Friday, September 15, 2006

And, it's a wrap!

Call me lazy, or uninspired... but I really haven't felt like blogging this week. Bleh.

I made up this "perfect week in a perfect world" Schedule, and printed it out. It's hung right below my calander. It's pretty, and color-coordinated. Blue is for outings (not that we'd be gone the WHOLE time... just so I remember when things happen) Green is for home, and purple for naps, etc. Lovely? Yes. Also? It's laughably optimistic. Don't you think?

(you can click on it to enlarge)



I mean, I think we slept in until 10:00 yesterday, so of course the morning didn't go as planned.

And nap time? Can you say, from 4-6:30 pm. Yeah, I can.
Sigh.

Well, we've had fun - and that's what matters. We've made it to the park, and to Farmer's Market, to our pic-nic, and an art class this week. So, you know... it's happening! And that was the entire point of the Schedule. ;)

Anyway.... when The Boy wakes up, we'll go to the mall. I have a 30% off Gymbo coupon, and I wanna go to Bath & Body Works and get my free COconut lotion for buying $4.50 worth of tealights for my fragrance warmers. Heh.

Monday, Travis and I are venturing up on the train with my mom to visit my Grandma in Davis. 5 hours each way. Yikes! But at least it's at night on the way up there, so hopefully Travis will sleep in the Mei Tai. Or, I guess we'll see what happens!
I've gotten the cooking bug again. For awhile, the entire idea of just creating dinner every night overwhelmed me.

But, now, I'm getting to where I can SOMETIMES sneak in time to make extra stuff.

I made some kick-ass apple-spice cookies for our PP Picnic. They had a powedered sugar apple cider butter frosting and yum. I'll have to type the recipe out. It came from Better Homes & Gardens "Eat" Magazine. But I will. It's really good!

Yesterday I made a super yummy butternut squash and apple soup from Ina (AKA the Barefoot Contessa)

It's got curry, so there's a kick to it! :) I add a tiny bit of cream to the individual bowl and yum!!!

Butternut Squash and Apple Soup

2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
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2 comments:

Anne said...

looks good. it is getting to be that time to start eating the shiz out of butternut squash and I'm a huge fan of incorporating it in soup. ( or tortellini.) I'll have to try this (since Ina knows her bidniz) but since my husband bitches about curry, that'll be omitted. Don't even get me started on how Indian cusine is not allowed in the houe. I have to sneak off to eat it.

holli said...

Good grief - you and Tom.. he lives for creating charts about every aspect of life. I'm doing good to scribble it out on a shredded receipt.

As for cooking - what is this new thing I'm hearing about? It sounds so interesting!