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This past week, we finally cut up the big pumpkin from last year's garden.
As expected, it made loads of cubes and puree—far more than I had freezer space for, so I made a double batch of this pumpkin soup recipe. Which turned out to be awesome, especially with whole wheat bread straight from the bread maker. Masha and Christie, it's relatively easy to adapt for Lenten purposes. :)
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Music of the week: piano music to write to. I listen to a fair amount of this kind of thing nowadays; it kills competitive mental monologues for the most part, yet manages not to distract me on its own.
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I'm off to rescue a princess. And to warm up dinner; there's still some pumpkin soup left.
Happy weekend!
You could've stopped this blog entry right after the picture of Maia. ;)
ReplyDeleteMaybe I should start putting the Maia pictures at the end. ;P
DeleteThanks for the recipe! I'm going to mess around with it this weekend, I think. I could definitely use something new, soup-wise!!
ReplyDelete