This weekend has been very appropriate in the Northwest, we have been drenched with rain showers to snap us out of summer and get the school year rolling. Today is the last day of this summer blog and I'll probably only post once a week (maximum) now that the school year is starting and autumn is coming.
A lot got accomplished with my little experiment of staying home and not working for the summer break. It was nice. I cooked, read and knit. I have two Christmas gifts finished and only 3 more to knit. The dog doesn't really come, but he does fetch better~he'll let go of his ball now. The garden kept us with a steady supply of tomatoes, zucchini and broccoli, as well as green beans and a single blueberry! The potatoes are still growing and the garlic has all been picked, the apples look awful but the cherries (in retrospect) were great!
To welcome autumn I purchased an acorn squash this Friday. They store really well, so I suggest you invest in several winter squash to eat during the cold months. In celebration of our storm, I'll leave you with a recipe for potato and broccoli soup that we just love around here.
Potato and Broccoli Soup
Melt 2Tbsp butter in a large soup pot
Add 1 chopped shallot, leek or onion
3 Russet potatoes cubed
1-2 cups of broccoli
Saute all of these for 10 minutes
Add 2 Cups of vegetable or chicken stock
Bring to a boil and then reduce heat, cover and simmer for 20 minutes
Afterwards, using a potato masher- or anything you have, mash down the liquid mixture
Add 1 Cup milk
1 Cup cubed cheddar cheese
Heat all through until cheese is melted and serve.
We put chives on top, but in the winter when these aren't available you can top with whatever you prefer- crumbled bacon, sour cream and/or grated cheese.
Enjoy!
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