Pumpkin Soup

Nothing says *home*

better than soup.





1 small onion, very finely diced
6 T flour
6T butter(real!)
6 C pureed pumpkin (do not used canned pumpkin)
6 C chicken stock
1 1/2 tsp ginger
1/2 tsp nutmeg
2 C milk (optional)
salt, white pepper, to taste

In a large stock pot, saute onion in butter. Add flour to make a roux and cook 3-4 minutes until gently browned. Add chicken stock, stirring constantly with whisk. Add pumpkin and spices. Season to taste. Heat until just before boiling. You may stop here and continue later. Refrigerate. PS-I rarely add the milk, but it does create a creamier soup, if that is what you prefer.
I garnish this soup with a dolop of sour cream, roasted pumpkin seed and tiny parsley *flower*

The rest of this Fall menu can consist of turkey sandwich on dark pumpernickel, slathered with homemade cranberry sauce. Or on the lighter side, my favorite Fall Salad-mixed greens, with diced apples, cottage cheese, raisins, celery, sunflowers seeds, and vinagrette.

As I reread Mrs. Schaeffer's chapter on food, I am prompted to try her corn chowder. Comment on my xanga site, if you have ever prepared her recipe.

Rave Reviews

Tonight I served one of the easiest dinners I know. My husband always compliments this menu.

Chicken baked in BBQ Sauce
Steamed Broccoli
Orzo

Several friends are creating recipe blogs and I have submitted other favorites to the Prairie Muffin Site. So, let's see how this one pans out in cybespace.

PS I have a *time bake* mechanism on my oven, which allows me to program it in the morning and we can return in the evening to the delicious aromas of dinner practically prepared.

Beef with Currants

3 lbs beef, stew meat,  (1 1/2"-size cubes)
1 tsp salt
1/2 tsp pepper
4 Tbs butter
18 small onions, peeled (can substitute lg white onion, sliced in crescent shapes)
1 can tomato paste

1/2 cup dry red wine
2 Tbs wine vinegar
1 clove garlic, minced
1 bay leaf, broken
1 2" piece whole cinnamon stick
1/2 tsp whole cloves
1/2 tsp ground  cumin
1/3 cup currants

Preparation ~

1.   Assemble and prepare all ingredients
2.   Season meat with salt and pepper.  In 6 qt oven-proof casserole, melt butter and add meat, stirring to coat well - do not brown.
3.  Add onions and tomato paste.

At this point you may stop and continue later ~

4.   Combine wine, vinegar, and garlic;  pour over casserole.  Add seasonings and currants.

Cooking ~

5.   Cook, covered, in 300 degree oven for 3 hrs, or until meat is tender.

Serves 6
Doubles, refrigerates, and freezes well


Consider serving this Greek stew with baked bulghur (or brown rice), spinach salad, and hot French bread.

Friday Five

I like to comment on my friend's blog. Every Friday she poses a question and this week's is so good, I dont want to lose my answers.

The question is *Name five things I want my children to remember about me.*

So, here goes...........I want them to remember me as a lady who not only had a deep, personal relationship with the Lord, but who also was able to apply that relationship to every area of daily living, temporal and spiritual. Since I am multi-faceted, these memories will cover my lifespan as 1)an individual, 2)a daughter, 3)a wife, 4)a mother, and 5)a grandmother (hopefully).

Interior Decoration, Chapter Five

Today I am rereading Mrs. Schaeffer's chapter on interior decoration, which is defined on page 66, as *anything we do with the place where we are living for any length of time at all.*

This broad generalization gives me comfort as I am slow to make decorating decisions. This frustrates my children and probably my husband, who does not complain. If I had to fall back on a decorating mantra, it would be *Cleanliness is next to godliness.* That translates into keeping my home *clean and orderly* over *precisely appointed.* Plainly, I must learn to ignore the pink fabric on the wing chair, the color of which doesnt match my scheme, and be thankful that we have a lovely piece on which to sit.

All that said, I must announce a decorating *find.* Two needlepoint pillows on sale at half price! I had noticed them last winter and passed them up unsure that they would *match.* Now that I am pleased with the way they look in on my sofa, I think I will wrap them up and give them to me for Christmas.

Before I do, however, would you like to join me for tea this afternoon in my living room. Say around four?

Stock Recipe

Large stock pot (6-8qt)
Leftover ham bone (turkey carcass works, too)
Water to cover
Whole carrot, washed
Stalk celery
White onion, quartered
Clove garlic
Peppercorns

Cover loosely with lid. Bring to a boil over medium high heat. Reduce to low heat. Simmer for 3-4 hours. The liquid should be reduced from the original amount. Remove bone, meat pieces, veggies and throw away. All nutritional value and flavor is in the broth. Store overnight in 'fridge. Next day remove layer of solidified fat. Freeze remaining liquid for use in cooking or use immediately. Sometimes I freeze the entire 6qts to be used when I am making a homemade soup. And other times I freeze in smaller quantities for use in other recipes.

My favorite homemade soups:
1)15 Bean
2)Senate (navy) Bean
3)Split Pea
4)Potato
5)Chicken/Turkey Noodle
6)Must-Go Soup
7)Veggie Soup

Making Sunday Special

On my Xanga site I mentioned that I am reading a book by the above title. Over the next few months, I will post a few comments as I progress through the chapters.

Since today is Saturday this is your last chance to prepare for Sunday. Preparation/thinking ahead is the key to making the day special and set apart. So, I will start easy and propose that you mainly think/meditate on getting ready your heart, mind, and body to meet (visit with in Southern....) the Lord tomorrow. Consider three areas: 1)hearing His Word preached 2)singing His praises and 3)sharing a meal with Him.

Only after being able to get yourself ready for Sunday ahead of time on a regular basis can you consider being able to get ready any one else, like your children.