Just Checking In

Hey guys!  A whole lot of nothing has been going on around here, but on the flip side I feel like we've been super busy (although there is nothing really to show for it).

I've been slow on the blog because, well, nothing has been too blog worthy lately.  Someone asked what happened to Menu Mondays and to be completely honest, they haven't been happening because I have not been cooking.  (Wife of the Year Award!)  We've either had dinners/events to go to or we've been eating on the fly, so menus have been out of the question…unless we're talking about Indian take out menus…

On that same food note, a big storm rolled through last night and made things all chilly and fall-like around here, so I'm going to be making some butternut squash soup tonight.  Ralph really isn't into soups, but I seriously love the stuff so he's going to have to deal (again…wife of the year!).  I have been waiting since last winter for my chance to enjoy a bowl of the golden goodness and tonight is the night! (I'll put my recipe at the bottom)

As for this weekend, the big things on the agenda are taking the fall/winter clothes down from the attic (BOOTS!) and going apple picking.  I absolutely love the transition from summer to autumn…cozy sweaters and apple farms.

One last thing to report is that I have secured a job!  I'm going to be working at a bridal and formalwear boutique and I'm really excited about it!  I have been hoping and praying I would find a job doing something a little more unique and creative and I think this job is going to be just what I was looking for.

So that's that.  I hope everyone has a great weekend!  I'll leave you with these pictures:

I happened upon this lovely plant over the weekend.  It was a huge green bush with bright purple berry clusters on it.  It was so pretty!  Anyone know what it is?  

And if these two things aren't just the cutest, then I don't know what is.  

My Super Precise Butternut Squash Soup Recipe That Is Super Easy

1 butter nut squash, peeled, seeded, and diced

1 smallish medium onion, diced

2 cloves (or more or less) of garlic, pressed

chicken broth (I get the low sodium 32oz kind that comes in the box thing so I can save the extra)

a little bit of olive oil

S&P

So, first I cook up the garlic and onions in the little bit of olive oil.  5 minutes or so, just to get those flavors going.  Then I put in the diced squash and stir it all around to get things mingling.  Then I add just enough chicken broth to barely cover the squash, cover the pot, and simmer until the squash is soft when pierced with a fork.  Once it's cooked, let it cool for bit, and then spoon the squash into a blender.  Add a little of the broth and blend away, adding more broth until you get the consistency you want.  You might have to do this part in batches depending on how much squash you have.  I like my soup to be a little on the chowder/thick side so I typically don't use all the broth.  Anyway, once you have it all blended up, return it to the pot (make sure the pot doesn't have anymore broth in it), season it up with salt and pepper, and voila!

When I'm really feeling wild I'll crisp up some turkey bacon to crumble on the top.