I want to paint a picture of what was going on in the kitchen at this time. Andy is standing at the stove stirring his perfect fudge. I found a CD from high school and was dancing and singing to ghetto rap like "Back That A$s Up" while chopping up my butternut. Fun times were had by all.
Penzey's...the best damn spice store around. Thanks to my amazing cousin Missy, who got Andy and I the wedding crate, we were introduced to the wonderful world of delicious spices. Once you use Penzey's in your recipes, you'll never go back. They're super fresh, and probably the most aromatic spices I've ever had. Their double strength vanilla is the stuff dreams are made of. Once you put that in your favorite baked good, people will detect the difference. I digress.
1 butternut squash
1 apple (preferable granny smith, but I only had a gala)
3 large carrots
1 container of veggie stock
Spices- I just added a bunch of spices to taste.
The pic above is a mix of cumin, ground ginger, smoked Hungarian paprika, chili powder, salt and pepper.
I forgot to take a picture of the final product, but basically you sautee all the veggies for about 10 minutes. Then you let everything simmer together for 30 minutes. You can either eat this soup hearty in its broth-state or you can puree it. I did a little mix of both. I half pureed it so there were several large pieces of veggies still in it.
Breakfast this morning was Bob's Red Mill gluten free breakfast cereal. I added some pumpkin, semi-sweet chocolate chips, unsweetened dried coconut and a scoop of Naturally Nutty's toffee nut butter.
I'm going to be doing some packing and closet cleaning today. I'm flying to NY on Thursday to begin the interview trail with Courtney. I'm going to NYC, Connecticut, Boston, Springfield, and back to NY. It's going to be a long exciting week.