Tonight marks the beginning of the outdoor hockey season. The high here today is a whopping 31 degrees and by the time my blades hit the ice at 9:10pm, I imagine the wind chill will have it feeling in the low 20’s.
But I really shouldn’t complain. Outdoor hockey is 5 minutes from my house while indoor hockey is about 45 minutes from my house. Reason #12,823 I took up tennis last winter – I can play 5 minutes from home AND it’s toasty warm.
And yes, I am beginning to realize that at 29 years of age, I still rely heavily on organized sports for exercise. What can I say? It’s my social time and my exercise in one. Besides, sports and competition are just fun. So is step aerobics, but that makes my 29 years young into 59 years old….whatever.
With the late ice time, I won’t be getting home until about 11pm…at which point I will need a shower like whoa. And because I can’t go from an aggressive, freezing cold sport like hockey to sleeping in a matter of minutes, I’ll likely lay in bed reading on my Kindle until way too late. Normally this is only somewhat of an issue, but with a newborn, this is a big, big issue.
The whole “sleep when the baby sleeps” is something I try to adhere to at night. Except that she’s on no solid schedule and I never know if her first stretch of sleep will be 4 hours, 5 hours (more the norm), or if she’ll be a unicorn baby for the night and grant me with 7 straight hours (it has happened TWICE now, folks!). Regardless, hockey will be cutting into those abbreviated sleep hours and lord knows what shape I’ll be in tomorrow. But my organized sports are worth it 😉
And with the start of the outdoor hockey season, I am quickly realizing that that really just marks the beginning of REALLY COLD weather here in Michigan. FUN, HUH?
Let’s be clear. Beach > hockey.
In the meantime, I’ll be eating a lot of soup. We love soup in this house and we NEED soup in this house. It reheats like a dream, is generally chock full of vegetables, and it has endless varieties to choose and adapt from. This version of broccoli cheese soup is roasted and made extra creamy and thick with the addition of potato. Delicious!
- 4 Tbsp olive oil, divided
- 1 large head broccoli, cut into small florets (about 6 cups)
- ¼ tsp kosher salt & freshly ground black pepper, to taste
- 1 onion, chopped
- 1 medium russet potato, diced
- 1 (14.5 oz) can low-sodium vegetable broth
- 1 cup half & half
- 1 cup nonfat milk
- 1½ cups 2% sharp cheddar cheese, shredded
- Preheat oven to 400F.
- Drizzle broccoli florets with 2 tablespoons olive oil, season with salt and pepper; toss well. Roast broccoli until browning well, about 20 minutes; remove from oven and set aside.
- Meanwhile, heat remaining 2 tablespoons of olive oil in a heavy-bottomed pot over medium heat. Once hot, add onions and saute until soft and translucent, about 5 minutes. Add diced potato and broth; bring to a simmer and cook until potato is soft, about 15-20 minutes.
- Add half and half, milk, and roasted broccoli. Using an immersion blender, blend soup until thick and to desired consistency. Heat soup until very hot and stir in cheese until melted and serve hot.