlesque

Four of Your Favorite Foods

I'm attempting to become a vegan. It's not nearly as bad as you'd think.

1. Attack of the Vegetables soup (recipe below)
2. Walnut lentil casserole
3. Gala apples
4. Leeks/red peppers/mushrooms/garlic roasted together

Four Places You’d Rather Be

I'm generally happy wherever I am

Four Albums You Can’t Live Without

I don't think going without any album would actually cause me to die

Four Vehicles You’ve Owned

I refuse to answer this question on the grounds it would tend to embarrass me. I believe this is covered by either the fifth or third amendments.

ATTACK OF THE VEGETABLES SOUP
serves 20

Kale
Collards
Swiss Chard
Broccoli rabe
3 stalks leeks, carefully cleaned
Broccoli sprouts
Pound mushrooms, diced
3 carrots, diced
3 parsnips, diced
4 zucchini
Spit peas, 1/2 cup
Lentils, 1/2 cup
Adzuki beans, 1/2 cup
3 onions
Celery juice, 10 oz.
Carrot juice, 20 oz.
30 oz. water
Low sodium vegetable stock, 2 tablespoons

• Fill giant pot with water, juices, peas, lentils, beans and two tablespoons of vegetable stock
• Put peeled onions, unpeeled zucchinis, leeks and beans in large pot, and simmer until zucchinis, leeks and onions are soft enough to liquify in blender
• While waiting for vegetables to soften in pot, chop up other vegetables
• When zucchini, onions and leeks are soft, blend them and set aside
• Put remaining vegetables in the pot along with additional water as needed until vegetables are soft enough to liquify in blender
• When remaining vegetables are soft, blend them
• Add everything back to pot and simmer for at least an hour

This takes about three hours total and creates a gigantic amount of soup, which can be frozen as needed. When you eat it you will turn slightly orange from the carotene.