Anger Management

I've been so upset this week.  By headlines.  By the virus.  By people who do not do the right thing.

Tonight I had it and lost my temper.  Raged against the machine. 

Instead of moping about it and stewing about being so angry, I grabbed my apron and went to the kitchen.

I looked in the fridge and decided to make cottage pie topped with colcannon.

I took rage and turned it into dinner.  I think that's a step in the right direction.

Art Smith's Homecomin'

Gregg had to attend a work conference in Orlando.  Mid-January in Chicago.  I was not going to be left behind.  Tagalong has become my middle name.

I took the free shuttle from our hotel to Disney Springs almost everyday.  I walked and walked and soaked up the sun.  Occasionally, I stopped for some great eats.

My favorite stop was at Art Smith's Homecomin'.  I am a sucker for Southern cuisine.  However, I was still trying to eat somewhat healthy so I ordered the Harvest Salad without cheese.  I left on the hush puppies.  I mean, come on, I'm not going to pass up hush puppies.  I'm not crazy.

Mixed greens tossed with fire-roasted red peppers and corn, shredded white cheddar cheese, heirloom cherry tomatoes and house-made balsamic dressing. Topped with grilled chicken, avocado, and hushpuppies

Soup's On!

I'm sitting here writing this post as I eat my lunch and listen to Yola's Walk Through Fire album.

On the menu:  roasted butternut squash soup.  I'm having difficulty devoting myself to my typing.  I'd rather just hold my little crock and slurp my soup.

I sliced a butternut squash, scooped out the seeds, and slathered it with extra virgin olive oil, salt, and pepper.  I roasted it for about an hour and fifteen minutes at 400 degrees, until it was easily pierced with a butter knife.

While the squash cooled, I sautéed half of a chopped red onion with a giant garlic clove.  Then I added smoked paprika and powdered ginger (I was out of fresh ginger.)  My ginger jar is missing its plastic cover with holes, so I put more ginger in the soup than I'd anticipated.  I crossed my fingers it wasn't too much.  Then I scooped out the squash into the pan with the spiced onion and garlic, added a can of coconut milk and simmered it, lid on, for 20-30 minutes.

I used my handy dandy immersion blender to finish the soup and tasted it...it still needed something, but I lucked out. The ginger flavor was great.  I added some salt, pepper, and cayenne.  Perfect.

I'm always about the garnish so I topped the soup with diced cilantro and scallions and sprinkled some pumpkin seeds on top.  Healthy, satisfying, and comforting on a cold winter's day.