Yes, and I am not making light of it, there are times when the world is on top of us instead of us on top of it. Days the crashing and burning feels personal (though there's always crashing, and always burning), and our friends look older, smaller, withered and hunched, and we lose some to depression, illness, despair.

On those hard days we have a simple choice -- succumb, or nurture ourselves.

A walk in the woods. A pot of black tea with avocado honey. Making love with someone you love. Music. Soup. Chocolate. And this sweet and savory Root Ragout.

Perhaps we're dining on the deck of the Titanic. But even as we sink, we have to eat. Why not dine?  

Root Ragout
A hearty fall and winter vegetable stew. A family fave that warms the soul when the nights are cold. Can really vary depending on what you've got. Can be elegant when you use whole "baby" vegetables. There are few moods that can't be elevated by root ragout. This is Bill's recipe, adapted from his old Larousse Gastronomique.

INGREDIENTS
Some of the below:
Onions -- sliced
Potatoes - chunked
Garlic -- whole
Carrots -- chunked
Turnips-- chunked
Beets -- chunked
Parsnip -- chunked
Rutabaga -- chunked
Lettuce -- chopped
Sweet potato -- chunked
Artichoke hearts

Butter
Stock, chicken or beef, enough to cover
Salt
Pepper

INSTRUCTIONS

In a large Dutch oven, sauté onions and garlic in butter. Just before onions become translucent, add carrots and various roots an season to taste. Sauté for five minutes.  

Add lettuce and whatever other vegetables you're using.

Cover with stock and cover.  Cook on medium until roots are tender.

Scoop out vegetables and roots and set aside.

Add butter to taste. Reduce fluid on high until syrupy. Pour over and serve.