Saturday, October 18, 2008


The Beer: Ingredients are on order for a Winter Ale and an ale using a recipe from the late 1700's. I should be brewing next week. I have already secured agreements in the Beer-for-Deer program. Either beer should go well with the spicy roasted pumpkin soup I prepared yesterday. Recipe as follows:

1 medium pumpkin
3-15 oz. cans of chicken stock (or as needed).
Seasoning to taste

Cut the pumpkin in half and seed. Place cut side down on a cookie sheet and roast at 200 degrees until soft (we took about 6 hours). When the pumpkin cools, scoop out the meat from inside - I don't know if you can use the skin or not. Place the pumpkin "meat" in a large saucepan and cover with the chicken broth (more or less to get the consistency you want). Add spices and bring to a simmer until very soft. I use curry, cumin, salt, pepper and a jalapeno (cayenne, banana or other hot pepper works fine). Puree with a hand blender or in a food processor. At this point, I add 2 bay leaves and a couple sage leaves. Allow it to simmer for a time and serve. I serve in a bowl with crostini and fresh cilantro.

The Bicycle: I did ride from work on Thursday. About 40 minutes. I'll do it again. But I admit to being a little creeped out walking throught the office in spandex.

The VRWC: No conspiracy today. There's just too much.


Dave said...

Don't worry your not the only one creep ed out by you walking through the office in spandex.

Deekaman said...

So I've been told....