Each of us has built a collection of seemingly small losses in the last few years—cancelled trips, lost time with family, missed events like graduations and weddings. The accumulation of these disappointments weighs heavy and cultivates disenfranchised grief. This type of grief is difficult to identify, and a lot of us feel guilty honoring it. When others have suffered more, what right do we have to mourn our more minor losses?
I believe it is essential to acknowledge disenfranchised grief, to speak it to someone with whom we feel safe, and then to find alternative ways to enact small joys. I’ve recently felt a diffused, latent grumpiness. I didn’t understand why my temper was short, and I didn’t know why I was feeling emotional. When I paused and went within, I realized that my quiet little griefs had brought on a palpable mood shift. The second I acknowledged my disenfranchised grief, I felt the tension in my shoulders ease a bit. It’s okay to feel sad for the lost moments with loved ones and the vacations that never happened. As I let my grief evolve, I distract myself in lighthearted ways. The feelings of disappointment will diminish, and in the meantime, I counterbalance my grief with happy activities.
Memory Travel
With travel severely restricted and very stressful, I’ve mostly traveled through my past. The last two weeks, my 2015 trip to Italy’s Val d’Orcia has been on my mind. I’m reliving the early mornings on the deck, when the sun came up over the valley, the wild boars squealed, and the birds chirped. Day after day, I’ve been seeing the glorious Tuscan hills in my third eye and almost tasting the fruity olive oil we drizzled on our pasta. Rather than leave me with a sense of loss, my Italian reveries are fulfilling and hopeful.
Awaken the Senses
Throughout the pandemic, the kitchen has been my happy place. Meal preparation calls upon multiple senses. I see the bright produce I pull from the grocery shelves, touch the ingredients as I chop, smell the herbs as I rub them between my fingers, hear the vegetables sizzle in the olive oil, and taste the dish resulting from my labor. After tinkering with my winter minestrone soup, I am ready to share my recipe, found at the end of this post. Please make it your own! Dried beans are even more delicious than canned, and dried herbs can be used in a pinch. My winter minestrone will adjust to your whims, your pantry, and your senses.
Work It Out on the Mat
Sometimes the best way to deal with grief is through movement. This week, my yoga mat has been a place of respite. I admit I’m not pushing myself hard. My exercise is slow and intentional. In the weeks to come, I’ll be ready for more rigor. But for now, I just need to process loss and disappointment. I am learning that acknowledging my grief is uplifting.
Winter Minestrone
- Yield: 6 servings
- Category: Celebrations, Dinner, Soups
Ingredients
- 1/4 c extra-virgin olive oil, plus more for serving
- Parmesan cheese, grated
- 1/4 c extra-virgin olive oil, plus more for serving
- 1 medium-large onion
- 2 ribs celery, diced
- 2 carrots, diced
- 3 cloves garlic, sliced or chopped
- 1/2 tsp. chopped rosemary
- 1 tsp. chopped sage
- 1 bay leaf
- 1 can diced tomatoes (14.5 oz)
- 1 bunch kale, stemmed, washed, and chopped
- 1/2 butternut squash, peeled and cut into ¼ inch cubes
- 4 c water
- 1 can cannellini or great northern beans, drained and rinsed
- salt and pepper
Instructions
- Warm olive oil over medium heat and sauté onion until light gold, about 8 minutes. Add celery and carrots to pot with 2 tsp salt, and cook to a rich golden brown, about 8-10 minutes. Add kale, garlic, rosemary, bay leaf, and sage. Cook over med-low heat for about 5 minutes, taking care to keep the garlic and herbs from burning. Add water and tomatoes, turn up heat, and simmer for 15 minutes. Add squash and cook until tender, about 15 minutes. Then, add the beans and cook until heated through. Remove the bay leaf. If soup is too thick, thin with hot water. Serve in bowls, garnishing each with a drizzle of extra-virgin olive oil and one spoonful grated Parmesan cheese. Variation: For a thicker soup, use two cans of beans.
- Warm olive oil over medium heat and sauté onion until light gold, about 8 minutes. Add celery and carrots to pot with 2 tsp salt, and cook to a rich golden brown, about 8-10 minutes. Add kale, garlic, rosemary, bay leaf, and sage. Cook over med-low heat for about 5 minutes, taking care to keep the garlic and herbs from burning. Add water and tomatoes, turn up heat, and simmer for 15 minutes. Add squash and cook until tender, about 15 minutes. Then, add the beans and cook until heated through. Remove the bay leaf. If soup is too thick, thin with hot water. Serve in bowls, garnishing each with a drizzle of extra-virgin olive oil and one spoonful grated Parmesan cheese. Variation: For a thicker soup, use two cans of beans.
Inspirations