What do you do when you’ve shoveled the walks front and back and you aren’t expecting anyone but the mail carrier? You won’t be driving anywhere today. You going to just sit there and read?
Not today. Write? Maybe. But first I’ll make an inordinate number of trips between the best window and door views–taking photos again–repeating myself in awe-filled tones on how light and easy the frozen raindrop pebbles were scraped and tossed. “Just like granulated sugar,” I’ll say. Again.
Then as predictably as snowfalls beautify our northeastern landscape in January, I’ll start to bake. Or cook. But no Chef–like The Ranting Amateur whose postings I admire — I may try something I fancied on a recent magazine cover. I’m thinking I’ll make Anadama bread in all its molasses glory another snowy day before spring. That Betty Crocker Cookbook (first edition–1950) recipe, brown finger smudges and all, isn’t going anywhere.
Yes. On the first snowfall of the weekend I’m thinking soup. I set oven temp at 425 degrees and start cutting into 1-inch cubes the butternut squash I brought home weeks ago with good intentions. Softer now, cutting 1/2 to 1-inch discs across the solid end is a snap for paring. NOTE: Select butternut squash with smallest bulbous end for fewer seeds and fiber to discard.
A half dozen nice-sized carrots (thinly scraped with a peeler) get cut to 1-inch pieces and tossed in a big bowl with a half dozen (if small) whole garlic cloves and a sliced medium onion. 2 tbsp of olive oil and a scant shake of salt and pepper (to taste) will coat the tossed vegetables. On a cookie sheet, turn all with spatula halfway through 30 minutes in oven.
I set timer for two 15-minute segments so I can’t forget.
In 3-4 batches (depending on food processor capacity, puree vegetables along with the 4 cups of chicken stock. Mine was pretty and more textured (just the way I like it) with bits and pieces of the two shades of orange. Rather than sweeten with the whole TBSP of brown sugar, as in the original recipe, I pared and microwaved 2 smallish Gala apples in 1 tsp water 4-5 minutes while vegetables were baking, pureeing together.
When bringing soup to simmer for serving, add 1/2 Tbsp brown sugar and 1/4 tsp nutmeg to the pot. (panini croutons optional)
I have two lovely Pfaltzgraff tureens–one gray, one blue. But my smaller ceramic pumpkin was the perfect size for about 9 one-cup servings. Perfect color to warm up my snowy day!