Updates

Fall is here,and we’re having a wonderful time at the Funny Farm.  Busy, but wonderful.

We still have so many projects to complete here, so we’re just doing the best we can, one at a time.  The past few week ends we have been staining the stair railing and the stairs that lead from the living room to the basement.  I say ‘we’…I mean ‘he’.  I have volunteered to help…but the response is “I don’t think so, remember the laundry room ceiling?”  The laundry room ceiling story is etched in his mind.  It had to do with me, a paintbrush and paint, and a disfigured ceiling…well…I won’t go into it.

I’ve had this in the living room for two weeks…

Living room floor with a stair staining project in progress

 But it will be worth it.  In another week or so.

The newels and top and bottom railings will be stained, and the spindles will be painted white to match the baseboards and other trim.

Other than that, of course there’s been lots of cooking.  Fall means soup to me, and I’ve been making our favorites.  One that I love is Butternut Squash Soup.

Butternut Squash Soup

Ingredients

• 6 tablespoons chopped onion
• 4 tablespoons margarine
• 6 cups peeled and cubed butternut squash (I roast it in the oven for 45 minutes with olive oil and garlic, then cool and cut up.  I think it adds deeper flavor)
• 4 cups chicken stock
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 2 (8 ounce) packages cream cheese or 1/2 cups of Half and Half (or heavy cream if you want to be really bad)

Directions

1. In a large saucepan, saute onions in margarine until tender. Add squash, chicken stock, marjoram, black pepper and cayenne pepper. Bring to boil; if the squash is roasted first, lower heat and simmer for about 10 minutes.  If raw, cook on low to medium heat for 20 minutes, or until squash is tender.
2. If you like your soup totally smooth, puree squash and cream cheese or Half and Half in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.  I just mash mine in the pot with everything else and heat and serve. 

 
This is quickly becoming one of my favorites.  Add a piece of fresh home made wheat bread, and it doesn’t get much better than that.

We’re having some folks with little ones out this Saturday night for Halloween. I’ll be making a different chili than my usual, can’t wait to try this recipe. If it’s as wonderful as I think it will be, I’ll share the recipe next week.

Hope you all have a safe and fun Halloween!