FORTY-SEVEN

This cabin was full of hands-on kid activities. Like this "raised bed" where you could plant/dig up wooden vegetables. But really it was for flinging dirt at each other as you try to wield the spades and hoes -you know. 

2014 week forty-seven

Nothing like a trip to a log cabin village to get you in the Autumn spirit.

Watching a demonstration of how people used to drill things. I felt like Arthur Weasely. I kept wanting to say, "It's amazing what these people would think of to get by without using magic electricity!"

In the school house. There was a printed set of rules for pupils and teachers. My favorite was if a man got shaved in a barbershop  his morals, intentions, and integrity would be called into question.

Outside the gristmill. 

Foggy morning at the park.

Drinking Mama's delicious soup as fast as she could. Notice the neglected spoon.

This week I have a recipe for you.

Apple Butternut Squash Soup

Before you get all huffy and look at me like I'm trying to get you to believe that quinoa kale burgers are the best, stop. Read the ingredients and make this soup. Or make it sometime when you're starving and all you have is a butternut squash that you bought with the best unfulfilled intentions and an apple. You'll thank me. And if you have a toddler or baby, they'll probably thank me too.

Apple Butternut Squash Soup

1/2 apple peeled, cored, chopped
1/2 butternut squash peeled, seeded, chopped (roughly the same size chops as the apple)
2 tbsp butter
1/2 onion chopped
3 cups chicken or vegetable broth/stock/bouillon (I wont get on your case about which is best)
salt and pepper
1/4 cup sour cream
drizzle of honey (optional)

Peel and chop your apple and butternut squash. Melt the butter in a medium saucepan over medium high heat and add chopped onions, stir until softened but not browned 3 minutes. Add the butternut squash and stir around occasionally for about 5 ish minutes or so. Add apples. Stir around for another couple minutes. Add your broth and bring to a boil. Simmer until apples and squash are soft and falling apart. 5-10 minutes. Puree in blender or with an immersion blender (which I regrettably do not own). Stir in salt and pepper to taste. Stir in sour cream. Serve with or without a small drizzle of honey.

Conversely, you do not have to puree it if your husband, like mine, gags on pureed soups because they make him think of baby food.

Eat (or drink straight from the bowl) with hot crispy bread or crackers. A delicious and warm autumn soup. And a really great baby food. If you want to make this for babies you can omit most of the butter, sour cream, salt, pepper, and honey. They will love it.