Stirring It Up with Molly Ivins (47 page)

Read Stirring It Up with Molly Ivins Online

Authors: Ellen Sweets

The drinking and smoking that unquestionably had a deleterious effect on her health didn't diminish one whit the power with which she wrote about toxic waste, political chicanery, children's rights, bigotry, class prejudice, and corporate greed. In the end she still had a few more things to do. So she conquered smoking. She defeated alcoholism. She had been sober for eighteen months when she died. “Either people will understand or they won't,” she said. All I could do was nod and smile.

She will always loom large for me, but as a whole person, not as an idealized luminary. No, as I've said before, I'm sticking with that Native American notion that cherished spirits remain just long enough to guide the living through the pain of loss.

In reflecting on the seed of an idea Bonnie and Gary Moore planted at that 2007 Book Festival, I've concluded that Molly has remained just long enough for that notion to take root. I'll still feel her presence over my shoulder when I make gumbo, insisting that it's okay to include okra
and
file powder. I'll see her smile as I write to yet another congressional bonehead or rail about some new corporate nincompoopery. I'll especially remember her when I forget the grocery list, or snatch up items that were never on it in the first place.

Epilogue

GENTLE CHICKEN SOUP

I've been making this for so long I can't remember where I got the recipe, or who gave it to me, or to what extent I improvised, and added or deleted ingredients. I do know the original called for a stewing hen, but I opted instead for chicken feet, backs, and necks for the best stock. If you're loath to handle chicken feet, use whatever bits and pieces you want, but know that feet, backs, and necks produce a natural gelatin thickening agent and yield the richest flavor. I call this my “gentle chicken soup” because it goes down so smoothly. I don't peel the potatoes because their skins are rich in fiber, vitamins, and other nutrients. The vegetables cook up soft and the flavors are pure. If you have a food processor with a grating disk, making this soup is a breeze. Like most soups, it's best if made the day before it's to be eaten.

INGREDIENTS

2 pounds chicken feet

3 chicken backs

1 pound chicken necks

1 bay leaf

1 tablespoon celery seed

1 teaspoon garlic powder, organic preferred

1 tablespoon kosher/sea salt

4 quarts water

1 split chicken breast, bone in

2 large potatoes, scrubbed

3 carrots

2 celery stalks, strings removed

1 large yellow onion

1 teaspoon turmeric

1 cup fresh parsley, chopped fine (or Â½ cup dried)

DIRECTIONS

In a double layer of cheesecloth, securely tie together chicken feet, backs, and necks in a purse-like configuration.

Place cheesecloth bag in a heavy 6-quart stockpot and add bay leaf, celery seed, garlic powder, and salt. Cover with water and bring to a slow boil, then reduce to a simmer for 4 hours. Remove chicken breast from the refrigerator and allow it to come to room temperature.

Add chicken breast to pot and simmer for another 20 minutes. Remove chicken to a colander inside a large bowl to cool. Pour liquid that drains from the cheesecloth sack back into the pot. When chicken is cool enough, pick meat from backs and breast, tear it into small pieces, and place it in a bowl. Cover and refrigerate.

When stock is cool enough, refrigerate for several hours, or at least long enough for fat to solidify. Spoon off most of the fat and slowly warm the stock over a low flame.

While the stock is warming, run potatoes, carrots, celery, and onion through the grating disk of a food processor (or grate them with a hand-held grater, on the side with the biggest holes). Add vegetables to the stock, bring to a boil, then lower heat and simmer, covered, for 30 minutes. Stir in turmeric and parsley, correct seasonings, and serve. Serves 6 to 8.