WTF!!!
I'm in a food rut. Not the kind that I've mentioned before like a flavor rut or an overused ingredient rut. This is a full blown 'I have little desire to cook anything cool' rut. Ok, I haven't completely resorted to eating out regardless of what my bank thinks. It's more of a lack of inspiration. As many of you know, I'm down in SC while the lovely woman is in TN waiting for the house to sell, amongst other job-related reasons. Cooking for one can be a bitch, but that's the kind of stuff I should thrive on. I have only my palate to be concerned with...mine.
(Oh, the iPod is on shuffle and it just dug up some Johnny Cash. Sweet!!!)
Anyway, this not a hidden desire to cook for the masses, as I know SOOO many people in Myrtle Beach, but I've been working my ass off and haven't wanted to get knee-deep in the process of making food. Sure, I've been making basic shit like chicken sauteed with onions, mushrooms , and tomatoes, but nothing outside the box or more than I would make if I swung by the house for a quick lunch.
Tonight I'm making Butternut Squash soup with red curry powder just to have some sort of resemblance to normal life with the gorgeous one I call wife-woman and the two sweet kitties. When I packed up the car to swing on down to SC, half the shit I brought was related to cooking, be it equipment, pans, knives, cookbooks, etc. Hell, I brought my espresso maker and a waffle iron! Chicken & Waffles, baby!
(..."Looking California, feeling Minnesota", we've moved on to Soundgarden!)
The soup is tasting pretty good right now. This all I did to make it:
Cut a butternut squash in half lengthwise from the root end, scooped out the seeds and dropped a tbsp of butter in in each of the cavities along with a tsp of red curry powder. Salt & peppered that bad boy and roasted him at 400 F for 45 minutes.
Then I sauteed half an onion in some oil, then added 3 cloves of garlic (remember, the wife-woman isn't here). I added the roasted squash, less the skin, to the O&G. Now I start adding chicken stock to loosen it up, I'm guessing about 3 cups but this is determinded by how thick or thin you want it. I air on the thicker side (that's what she said).
Finally, I hit it with the immersion blender to smooth it out. Be REALLY freakin' careful if you use a regular blender or food processor for this step. Hot stuff has a tendency to blow up like Napalm in you kitchen. Not good eats, and tell the folks at the burn unit I said "Wasssup?"! Yeah, be sure to check the seasoning to see if you need to add more S&P.
Wow, I'm already feeling better. The soup tastes really good, I'm gonna make a salad, eat a little bread, drink some wine. The night is shaping up. Cooking is good therapy.
Ciao down!
Penn
(Oh, the iPod is on shuffle and it just dug up some Johnny Cash. Sweet!!!)
Anyway, this not a hidden desire to cook for the masses, as I know SOOO many people in Myrtle Beach, but I've been working my ass off and haven't wanted to get knee-deep in the process of making food. Sure, I've been making basic shit like chicken sauteed with onions, mushrooms , and tomatoes, but nothing outside the box or more than I would make if I swung by the house for a quick lunch.
Tonight I'm making Butternut Squash soup with red curry powder just to have some sort of resemblance to normal life with the gorgeous one I call wife-woman and the two sweet kitties. When I packed up the car to swing on down to SC, half the shit I brought was related to cooking, be it equipment, pans, knives, cookbooks, etc. Hell, I brought my espresso maker and a waffle iron! Chicken & Waffles, baby!
(..."Looking California, feeling Minnesota", we've moved on to Soundgarden!)
The soup is tasting pretty good right now. This all I did to make it:
Cut a butternut squash in half lengthwise from the root end, scooped out the seeds and dropped a tbsp of butter in in each of the cavities along with a tsp of red curry powder. Salt & peppered that bad boy and roasted him at 400 F for 45 minutes.
Then I sauteed half an onion in some oil, then added 3 cloves of garlic (remember, the wife-woman isn't here). I added the roasted squash, less the skin, to the O&G. Now I start adding chicken stock to loosen it up, I'm guessing about 3 cups but this is determinded by how thick or thin you want it. I air on the thicker side (that's what she said).
Finally, I hit it with the immersion blender to smooth it out. Be REALLY freakin' careful if you use a regular blender or food processor for this step. Hot stuff has a tendency to blow up like Napalm in you kitchen. Not good eats, and tell the folks at the burn unit I said "Wasssup?"! Yeah, be sure to check the seasoning to see if you need to add more S&P.
Wow, I'm already feeling better. The soup tastes really good, I'm gonna make a salad, eat a little bread, drink some wine. The night is shaping up. Cooking is good therapy.
Ciao down!
Penn
I like to add wilted leeks and good vermouth to my butternut squash soup, and instead of red curry (which I will try for sure), nutmeg and white pepper. Yum.
ReplyDeleteAwwww... how you make "wife/woman" sound romantic... in your love letter about butternut squash soup??!! Eat up and – no worries – I'll get Kel out this week... Krystal??? Hot chicken?? Arnold's?? I know she misses her gourmet sweetie!
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