Tuesday, November 08, 2005

Heartbreaking Loss

The Dark Rainbows lost the championship game. It was an admirable fight and and we lost by only one goal scored within the last minute of the game.

War paint, team spirit and all, the Rainbows finished second place in the league and took home the "We Are Family" award. Last year we finished third, so one can only hope we are on our way up. We REALLY wanted it this season, but we now have a goal for next - championship.

In other news, I'm not feeling so hot these days. Many people have worked sick around me over the past few weeks, and I fear my immune system has finally had it. So, while I am sipping on tea and Emer'gen-C, here is a cool article from the Times
on a design rockstar, Chip Kidd, for your reading pleasure.

Also, this recipe (an old favorite of mine, courtesy of Beth Sugarman) warmed our broken little Rainbow hearts last night. It's a delicious fall treat.

Curried Squash & Mushroom Soup

2 medium acorn or 1 butternut squash (I use butternut)
2 ½ cups water or stock
1 cup orange juice
2 Tbl. Butter or margarine
½ cup chopped onion
1 medium clove crushed garlic
6 oz. mushrooms, sliced mushroom (I use 10 oz. pkg. & peel them)
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. dry mustard
1 ¼ tsp. salt (I use less)
a few dashes cayenne
optional: fresh lemon juice

Serve with yogurt &/or chopped almonds.

Bake squash 375’ oven on a foil-covered tray until soft and pierces easily with a fork. (This can be done days in advance, just refrigerate till ready to make soup.) Cool, scoop out the insides. You need about 3 cups worth. Put in blender with water/stock and puree till smooth –or mash with potato masher. Combine with orange juice in a pot.

Heat butter and add garlic, onion, salt and spices in a skillet. Saute until the onion is very soft – add a little water if it sticks. Add mushrooms, cover and cook 10 minutes.

Add the saute’ to the squash, scraping the skillet well to salvage all the good stuff. Heat everything together very gently. Taste to correct seasoning. You may want more cayenne or salt or lemon (I add the lemon & cayenne when I serve it.)

Can serve immediately or simmer a while and the flavors will mature.
Freezes well.

YUM! YUM! Enjoy! With love, Beth

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