Ever feel like everyone else is out in the world living life better than you? This is certainly not an everyday feeling, but on occasion it crops up. I blame social media and the constant comparison to a curated life from people who I usually don't even know. I know you're thinking, "Wow Morgan, what a concept! We've heard this before!" You're right! You have heard this before — we all have! Yet here I am, still writing about it because it still exists.
I took a few months (okay, nearly a year) off from blogging. It didn't happen on purpose, and the break isn't something I'm exactly proud of. But in the time away, I realized blogging was really a thing I did for me that also happened to benefit the people in my life near and far. I became a better cook, writer, thinker, and creator. I even became a better partner to my now husband and a better friend and neighbor.
Creating this post reminded me of all the reasons I love keeping this blog with Katie. First of which is sharing a thing I love, without the expectation to be perfect, and without the comparison of other cooks, bakers, and bloggers. Sure, I draw inspiration from them, but unlike my career life and, sometimes, my personal life, I really just do this for me. I truly missed it.
Lemon orzo soup is by no means a groundbreaking combo. There are dozens of versions splattered across the internet and in cookbooks. But this is the soup I brought to our close friends Mike and Monika when both their kids were sick. It's a symbol for comfort and for all the reasons this blog has made me better. Because it taught me to share, to be open to learning new things, and to be unafraid of imperfection. For all these reasons, and many more, I promise not to be gone for so long next time.
- In a large soup pot, combine broth, salt and pepper; bring to a boil over high heat.
- Add carrots, fennel and orzo; bring to a boil.
- Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, about 8 to 10 minutes.
- Stir in chicken; cook until heated through.
- Remove pot from heat; stir in lemon juice and dill. Yields about 1 1/4 cups per serving.