So last night we had the soup. It was fantastic! We altered it just a little, not putting IN bacon (we used it like a condiment) and putting sour cream in during the blending process, We served it with home made bread, and stuff to sprinkle on the soup. Oh yeah, we also didn't use turnips. The store was inexplicably out of turnips. They had beets, and rutabagas, potatoes and other root veggies. Just no turnips. Either way the soup was great! Mama Bird loved it and My stepfather had THREE helpings!
We had a bit of a heat wave here, we got up to double digits! Woo-hoo! I still need to get new earmuffs. I have learned the beauty of polar fleece. It's warm. Especially if you wear multiple layers of the stuff. Sure, it makes you look like you've gained 50 pounds, but you're warm. And if you're just running errands, who cares?
I am also in the process of thinning out my kitchen. No, I am not getting rid of new and fun appliances. I am getting rid of old and rarely used glasses. And some vases I have multiples of. Oh, and the counter top dishwasher that no longer fits the faucet on my sink. If I give away or dispose of these items, I might have room for the new toys. And for MORE new toys in the future. Like the bread maker. And the stand mixer.
Here is a great winter/fall recipe to keep you warm.
Roasted Root Vegetables
1 2&1/2 lb butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 &1/2 lb Yukon gold potatoes, unpeeled, cut into 1/2-inch pieces
1 bunch beets, trimmed and scrubbed, not peeled, cut into 1/2-inch pieces
1 medium sized red onion, cut into 1/2-inch pieces
1 head of garlic, cloves separated and peeled
2 Tablespoons olive oil
Preheat oven to 425 degrees.
Oil two large rimmed baking sheets. Combine all ingredients in a very large bowl; toss to coat with olive oil. Divide vegetables between the two prepared cooking sheets; spread evenly. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour and 15 minutes.
What do you know? Turns out I DID have a vegan friendly recipe after all!
--Little Bird is making room