Sunday, November 22, 2009

Almost Famous

It’s been a tough-go the last two weeks with the blog. Me verse the writers block. The writers block has been winning.

Today though- today I was almost famous. Husband and I were enjoying a very cold and rainy Sunday with Eileen and her cold and I with mine. Leaving Target, I spied a very precious baby boy [Wyatt] sucking down a bottle. The mom, whose name I would learn is Nicole, asked me, “Hey- are you Rachel?”

Ummm… yes.

“I read your blog.”


I love hearing people who read my blog. There are only five followers on the page, but I get so many emails and comments from friends, friends of friends (i.e. Nicole), strangers, friends of Husband when he was in high school, Woody’s friends, Woody’s friends children, the list goes on and on. So, unlike the priest in Sister Act (Oh ye few, but faithful)—I remember that I write to more than just the five.

Back to Nicole. She made me feel like one million smackers right there with my red nose and spit up covered baby in boy jammies (at 2 in the afternoon). My super mom super shirt started stretching with pride.

Typing this on this rainy Sunday, Husband and wife are at dueling computers at the dining room table sipping our first sips of eggnog of the season. There are few things in life that I love more than nutmeg.

So, in the spirit of giving and the fall—I am going to give my favorite nutmeg recipe, more of a guideline than a recipe, but give it a go… it’s yummy (and easy).

Butternut Squash Soup, sent from Heaven

1 large butternut squash, roasted* (I won’t tell if you buy the frozen box of precooked, pre-pureed Bird’s Eye—if so, you will need 3 boxes, 4 if you like thick soup)
1 bunch of leeks (3-4)
4 tbsp. butter
4-6 tsp. minced ginger (or that expensive tube of it you can find in the produce section)
4 cups veggie or chicken broth
Salt and nutmeg

Leeks—use up to where they split and chop. Sautee in the butter (and salt) 5-10 minutes. Stir in ginger and continue to cook over medium heat. Add butternut squash and nutmeg. Add 3 to 3.5 cups of the broth. Simmer for 20-25 minutes, uncovered- stirring occasionally. Puree with an immersion blender and thin with the rest of the broth, if needed. Salt to taste. If you are eating mine, you best LOVE nutmeg or pass on supper.

* Split squash down the middle and rub down with olive oil and salt. Bake for an hour in a 350 oven. Scrape out seeds and toss. Scoop out meat for the soup and toss the skins. It’s just easier to buy the pureed stuff. Cheaper, too.

From our little family to yours, Happy Fall! Happy Thanksgiving! I am thankful for my sweet baby, my dashing husband, nutmeg, and you.


Aleasha said...

OH how I love eggnog! And butternut squash soup! Yum!! Can't wait to try your recipe out!!!

Nicole barnes said...

It was so nice to meet you this afternoon. I hope that you don't think I'm some crazy person! I also write a blog, I started shortly after starting to read yours and following the Connor blog. I have family that live out of town and they love reading it and keeping up with Wyatt. Its not nearly as good as yours but I try:). The way that you write is amazing, really its very entertaining at 3 am when I'm nursing Wyatt! If you interested in checking us out here it is...