 |
| Cabinet Bed - closed and open |
Yesterday we noted that we almost forget to talk about the book when we are together. Still, Daughters of the Bamboo Grove opened up several interesting themes. There is such a tsunami of politics these days it is rare to talk about anything else for long.
Our next book will be Whistler by Ann Patchett. We will meet at Susan's on Wednesday November 18th.
On Wednesday December 9th we will meet at Saara's to talk about The Things We Never Say by Elizabeth Strout.
For the new year we are planning to meet at a restaurant on January 13th just to celebrate being together. We are still thinking about the best place to meet.
Books of Note:
- Exit Party by Emily St. John Mandel
- Death in Her Hands by Ottessa Moshfegh
- Fight Night by Miriam Toews
And:
- Musk in theatres
- Rafa (Netflix)
- What Happened to the Harrisons? (podcast)
- East of Eden (Netflix)
- The Trap (Netflix)
- Time (Britbox)
- Slow Horses (Apple TV)
- Lanterns (HBO)
______________________________________
Curried Squash (Sweet Potato) Peanut Butter Soup
1 large chopped onion
2 stalks of chopped celery
4 cloves minced garlic
2 tablespoons olive oil
1 tablespoon of curry powder
1 large butternut squash, peeled and chopped (you may also use 3 to 4 pounds of
sweet potato, carrot, acorn squash or any fall squash
5 cups chicken stock, vegetable stock or orange juice
1 cup peanut butter
salt to taste
2 stalks of chopped celery
4 cloves minced garlic
2 tablespoons olive oil
1 tablespoon of curry powder
1 large butternut squash, peeled and chopped (you may also use 3 to 4 pounds of
sweet potato, carrot, acorn squash or any fall squash
5 cups chicken stock, vegetable stock or orange juice
1 cup peanut butter
salt to taste
Sauté the onions, celery and garlic in the olive oil until they soften and smell great. Add the curry powder and stir for a few minutes. Add the squash (sweet potato) and chicken stock and bring to a simmer. Cook until the squash softens, about 30 minutes.
Add the peanut butter and puree until smooth. Taste and season with salt.
__________________________________
Orange Cranberry Cake
1/2 cup butter, softened
1/2 cup oil
1 1/2 cups sugar, divided
4 clementines, washed
2 large eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 to 1 1/2 cups fresh or frozen cranberries
Preheat oven to 350. Spray bundt pan with oil.
Beat butter, oil and 3/4 cup sugar until pale and fluffy. Beat in eggs and vanilla. Stand mixer is easiest.
Trim stems from clementines and cut into quarters. Pulse them in a food processor with 3/4 cup sugar until well pureed. Add 1/2 the dry ingredients to the mixer bowl and combine on slow. Add the pureed mixture and the rest of the dry ingredients and slowly mix. Add the cranberries (no need to thaw if they're frozen).
Spoon into the pan and bake for an hour, or until springy to the touch. Cool for 20 minutes before removing from the pan.
A good glaze for this is 2 tbsp melted butter, 2 tbsp triple sec, 3/4 cup icing sugar. Mix and drizzle over cake.
