Michael and Jaspenelle

The moment of truth…

I feel like I have been either cleaning or in the kitchen all day, and you know what? It feels really good (I think I need a foot rub though…) I feel like I haven’t had time to keep my house in order for weeks. I got a chance to try out the baking soda and vinegar cleaners some of you recommended to me awhile back and wow, they work really well.

Tomorrow Michael and I are going to a Beltane gathering in Medical Lake. It is a potluck so I made my potato salad and a whole wheat applesauce cake. The cake started life as a slightly more elaborate recipe which I have been simplifying over time, today I made the final jump from changing the brown sugar to honey. Now it only contains whole wheat flour, applesauce, honey, baking soda and cinnamon. Except for the cinnamon and probably the baking soda, it is a completely local cake. I canned the applesauce last Autumn (this was my last jar too!). I grind the wheat myself and it comes from this area. The honey I used is from a local apiary (I picked it up in Yokes though.)

I don’t know how many of you modify recipes but if you do, you know that moment of apprehension you have before trying a heavily modified recipe? I just experienced that before typing this entry with that cake. I was pleasantly surprised, the local honey has a really wonderful flavor. I love it, though I must admit I have an urge to cover it in cream cheese frosting. I’d post a picture for you but I seem to have misplaced my upload cable. (They should make wireless cameras for people like me…)

I love the challenge of cooking as locally as possible. I like supporting the local growers and in general I find the local crops to be much more flavorful. We have two farmers’ markets within a 20 minute bus ride of our home and I am really looking forward to them opening (one opens May 10th and the other June 5th.)

Anyhow, now to go chop the potatoes for the salad. Getting local potatoes in never a problem here as Idaho is virtually next door…

Golden Squash Soup

Have you heard Into the Night by Santana and Chad Kroeger? Sexy Rwar!

Anyhow, soup…

Golden Squash Soup
servings 4

Ingredients:

• 1 large butternut squash, peeled and diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tsp turmeric
• 1 tsp curry powder
• 2 3/4 cups vegetable or chicken broth
• 6 oz can coconut milk
• 2 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Peel and cut up squash in a 1/2″ dice.
2. Heat 2 tbs broth in a medium soup pot and saute the onions until tender. Add garlic and ginger and saute for another minute. Stir in turmeric and curry powder. Mix well.
3. Pour in remaining broth and add the squash. Turn heat to high and bring the mixture to a boil. Reduce heat to medium low and simmer for about 10 minutes (or until the squash is tender.)
4. Pour the soup mixture into a blender and add coconut milk. Blend until smooth. Return mixture to the soup pot and add cilantro, salt and pepper. Reheat and serve hot.