The Hag is astride, This night for to ride; The Devill and shee together: Through thick, and through thin, Now out, and then in, Though ne’r so foule be the weather. A Thorn or a Burr She takes for a Spurre: With a lash of a Bramble she rides now, Through Brakes and through Bryars, O’re Ditches, and Mires, She followes the Spirit that guides now. No Beast, for his food, Dares now range the wood; But husht in his laire he lies lurking: While mischiefs, by these, On Land and on Seas, At noone of Night are working, The storme will arise, And trouble the skies; This night, and more for the wonder, The ghost from the Tomb Affrighted shall come, Cal’d out by the clap of the Thunder.
-- THE HAG by Robert Herrick (1591-1674)
Okay, now that I've given you a scary poem, I've got a treat as well. Normally I excel at take-out food, but when I have the time I enjoy cooking. And since Holly Sinclair (Southpaw at I am HR Sinclair) is hosting a blogfest to highlight all the wonderful cookbooks she's written, I thought I'd share one of my favorite recipes for fall too. I will probably make this soup once a week between now and spring.
Butternut Squash Soup
2 tablespoons olive oil
1 cup yellow onion (I buy mine pre-chopped)
1 butternut squash, peeled and chopped (you can sometimes buy them pre-cut too)
1 russet potato, peeled and chopped
2 -3 carrots, peeled and chopped
32 oz. chicken broth
1 can of coconut milk
1/2 tsp garlic salt
1-2 bay leaves
chile powder, black and white pepper, salt, and cumin added to taste.
What to do with them:
Add the olive oil, onions, and garlic salt to a large pot. Stir and cook on low heat until onions begin to get translucent (about 3 mins). Add in the chopped vegetables, broth, spices, and bay leaves and turn the heat up to med-high. As soon as it begins to boil bring it down to a simmer and cook for 15-20 minutes, or until the squash is fork-tender. Then remove from heat, remove the bay leaves, and pour in the coconut milk. Transfer the mixture to a blender in small batches (about three) and puree. Store in a large bowl or serve and enjoy. Makes about six servings.
So simple, so good, and a great make-ahead meal for anyone doing NaNo with no time to cook later.
|Mmmm…perfect for Halloween|
Any Halloween plans? Like to cook? Ready to steal your kid's candy on the 31st? Ha!
*Witch by Arthur Rackham, whose freaky artwork scared the crap out of me as a kid and still does today.