A Tosa resident since 1991, Christine walks the dog, cooks but avoids housework, writes and reads, and enjoys the company of friends and strangers. Her job takes her around the state, learning about people's health. A Quaker (no, they don't wear blue hats or sell oatmeal or motor oil), she has been known to stand on both sides of the political and philosophic fence at the same time, which is very uncomfortable when you think about it. She writes about pretty much whatever stops in to visit her busy mind at the moment. One reader described her as "incredibly opinionated but not judgmental." That sounds like a good thing to strive for!
The first snow shoveling yesterday was a delight. The snow was light and swiftly dispensed with. But the second one, starting around 11:30, was a different matter.
The snow was wetter, heavier and blowing sleetily. Snowglobe lovely, but hard on these old bones. The plows were resting or elsewhere, and only my shovel and the sudden deer were making tracks.
Three quarters through the job, the troops showed up, my big kids and a friend of theirs, with a dramatic flourishing donut skid in front of the house. To the rescue! My part of the job was done. I'd earned the PM Pain Reliever I'd take before sleep.
Between snow scrapings, I'd rummaged through the cupboards to see what soup stuff lurked there and tossed it into the pot. So a warm bowl awaited.
Simple, cheap, delicious: a twist on something Mom would make. Caramelizing the squash and onions made all the difference.
Share your favorite winter comfort dish with us?
Winter Squash Soup
2 good sized winter squash (e.g. acorn), peeled and cubed
1 onion, chopped
3 cloves garlic, minced
Thyme, sage, pepper to taste
4 cups chicken stock (use vegetable stock if you're a vegetarian)
healthy splash of olive oil
Heat olive oil in a dutch oven on stove top (medium high heat). Toss in squash and saute until some of it starts getting brown. Add onion and continue until it starts getting brown. (Be careful not to burn, though.) Add garlic, thyme, sage and pepper and saute for a minute or two. Add stock. Bring to a boil and then reduce heat. Simmer for half an hour or so. Puree all in a blender (carefully so you don't get burned). Adjust seasoning. Enjoy!