....and now the truth about yesterday
Oct. 14, 2010 5:34 pm
Updated: Oct. 18, 2010 9:35 am
Ok, in theory, the idea of double the work and save half the time sort of
works. Today's dinner butternut squash soup, seemed like such a good idea --
yesterday. But, here's where the gourmet comes in. If I hadn't pre-prepared the squash, I would have just grabbed something to eat, for the sake of eating. Instead, I quickly whipped up the soup, using the recipe from the Cuisinart cookbook (yes! the
food processor arrived! The mac-daddy of all kitchen buzz saws, that makes quick work of any chopping, slicing, dicing, or pureeing, in mere moments.)
I'm not posting the recipe, though because while it was delicious, I need to tweak it a bit, first because I found it to be a bit heavy in ginger, for my taste -- sorry. BTW, if somebody has a good recipe for butternut soup that is not heavy with cream, let
Next, I put the food processor to work and sliced up some apples I purchased last weekend at a roadside stand in Southern Indiana. Did I want to? Nope, not really. But I had time to kill while the soup cooked and I hate having to eat fast or heavily preserved
food, because it's all that is available when I don't cook with the fresh stuff, and it rots. So I made up my
favorite apple betty. recipe, while the soup cooked. BTW, I bought a lot of apples, so that I could make and freeze my next favorite autumn dessert:
apple dumplings. Except that even with the frozen pastry dough used in this recipe, they are too much work.
Not a problem though, last year, I had an extra jar of mincemeat on the shelves, and using that inside the cored apples, with a smidge of walnuts, is to die for! I assemble them, and put them in single serve containers that can stack in my freezer. When I
crave a sweet dessert in the thick of winter, I pop one out, put it in an oven-proof bowl, and bake it with dinner.
I'm posting a picture of my kitchen -- while it may be efficient, and effective to stack my meal preparation, nobody ever said it was pretty -- it only means that I clean half as many kitchen disasters. Just being honest with you -- I'm not the expert, just
one who works at it. Share some of your best ideas, when you get a chance. When one person posts, we all get better :)