From Dawn to Dusk... the journal |
one woman's journey a day at a time "to touch the cup with eager lips and taste not drain it" |
grow old along with me the best is yet to be... |
fishing at last! |
Site created by Rian for Rian and friends |
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Thursday, October 31, 2002 * Happy Halloween! This will be short, but wanted to at least post a greeting today... or tonight as the case may be. No little kiddies living here anymore and grandkids do not reside close by so we are content to have a few decorations on the front doorstep and lots of candy on hand for eager little mouths that cry, "trick or treat!" Did make a home-made pumpkin pie and some delicious pumpkin soup... and will serve a tomato basil tart (kind of like a pizza) with that for supper. We'll lock the cats up inside tonight where the constantly ringing doorbell and visitors don't upset them. Poor Thibs. Tonight is his night of hell. He so hates the doorbell. Even Rose has come in early to avoid the commotion. We tell them it's not a safe night for cats out there. And it's true. Weird things happen on Halloween... and for some reason cats seem to be the likely target. And our Reverand Mister Black, the black Tom that hangs around, is at the moment sleeping on our outside patio sofa. DH will shut the gate when he gets home from work so that the yard will be a haven for those that need it. So here's wishing you a safe fun Halloween filled with lots of treats and not too many tricks. Rian ...an old pic from a previous Halloween and my Pumpkin Soup Recipe! SOUTHWESTERN PUMPKIN SOUP (easy and always good! - one of my favorites) 3 cups chicken stock or canned low-salt chicken broth 1 cup whipping cream 1 (15-ounce can) pure pumpkin(Libbey's is best) 3 tablespoons (packed) brown sugar 1 teaspoon ground cumin 1/2 teaspoon chili powder 1/2teaspoon ground coriander 1/8 teaspoon ground nutmeg 3/4 cup (packed) grated sharp cheddar cheese Chopped fresh cilantro Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly - about 15 minutes. Season to taste with salt and pepper. (*Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate Rewarm over medium-low heat, whisking occasionally*) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve. Makes 4 (first-course) servings. Bon Appétit October 2000 |
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