Need Thanksgiving ideas? Scroll down to near the bottom of the post.
Being a butternut squash devotee, but far from being an Italian, I had no particular idea of whether or not my silky orange fall favorite was much of a thing in the country of mozzarella, artichokes, popes, cappuccino, pasta, beautiful fish, red wine, gorgeous shoes, shining lemons, and pizza.
Stove top version included in the printable recipe below.
A few years ago, next-door neighbor Mike brought over a big dish of peas with pearl onions and fresh mint for the Easter potluck (he did that again this year as peas and mint–mushy or not– are a standout comfort spring bonus with lamb) and Easter Monday I discovered he’d left a big bagful in my fridge. It seemed time for some sort of pea soup and you’ll find that post here. I loved that soup to death, but had sort of forgotten about it in the interim. It wasn’t split pea, though it might have been its third cousin twice removed. Not dark and smokey with bacon, nor a homey thick, tummy full soup you’d want in the thick of winter, this was pea soup gone light and bright–and it was a gorgeous hue. (What are mushy peas?)
Whether or not I’ll stick to it, I don’t know. My goal is to use the Instant Pot (IP) for more than testing recipes for other people’s upcoming cookbooks. It’s not that I’m not a gadget person; I am–sort of. It’s not that I’m out of room…well, I almost am. If another pot this size arrives in my house, it’ll need to be stored in the trunk of my car. In other words, to buy anything new and large will require a trip to Goodwill carrying a piece of equipment of equal size.
No IP? Stovetop directions included below recipe.
Need a little basic Instant Pot (IP) info? Scroll down to bottom of post.
I not long ago had a chat with a fellow food writer. No need to mention names and you’ll see why. The subject of Instant Pots came up. This person pointed out the box that had been sitting for weeks, maybe months, in his/her closet. And, yes, you know what was in that box: an Instant Pot. (IP). A slow shake of the head, a flutter of the eyelashes, and a tiny slide of the mouth to one side indicated distaste with even touching that parcel, much less figuring out how to cook with it. “Someday,” s/he shrugged.
What is an Instant Pot anyway? (People ask this regularly in the winter of 2018.)
I spent a good deal of my life working for cash and life fulfillment as 1. a librarian and 2. a church music director. (I taught piano, too, on the side.) Both jobs, and I sometimes held them at the same time to make ends meet, helped fuel my love of cooking because libraries have cookbooks and church choirs love to eat.
If you’re lucky enough to live in places where spring vegetables were planted weeks ago, you could already have a crop of spinach or green onions or asparagus. Our past-frost date in Colorado Springs hasn’t yet arrived; it’s June 1 – June 10. For the first time, I’ve snuck a few things in early, but am nightly ready to rush out to bring pots in or run into the yard like a crazy woman throwing blankets over newly-planted beds. (We have upcoming lows of 32 F this week, for instance.)
This week marks Colorado’s 140th birthday…and the Olathe Sweet Corn Festival! In honor of those happy occasions, a soup based on our famous Olathe (pronounced o-LAY-tha) sweet corn seemed right for dinner. While I make lots of soup come cold weather, I do still make it in the summer–just not quite as often. Continue reading
NOTE TO READERS: THE BLOG AND I ARE NOW ON VACATION UNTIL YOU HEAR FROM US AGAIN. Enjoy your summer. Eat all the tomatoes you can. Drink all the ice-cold margaritas someone else will make you. Garden as possible, hike, or walk in the park. Get to water while the sun shines and simply look at it if you’re not climbing into a kayak.
Party leftovers engender their very own meals and why not? This morning there were 10 leftover egg whites (from lots of ice cream making), a tray a veggies, pulled pork, tortillas, and salsa. A few minutes later there were breakfast tacos. I did find a little bacon to start that whole thing off. I now love pulled pork breakfast tacos.
It’s just beginning to warm up in Colorado Springs, but I’m already balking at long-cooking times and big plates of hot food.
Blooming milkweed with swallowtail in my yard. Read about it here.
Or maybe it’s time for Dave, my trusty sous and husband, to cook on the grill and give me a break.