For lunch on Saturday, we had Winter Squash Soup - which is similar to a cold summer squash soup I make in the (shocking) summer. :)
From the cookbook “The Squash: History, Folklore, Ancient Recipes” edited by Arneo Nizzoli
Squash Soup
6 cups chicken broth
6.5 pounds squash seeds and rind removed
1 small onion
3 small shallots
3 floury potatoes peeled
3 tbsp flour
2 cups cream
salt
pepper
gruyere
10 tbsp butter
Chop onions and shallots saute them in the butter until soft.
Add flour and stir in. Allow to brown slightly.
Cut up potatoes and squash add them to the onions and leeks and brown for fifteen minutes.
Season with salt and pepper, add the chicken broth, bring to a boil and leave to cook for one hour over moderate heat.
Blend the soup. Return to heat, add cream, and check the seasoning.
As soon as it boils remove from heat and add grated gruyere.
We fixed a 'Thanksgiving' style meal for supper. We had Apricot-Glazed Turkey with Roasted Oniont and Shallot Gravy and Dried Fruit Stuffing. Both Recipes that my Uncle P brought to my attention. C and Grandpa also made pumpkin pie.
Some shots I took of my Dad right before we left the house for morning church.
Ornaments that Grandma and C made.
In the evening, we went to the church Christmas concert...
Trying to wrangle the 2-5 year-olds into position.
K discovers the prop box for the next portion of the program.
They are supposed to be singing about the sleeping baby Jesus here...
Finally in the last few seconds of the little kid's portion of the program, someone realized the damage K was doing and rescued the prop.
Fabulous pictures!
ReplyDeleteI could almost 'hear' it.
I loved all the photos. Also now I know why your mom and dad weren't on-line Sunday morning. Most Sundays we IM each other before church.
ReplyDeleteHow'd you like the turkey and stuffing recipe?
ReplyDelete