On Friday night when I got home from work, DH requested we put aside our computers and do some cuddling and movie watching on the couch. I whipped us up something equally as warm - butternut squash soup. It's the last of pumpkin week, but what a way to go out. It's not cream based so it's ridiculously healthy and oh so toasty. (and that's not a typo for tasty). We watched Mr. Magorium's Emporium which was good and sweet, just like our dinner, just like our cuddling.
Back when I was on the knot, "twins" were a big thing. Dress twins, vendor twins, and most importantly date twins. It was a person to keep you on task, remind you of things you might have forgotten, and be a shoulder to lean on. I didn't find my date twin till late in the game as she wasn't an active poster, but I lucked out because J was more than just a woman who shared the same wedding date. We hit it off instantly and grew even closer when we realized we'd be honeymooning in the same location, and staying at the same hotel. It was great meeting up with them for dinner and drinks and we've kept in touch ever since.
Saturday morning we met up with J and G for breakfast. We'd been talking about going to the Original Pancake House since the honeymoon and Saturday we finally put the plan in action. OPK is our favorite breakfast spot. Jon loves their 49er pancakes which are larger than your head, tissue thin, chewy and gooey. I love the omelettes that rise stories above you, light, fluffy and large enough to feed a small family. J and G loved the place too. I watched them eat off each other's plate, anxious to try everything. We watched Darjeeling Express and No Reservations while I tried to catch up on my mountains of work.
Sunday it was brunch with the girls. We caught up on lots of gossip and for one of the girls it was her first time out of the house in months. Pregnancy doesn't agree with everyone. The good news is, she's as cute as ever! Afterwards there were errands to run and by the time I got home I was cranky. We watched Fantastic Four Silver Surfer as I finally managed to put a pin size dent in the mountain. At least its a start! Now I just have to make it through another week so I can do it all again next weekend.
3 cups chicken stock
1 bag of jasmine green tea
1/2 cup boiling water
1 tsp veggie oil
2 green onions, green part only, thinly sliced
1) In large pot, cover the squash with the stock and bring to a boil. Simmer over moderate heat until the squash until tender, about 35 minutes.
2) In a cup, steep the tea in the boiling water for 5 minutes.
3) Puree the soup in a blender and return it to the pot.
4) Add the tea and bring to a simmer.
5) Season the soup with salt and pepper.
6) In a small skillet, heat the veggie oil. Add the green onions and cook over high 30 seconds.
7) Season with salt.
8) Ladle soup into bowls and garnish with green onions.
Each serving has:
|Total Fat||4.0 g|
|Total Carbohydrate||8.1 g|