Oh, we strategized.
We’d be at our computers at 9 a.m. sharp, fingers poised to click the button that read “buy Hamilton tickets” the moment the digital clock struck nine. Then, The Segerstrom Theatre would place us into a “virtual waiting room” where the ticketing system would randomly assign us a number in the waiting line. We could do this!
Nine a.m.
Click!
Then, there was what we will forever call “the minor setback.”
40,018 and 42,303.
How could that even be? The answer to that question is that, apparently, more than forty thousand other Hamilton junkies signed in at nine, too. Again, how could that even be?
So, throughout the day my friend Carole and I have mostly watched our computer screens ever-so-slowly tick down the numbers. It is 6 p.m. as I write this–nine hours since we joined the line, and we are now 26,691 and 28,976 respectively.
What does one do while waiting in a virtual ticket line for nine hours? For Carole, it was a no-brainer. Clean your house while watching a marathon of old Colbert reruns. (Carole knows how to party!)
For me, it was a day to make soup and finish my income taxes.
I’m beginning to accept the fact that, at 26,691, the closest I may ever get to a Hamilton ticket is to read the lyrics online. This snippet seems apropos.
“Alexander Hamilton
My name is Alexander Hamilton
And there’s a million things I haven’t done
But just you wait, just you wait.”
Like Alexander Hamilton, I’m waiting.
My number is now 26,443.
How can that even be? Apparently, seeing the play Hamilton is going to be among the “million things I haven’t done.”
Here is a recipe for the soup. It’s quite good–a brothy Tuscan soup with farro. I don’t know if the founding fathers ate farro. It was popular in Europe and the Middle East during the time Hamilton et al were putting together our new government.
Save RecipeIngredients
- 2 T. extra virgin olive oil
- 1 large onion (sliced)
- 2 celery stalks (trimmed and chopped)
- 2 carrots (peeled and chopped)
- Salt and pepper
- 1 T. minced garlic
- 1 C. farro (or spelt or barley) (uncooked)
- 2 C. cooked white beans
- 2 C. chopped tomatoes (I used Trader Joe's San Marzanos)
- 6 C. vegetable stock or water (If you don't eat all the soup on the first day, you will need to add more stock or water as the farro absorbs the liquid in the soup)
- 1/4 C. chopped fresh parsley and/or cilantro (I used both)
- 1/4 C. chopped basil (optional)
- Freshly-grated Parmesan
Instructions
- Heat olive oil in a large soup pot. Add onions, carrots and celery to the hot oil and saute for 5-10 minutes until the vegetables are beginning to soften. Stir the garlic into the vegetable mixture and add the farro, tomatoes and stock. Stir.
- Turn up the heat and bring your soup to a boil and then turn down the heat a bit letting the soup simmer for about an hour until the farro is tender. Add the cooked beans to the soup and stir in the parsley and/or cilantro and cook for another five minutes.
- Taste. Adjust seasonings. Serve with a generous amount of grated Parmesan sprinkled over the top of the soup.
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Here is a link to the original recipe from which this recipe was adapted: Mark Bittman’s Tuscan Farro Soup.
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