For once, I’m almost relieved that it’s Monday. The past week and a half have been exhausting! Let’s look at my schedule, shall we?
10th: Friends’ wedding – Diva Soma was the entertainment
11th: Family in town, DH had a gig
12th: Yallahween dress rehearsal
13th – Holiday, but had a meeting at UNO, and a JLO meeting
14th – Day off from work, but had bracket adjustment at orthodontist
15th – Touch-a-Truck committee meeting, 2 dance classes
16th – My Closet Fall Fashion Night and Customer Appreciation party
17th – Girls Inc Regional Meeting cocktail party hosted by girlFRIENDS Guild Board
18th – Touch-a-Truck event, Yallahween
I had yesterday to completely relax and it was wonderful… As much as I love all my involvements, sometimes you just want to read a book or walk the dog, y’know? That being said, the past 10 days has been wonderful and rewarding – from helping some good friends celebrate the start of their life together, to watching my husband rock out in front of a haunted house, to helping 3 important community organizations show off the best of Omaha, to wrapping my husband up in chains and dancing around him – I’ve never been more happy…
Now to start all over! I have a My Closet meeting tonight, and tomorrow I get to hear Hillary Clinton speak at the Girls Inc. Lunch for the Girls. Then it’s more meetings, dance classes, a co-op delivery, a shift at My Closet, a football game, a Halloween party…
On a slightly better note, as least in the vein of my storage
situation (i.e. crisis), I'm opening an Etsy shop to try to actually
benefit from all my crafty endeavors. Visit it this weekend, once
I've posted more than 1 item for sale. :)
This week’s culinary obsession? Soup. In the past I’ve gone on quick bread sprees (zucchini, pear, cantaloupe, apple, etc), jam/preserve benders (cherry, strawberry, blueberry, peach, pear, apricot-pineapple, to name a few); this week I’m making soup. I whipped up some low-carb chicken soup on Tuesday, freezing it for those soon-to-come cold-and-flu days. Yesterday I had a grand plan of making 5 kinds of soup: Roasted Butternut Squash, Butternut-Apple, Parsnip-Apple, Baked Potato, and Potato-Ham. Oh, and then I was going to make Butternut Ravioli, and roast all the squash seeds. The plan was perfect – find the common ingredients, prepare them all at once, list the steps in order by the amount of time it would take, then make the soups and freeze them. Flawless. Uh, yeah, right. I roasted all my butternut squash (3 large in total), baked all the potatoes (there weren’t as many as I thought I’ve bought), sautéed 4 large onions with butter and garlic, chopped the parsnips…and then things got a little off track. First, I only had enough potatoes for one kind of spud soup, so I went with baked potato (w/ham). A nice compromise. I only had one pot big enough to make soup in, so I started with the roasted butternut (my favorite), and while that was simmering, I blended the potato soup. The nice thing about that soup is that since the potatoes are hot from baking, and the onions from sautéing, there is not other heating to be done – you just put it in the blender and then straight into the freezer (if you’re going that route).
Alas, I did not have time for cutting up apples, so the butternut-apple and parsnip apple had to wait. But the other ingredients are ready to go, so it’s just a matter of putting them on the stove. I did manage to roast the seeds after dance class, but didn’t get to the ravioli either. Maybe tonight…or maybe tomorrow. J Then on to the next cooking adventure.
ML mentioned going on a processed-food hiatus. I’m game – never hurts to avoid bleached flour and HFCS. At least now I’ll have plenty of homemade hot soup to keep me on track… J