I Don't Get It Either

The other night I went to dinner with some friends. (Do you love how easily that sentence came?  Like I do it every week?)

Talking with one friend, of course my kids came up.  She said she hadn't seen them in a while and guessed they were looking pretty big.  (They are.)

I told her to check out my blog.  I maybe have put a few (ahem) pictures over the last year or so where she could see them grow.

Her: "I just don't get blogs."

Me: "Well ya see Lori, what you do is you click on "comment," then you can leave a comment about what you thought of the post."

Her: "No, I get it.  I just don't get blogs."

Me: "Oh."


I felt silly.  She probably really felt silly talking to such a silly person.  All kinds of silliness in that 3 minute conversation.

I suppose my own blog adds to the whole "not getting blogs" attitude.  What is this blog even about?  Me? My kids?  Do readers of this web log even know I have a husband?  (I do.  He's hot.)

It's why I like blogging.  I have a space to be random and nonsensical and even sometimes find significance to everyday things I do.  Like making soup and baking tofu bread.  I've had two so many   requests for the butternut squash soup I made the other day.  So bookmark this post people!  It's bound to become a favorite.

The tofu bread post is something you can look forward to.  So check back, set an alarm, mark you calendars.  What's more exciting than tofu bread?

Butternut Squash Soup

1 medium butternut squash, peeled and cut into chunks

1 small or medium yellow onion, diced

2 Tbl olive oil (or butter, I use olive oil for almost everything)

2-4 cloves of garlic, diced

4 C chicken broth

salt and pepper 

nutmeg

In a large stock pot, heat oil.  Add diced onion and garlic.  Saute until onions are translucent.  

Add chicken broth and squash chunks and bring to a boil. 

Boil until squash is soft.  (I just do a squish test with a spoon.  When it squishes easily, it's done.)

With a food processor, blender or any other appliance that will puree your mixture, puree your mixture.  

Obviously the squishier the squash, the easier it will puree. 

Return to the pot, add salt, pepper and nutmeg to taste.  

So good!

The bigger your squash, the creamier it will be.  Keep extra broth aside in case you want it to be soupier.   I like mine pretty thick.

Enjoy your bowl of fall.