[FamiliarFace]

Thank you. I have learned that some days, you’re on plan D before you know it, and being flexible and not getting caught up in it leads to a better outcome. It was a difficult day in so many ways, but yeah, took a few deep breaths and put one foot in front of the other until we got to a different spot that seemed a little familiar.

I will say…the lady with the generator company was on her A game, and the town offices also did their jobs. It was like everyone was pulling together to make small town America great…still! I really had my doubts when we got that first phone call late in the morning, but it all fell into place eventually! Whew!

We are going to have to leave rave reviews when this is finished.

[Liz]

HERBED BUTTERNUT SQUASH SOUP w/ APPLES

Ing 1 1/2 qt chicken stock 2 lb butternut squash, peeled/seeded in 2" pieces 2 med apples, must use Granny Smith, peeled/cored in 2" pieces 1 lge minced onion, 2 med shallots, finely chopped 1 tsp finely chopped fresh rosemary or 1/2 tsp. dried 1 tsp finely chopped fresh thyme or 1 tsp. dried leaf 1/2 c. half and half. s/p GARNISH: 1/2 c sour cream Extra rosemary and thyme leaves

Method Heat chicken stock to simmer. Add squash, apple, onion, shallots, herbs. Simmer covered 30 min; vegs are soft/tender. Proc/puree or blender. Return to pan; add half and half. S/p; simmer 6 min. Taste for seasoning. Ladle into bowls; garnish w/ sour cream and rosemary and thyme leaves.

Do ahead: do 2 days ahead up to pureeing, fridge. Add half and half just before serving.

VARY: Before heating chicken stock saute 1-3 tbl curry powder in 1-2 tbl veg oil
(burns easily) Then heat stock. Omit half and half. Sprinkle w/ chp roasted peanuts.