Tuesday night I was scrubbing pots until nearly 10. Yeah, I party.
But I'm not telling y'all this to solicit sympathy. Rather, I'm going to brag on myself.
I'm writing a column for The Clarion-Ledger (the daily newspaper in Jackson, Miss.) about making baby food and why I do it to run on its Dining page. And so the pot washing was the result of making and photographing a butternut squash puree.
While the prospect of writing a first-person column — only my second ever for the newspaper — is exciting, I'm more proud of me for my little blip of Polish ingenuity.
You see, Josie's not eating purees any more. She loved 'em. But now she's on to bigger bites.
I'm a firm believer in waste not, want not. That meant I was stuck with a puree. To add insult, my freezer still has a few bags of various untouched, blended veggies. Frankly, I was feeling a bit outnumbered.
Good thing I was craving soup. Actually ever since posting on my friend Noodles' blog, I've been wanting a nice, hearty butternut squash bisque. The stars were aligning.
After steaming the squash and running it through a blender, after I'd demonstrated the recipe and the photos were captured, I dumped the whole shebang into a pot that I had seasoned with extra virgin olive oil, garlic and a generous amount of dried thyme, allspice, cinnamon, cumin, ginger and cayenne.
I added a little chicken broth and the rest of the pureed butternut squash and sweet potato baby food cubes from the freezer and presto! I had a spicy bisque.
No one at my table will have to know it was once baby food. Y'all CAN keep a secret, right?
No comments:
Post a Comment