I love love love seeing 10 hits on my blog. I feel like celebrating.
Gone are those 1000+ days. Amen.
I deleted all the baggage and cut all my ties.
I’ve been watching Hoarders lately and felt the same way about my blog. It had piles of shit I didn’t like, recognize or want anymore. It was so infested with douche bags and liars that the clean up would have been exhausting and endless- so instead I just burnt the whole fucker down- like most of the people on that show should do with their houses!
🙂 Ahhh. Peace. Clean sheets, new socks and your favorite sweatpants, sort of cozy freshness.
I’d documented my midlife crisis and sad attempts at having faith in the worst of humanity and took the last, very necessary response… and threw it all into the fire.
When you don’t like the view in the rear-view mirror anymore, you need a change of scenery and a fresh perspective.
Now I don’t mind writing anymore, though I may bore everyone to death with recipes, teething woes and too much gardening…
but at the very least… you’ll get to eat great food because I’m a domestic whirlwind these days. Behold! The perfect butternut squash soup, in my not-so-humble opinion… to celebrate this nice clean house.
My Better Butternut soup
8 cups good chicken stock. I make mine- you can do the same easily or buy it pre-made. Buy the organic one, really… because commercial chickens are perhaps the least respected meat raised and you should do your part to stop it. Even if your part is lazy- it counts. Ish.
1/2 c. Butter
2 c. Shallots. They’re the Filet Mignon of onions- trust me- spend the extra $.
3 cloves Garlic, minced, and while you’re at it- plant some! Garlic goes in to the ground this week and it’s so delicious home grown!
3.5-4 lb Butternut squash. Peel, seed and chop it into cubes. It’s a smooth textured winter squash and its glorious if you’re type A like me and want to see perfect orange cubes in a big white bowl.
2 c. Pumpkin puree. Finally something to make with all those pumpkins from the garden or in a can from the store- it all tastes the same.
1 c. Half & half
Just typing this recipe up makes me want to go make some more, and I just finished the batch I made this week for breakfast this morning.
Dice your shallots and garlic while the butter melts in your stock pot. Let them soften over low-medium heat until they’re translucent. Add your chicken broth and bring to a boil over medium heat. Add your butternut squash cubes and pumpkin puree. Simmer until the cubes of squash are soft and use your stick blender (don’t tell me you don’t have one. Go buy one!) until roughly half the cubes of butternut squash are blended. It will be a creamy lumpy texture and smell like heaven. Salt & pepper to taste.
Add your half & half and stir, stir, stir. I usually make some naan or croutons to go along with it, but it’s good all by itself too. Enjoy a fresh & happy fall!