This is not to say that winter is completely over – it did hail this week, after all – but the trees and flowers seem optimistic.
I planted some seeds a few weeks ago, and they sprouted in under a week. Soon we’ll have fresh herbs for cooking!
I haven’t grown anything from seeds since the proverbial seed in the plastic cup from kindergarten (which has been metaphored to the death by Chicken Soup for the Soul, and yes I just invented the word “metaphored,” you’re welcome).
Filed under plants, seasons
Note: This is, as will become obvious, an old post that somehow never made it from draft form to published. Probably I meant to take a picture of the soup and forgot. Anyway, if you have a yen for something out of season, here you go! Or just bookmark it for six months from now.
It’s fall, and that means…soup! This is a very forgiving/adaptable recipe – even the chestnuts are optional if you just want a roasted carrot soup or squash soup or pumpkin soup. But the chestnuts add a nice flavor and texture – I use whole steamed chestnuts (you can get them vacuum-sealed at Trader Joe’s, or in jars at most grocery stores, seasonally).
2-3 potatoes or 1-2 winter or acorn squash or 1 pumpkin or butternut squash
2 garlic cloves, whole, peeled
Wash and chop the above; toss in a baking dish with oil, salt, and pepper, and roast at 425 F, turning every 15 minutes, for about an hour.
4-6 cups vegetable or chicken broth
1 bay leaf
1 cup chestnuts
Heat broth with bay leaf, add roasted vegetables and chestnuts, let simmer 20 min. Remove from heat, remove bay leaf, puree with immersion blender.
1/2 cup cream
1/2 cup milk
Stir cream and milk into soup; add spices to taste.
This soup keeps well in the fridge for several days, and even freezes well; just allow enough time to thaw and heat through before serving.
Restaurant Week is a great invention. (Invention? Tradition? Custom? Thing.) This year we took advantage of lunch offerings as well as dinner, and went to the Top of the Hub.
There’s a great view of Boston and all of its wonderful, nonsensical zig-zagginess. We lucked out and got a clear sunny day.
I was also surprised by how good the food was. I figured it would be kind of touristy, and they might not bother with making great food since they had a great location, but I was, thankfully, wrong.
No photos of soup/salad or main course, but here is Ben’s dessert: lime cheesecake with blood orange sauce.
And here’s mine, maple creme brulee.
So delicious. Looking forward to going back!
This cake is pretty damn delicious.
It’s a Pioneer Woman recipe (see link above), which means there is plenty of sugar and cream cheese. I’m not going to lie, it does take a few hours (make cake, let strawberries steep in sugar, make icing, assemble, etc.), and there are many dishes to wash, but it is worth it.
Many friends whose birthdays are in March agree!
I wish there were more of these signs.
Also, more ducklings.
That is all.
Filed under animals, signage