Where has it gone? Summer 2019

I’m sure I’ve said this a million times - but I’m not sure where this month went. No, I’m not sure where this year has went. A small ticker of small events ran through my head this morning. So little to show for seven months, but I feel my roots have shimmied their way into the soil a bit more this year. So, for a recap, here is what 2019 has brought me since the last time I blogged:

  • I’ve planted sixteen rose bushes in the front - blush and pink and red and peach and yellow. They bloom a little then die quickly. I love them. I’m going to deadhead them as soon as I hit “send”.

  • We’ve a garden on the deck now. It’s beautiful. I hadn’t previously been so successful, so I’m glad to take it on a smaller scale and learn what I’m doing this year. It’s worked well, I think.

  • We had to remodel the bathroom. Maybe that’s why I have been so far behind in updating this space. Working from home means that so much of my day was disrupted with the contractors over. Including the dogs being at their grandparents’! Glad it is (90%) done.

  • I lost a bantam. My favorite one, as these things tend to go. I’m sad. Her name was Little Brown. She was my favorite hen of all times. The barn is a little quieter, as she was always yelling at me for snacks (and she always got more than the others because of it - the rascal).

  • We went to Baltimore last month and are going to Philadelphia this month. Concerts. But also a day trip to New York is on the agenda. Can’t wait.

  • I’m trying my hand at Italian and back to Spanish. Wish me In bocca al lupo!

And most boring of all, I’ve not baked much this year! It’s hot now. I don’t want to - it’s as simple as that. But, I have been getting creative with meals. Which is what I bring you today - the best weekday pasta I ever made. Enjoy, dear Reader!

Weekday Pasta

This is all completely up to you on what vegetables to use up. That’s the beauty of it. But note that cooking times are estimated based on the ingredients I listed for my dish.

Ingredients:

  • One large yellow onion, diced

  • 2 large zucchini

  • 4-5 medium tomatoes (I liked campari here), roughly chopped

  • 2 green onions, thinly sliced both greens and whites

  • 1 can drained chickpeas

  • 1 bouillon cube

  • 1/2 cup water

  • 1/2 cup red sauce (or sub with more red tomatoes and about 1/2 cup water and stew at the beginning)

  • 4 tablespoon butter

  • 1 box spaghetti

  • Plenty of salt, pepper, and red pepper flakes

Directions:

  1. Cook pasta to box directions

  2. While that is boiling away, heat a large skillet or Dutch oven with olive oil

  3. Stir in onion and cook for a couple minutes until just fragrant

  4. Add zucchini and green onion whites

  5. Cook until browned and softened

  6. Add tomato and chickpeas, stirring until tomatoes are just stewed

  7. Add water, bouillon cube, and red sauce, stir and allow to simmer until thickened

  8. Add butter, stir to melt

  9. Add spaghetti and season to taste

Back in Action: Fall Soup - Pumpkin, Curry, Apples, and Almonds!

Pumpkin Curry Soup

Well! The wedding is over and this week has been a dragging-out of lazy afternoon, laundry, and slouching my way back into the daily routine.

I don’t want to say or write too much about the wedding until we have all of the photos. I want to put the best out first and I’m sure will be sharing many, many, many photos throughout the next few weeks (or months!).

But we’re slowly moving from crisp to cold, the mornings that were foggy two weeks ago now freeze as crystals on the too-shaggy grass that crunches to the barn. The nights are long, the dogs are tired. We went to bed at nine last night, our eyes not adjusted to so little daylight.

And so I want something hearty and warm. Fragrant, smooth, sweet and bitter. I want it all. I get greedy sometimes. So I adapted my old soup recipe for Table Magazine last year with some ingredients I had around the kitchen. Ate two bowls quickly for lunch, a third for dinner.

Shared below, I hope you’ll make it, too.

Curried Pumpkin Soup

Pumpkin Curry Soup

Ingredients:

  • 3 tablespoons olive oil

  • 1 red onion, roughly chopped

  • 1 apple, roughly chopped

  • 1/3 cup orange juice

  • 4 cups good quality chicken stock

  • 3 cups pumpkin puree

  • 1 tablespoon salt

  • 1 tablespoon pepper

  • 3 cloves garlic, diced

  • 1/4 cup sliced almonds

  • 1/2 cup heavy cream

  • 2 tablespoon yellow curry powder

Directions:

  1. In a Dutch oven, heat oil and sauté onions and apples until both are softened and browned.

  2. Deglaze with juice and allow alcohol to cook out, about 1 minute.

  3. Add stock, pumpkin, salt, pepper, garlic, and almonds.

  4. Bring soup to a boil, cover and let it continue boiling for 30 minutes.

  5. When 30 minutes have elapsed, remove from heat.

  6. Using a blender or food processor, pulse soup to desired thickness.

  7. Return to Dutch oven and stir in cream and curry.

  8. Season with additional salt and pepper, to taste.

Pumpkin Curry Soup