Upstate NY – near Oneonta probably
On the way back home
Through the woods
Well – next to them anyway. A gorgeous drive, with all the snow at the side of the road and not on it.
If anyone is paying attention…
Going to my sister’s for T’giving and leaving in the morning, so I won’t be around for awhile. We are looking forward to being together since the busyness of our lives has kept us from seeing each other for 2 years! Waaaaaaaaaaaaaaaaaay too long to go without seeing your best friend. And she is my BFF – we drive each other nuts regularly [tho I am really just saying that to be nice because I am sure I never drive her nuts at all] but never stay mad [again, I am sure I never make her mad, but I am being nice, cause that is just the way I am]at each other or get tired of talking on the phone for hours nearly every day. Verizon Wireless will probably go out of business because of us.
We will eat too much, drink too much, stay up too late, spend too much shopping, laugh till we pee our pants, play too much poker, drive our husbands nuts and generally just thoroughly enjoy ourselves. See you next week!
It’s winter!
The first snow this year. These are all taken from my front porch because I had my slippies on and didn’t want to get them wet.
Squash is STILL what I got
I wonder if there is some kind of federal guideline in place for safe levels of squash consumption?
Squash Sausage Soup
1 lb hot Italian sausage, removed from casings
12 oz mushrooms, rough chop
1 med onion, diced
2 cloves garlic, minced
2 teaspoons salt
8 good grinds pepper
1 teaspoon oregano
2 -3 tablespoons fresh chopped parsley
1/2 cup dry white wine
5 cups chicken broth
5 cups cooked and pureed winter squash
1/2 cup milk
4 oz low fat cream cheese at room temp
[as always, this recipe has been low-fatted as much as possible, so I used chicken sausage]
Spray bottom of 5 quart heavy pan with olive oil cooking spray. Saute sausage until cooked through and remove with slotted spoon, leaving any drippings in pan. Dump in the mushroom, onion and garlic and saute about 5 minutes. Add salt, pepper, oregano and parsley and cook another couple minutes. Add wine and cook down a couple more minutes. Add chicken stock and squash and stir until completely blended. Cook over low heat for at least 30 min and add sausage back in, cook about 30 min more. Add milk [original recipe calls for half and half which is better but not worth the extra calories for me]. Stir in small chunks of cream cheese until completely incorporated and soup is up to serving temperature.
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