Random Notes from the Sandwich Life
1. Interesting responses to my Grand Theft Auto decision. Some agree, some disagree. I've thought about it a good bit even after we made the decision, partially because I was surprised actually at how many people did agree. I've always been one to think that forbidding something glamorizes it. I also think we need to be realistic about what kids already see and experience with no permission needed. I'd rather Owen see what he's going to see one way or the other, and have the opportunity to look at it with him and discuss it. Of course it depends on the kid. What works for one won't for another. Owen's a thoughful guy though...I look forward to reading his essays on it.
2. A busy week this week. I don't have to work late but my head is still kind of buzzing with to do lists, etc. That's why it was SO nice last night to come home and have Ernie cook a wonderful dinner for us. As much as I love to cook sometimes it's nice to just curl up on the couch, look at a cooking magazine, listen to some Malcolm Holcombe and the sounds of your baby cooking you dinner.
3. The dinner was a rousing success except for the fact that I can not convince Owen to like sweet potatoes. Oh well. The soup was absolutely wonderful...the red pepper balances the sweetness of the potatoes and the bacon and parsley are perfect counterpoints. Ernie said it was pretty quick to make. I wouldn't know as I was basking in my peace and quiet.
Creamy Sweet Potato Soup
from Cooking Light, November 2013
2 pounds sweet potatoes, halved lengthwise (about 2 large)
1/4 cup water
2 teaspoons olive oil
1 cup chopped onion
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
4 cups unsalted chicken stock
1/4 teaspoon salt
6 bacon slices, cooked and crumbled
1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)
2 tablespoons flat-leaf parsley leaves (optional)
1. Place potatoes, cut sides down, in an 11 x 7-inchmicrowave-safe baking dish. Add 1/4 cup water; cover with plastic wrap.Microwave at HIGH 15 minutes or until potatoes are tender. Coolslightly; discard potato skins.
2. Heat a saucepan over medium-high heat. Add oil; swirl to coat.Add onion; sauté 1 minute or until translucent. Stir in cumin and redpepper. Add stock to pan; bring to a boil. Place half of sweet potatoand half of stock mixture in a blender. Remove center piece of blenderlid (to allow steam to escape); secure blender lid on blender. Place aclean towel over opening in blender lid (to avoid splatters); blenduntil smooth. Pour pureed soup into a large bowl. Repeat procedure withremaining sweet potato and stock mixture. Stir in salt. Divide soupevenly among 6 bowls; sprinkle cooked bacon and Parmesan cheese evenlyover top. Garnish with parsley, if desired.
He served it with a crusty baguette toasted in the oven with a bit of butter and parmesan. I can't imagine a better dinner for the night of the first frost.
3. Speaking of the first frost, I had Ernie gather our basil but it looked it had already been damaged by the cold. We covered our tomato plants with a sheet and plan to harvest the green tomatoes today. Hopefully they are still o.k.
4. The weekend before last I wanted to go out to Negangard Farm to buy pumpkins. Leo of course said he had no interest in pumpkins. Owen said he would go but felt it was too early. So I reluctantly put it off. This Sunday we went....and they were SOLD OUT.
Hmph. I was so disappointed that Ernie said I looked like Beaker from Sesame Street.
Saw some beautiful fields but it wasn't enough....
5. Fortunately my husband found half price pumpkins (I guess I really am late) yesterday so I came home to pumpking decorated steps. It seems fall is really here.
6. My sweet pea Leo is sick....fever, aches and pains, etc. Sigh.