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Catching Up

October 30th, 2006 at 07:20 pm

I'm in a good place with October ending. I'm off today and tomorrow, so I'm able to get some things done. (Nothing great, just the typical stuff I normally have no time for).

I'm looking forward to Halloween tomorrow. The kids are so excited. They have a parade at school, followed by some trick-or-treating around the neighborhood.

I need to tally up all of my October spending and check the budget. I'm anxious to see how much my gas bill went down now that I'm taking the train to work. Also, the gas company is coming tomorrow morning to install a special meter that they can read from the street. That'll allow me to actually get an actual reading each month...hoping this will go down too.

It's going to be an expensive week coming up. Our anniversary is Saturday, and DS's birthday is next Monday. I also scheduled the kids' Christmas pictures for Thursday afternoon. It's getting to be that time of the year again...

2 Responses to “Catching Up”

  1. pjmama Says:
    1162268584

    I've been looking for a good recipe for butternut squash soup... think you could shoot it by? Smile

  2. mjrube94 Says:
    1162305141

    Here it is: Piece of cake to make, freezes well. Worst part is peeling the squash! Serves ~8

    2 large butternut squash (~5lbs) 1 tsp. curry powder
    4 tbsp unsalted butter 1/2c dry white wine
    salt & pepper 6c water
    1 tbsp. olive oil 1c unsweetened coconut milk
    1 med. onion, finely chopped 1 thyme sprig
    1 leek, thinly sliced Coconut shavings (garnish)
    1 shallot, finely chopped
    2tbsp. minced fresh ginger

    1. Preheat oven to 350. Halve squash, peel, and seed. Place cut side up on baking sheet. Fill each cavity with 1/2 tbsp. butter, salt & pepper to taste. Roast for 1hr 20 min until tender. Cut into large chunks.

    2. Meanwhile, in a large soup pot, melt remaining butter in olive oil. Add onion, leek, shallot, ginger, and curry powder. Cook over mod high heat until lightly browned. Add wine and cook until evaporated.

    3. Add cooked squash, water, coconut milk, and thyme. Simmer over mod-low heat for 15 minutes.

    4. Discard thyme sprig. Working in batches, puree soup in a food processor or blender until smooth. Season with salt & pepper. Garnish with toasted coconut shavings (optional) and serve.

    Can be refrigerated up to 2 days; freezes well...

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