A new recipe!

I had lunch at Grain & Gristle last week, more as an excuse to visit Sara than out of hunger. And then after not one, but two cups of their soup special, I begged her to get me the recipe for this luxurious yellow magic potion. This soup is changing my life!, I exclaimed over-dramatically. To oblige my food obsession, she asked the chef to come out and give me the deets. And here they are! Enjoy the deets!

Summer Squash Soup

1 large yellow onion, thinly sliced
2 Tbsp butter or olive oil
1 C water
tsp salt
2 C white wine (any flavor)
4 C chicken or veg broth
3-4 lbs. yellow squash and zucchini combo, chopped (do not peel or seed unless they’re big and extra seedy)
3-4 Tbsps heavy cream

In a stock pot, saute onions with butter (or oil) and salt, add water and cook on medium low until onions are soft but not dark.

Add wine and simmer until liquid reduces by half.

Add squash and broth and continue simmer for 20 minutes until squash is soft.

Add cream.

Blend– in batches as to not blast hot soup all over your kitchen. (G&G uses a Vitamix, leaving the soup completely homogeneous and really silky smooth. I used my average blender which does a good enough job for the home cook. Use whatever you got; even an immersion blender would be swell.)

Slightly reheat soup in the stock pot… I like my soup piping HOT.

It’s not much to look at, so I’m including a splash of color from the mani Ty gave me last week:

soup

I also made this yesterday, but we won’t discuss THAT bad decision:

pie

Room for expansion

A new era of the Grateful Apron emerges! This part-time amateur blogger is pregnant! Most of you know this already, but we found out on June 24th that we’re expecting Baby Black (due Valentine’s Day). It’s quite thrilling, really, to have a wee one growing inside me. And honestly, I never thought I’d be healthy or fit enough to get pregnant… and now I’ll be eternally grateful that I, unlike so many other woman, have been blessed with the ability to create this life. When my mind starts to race, I just remind myself that waaaaaaay bigger idiots than us have brought children into this world… everyone just manages. WE will manage. Bring on the chaos, Baby B! 🙂

So let’s talk about hunger. I HAVE NEVER BEEN SO HUNGRY IN MY ENTIRE LIFE. If I go for more than two hours without food, I get so famished and light-headed that I can almost hear my baby screaming for food already. And on days like today, when I go to a spin class, I can pretty much just expect to need food every hour on the hour for the rest of the day. If I don’t adhere to this, I end up slamming a bowl of raisin bran at 3:30 in the morning. It’s silly.

So, what have I been craving: CARBS! I mean, I’ve always loved carbs, but I’ve also been able to manage those urges. Not anymore. Rice, pasta and bread is really what I prefer these days. Meat and veggies unfortunately are of no interest to me… it drives me (and Eli) nuts. But I think some of that is passing. Today for lunch I made a red beans and quinoa bowl with sautéed veggies and cherry tomatoes from our garden. I added only a little shredded cheese, Greek yogurt and salsa. It was pretty good… not as good as pizza or a burrito, but good enough. I need to eat more meals like this… must eat veggies, like it or not.

image

Ok, time to put one foot in front of the other and embrace this new school year. I’m kicking and screaming. Back to work I go…