Sunday, January 25, 2009

It's a lazy snowy Sunday here. We got a few inches of light, fluffy snow last's piled up on the plants and the fenceposts, as you can see above.

The pets are all sleepy. Here is Ollie in his favorite spot on the couch. He looks rather small in this photo, but he's really a big boy - about 110 lbs.

Asparagusis enjoying watching the world go by, from his spot on the cat tree.

Tori and Spike are having a cute and cuddly nap. They are the "babies" of the family.

Pop quiz: How many kitties do you see? A hint - it's 50% of our cat population...and 4/5ths of our tabby cat population. :)

And, now for this week's edition of Freezer and Pantry Soup:

Vegetable Butternut Soup with Chevre and Pesto

6 or 8 carrots, sliced
2 onions, chopped
1/2 head celery (optional: I just had some that needed to be used up)
1 head garlic, chopped
olive oil for sauteeing
8 cups veggie stock (as usual, mine is homemade from leftover bits of veggies)
1 quart bag frozen corn
1 quart bag frozen heirloom tomatoes
3 cups mashed butternut squash
1/2 cup (or to taste) pesto
8 oz. chevre
dried sage, dried thyme, dried parsley, cracked black pepper, 2 bay leaves, and sea salt

Sautee onions, carrots, garlic and celery in olive oil. Add veggie stock, frozen veggies - heat to simmer. Add butternut, pesto, chevre, and herbs -simmer until veggies are all at your desired texture and the flavors are blended. That's it! this made a BIG batch. If you preferred, you could add cubed butternut instead of mashed,but I liked the creaminess the mashed butternut (and chevre) added to the soup. Everything I used was locally grown or produced, except for the celery,olive oil, sea salt, and pepper. YUM!


Blogger clink said...

Oh Baby! I am snatchin' that recipe! Do you mind if I steal it for a class that I am teaching???

Its perfect! I'm teaching a class on using home preserved items in soups.....after the 15th billion person asked what I did with all those tomatoes????

Looks yummy!!!!!

6:03 PM  
Blogger Shadows of the goddess designs said...

AAAAAAWWWHHHHHHH ! Kitties !!! 4 kitties ? recipe sounds yummy !! I will have to try it :P Ollie looks so adorable snuggled up on the couoch

4:38 AM  
Blogger girlwithasword said...

Steal away, Clink! I cook a vat of soup every week, using stuff in my fridge/freezer that came from the gardens this summer. And every week it's different! scroll back through the last few months of archives if you want other recipes. They all use local frozen/canned goods.

10:52 AM  
Blogger girlwithasword said...

4 kitties is right Cime! :) Spike, Tori, Gus and 3. :)

10:53 AM  
Blogger Bonne said...

I love the pic of all the flopped kitties! Looks like my house. lol

7:36 PM  
Blogger Claire said...

Oh wow, that soup sounds FAB. I must try it! And somehow find the time to make it.

7:50 PM  
Blogger girlwithasword said...

Claire, you pretty much dump the stuff in a pot and let it get hot. it's really easy! I do lots of crock pot soups where i dump stuff in in the morning, turn it on high, and leave for work for 8 or 10 hours.

11:38 AM  
Blogger dreameyce said...

Is Ollie a Rhodie, or some sort of mix? He so handsome! He reminds me of my friends dog, Red Bull. They could be brothers looks-wise :)

5:23 AM  
Blogger girlwithasword said...

We actually think Ollie is a Rhodesian ridgeback-mastiff mix. We adopted him from the local rescue leage, and they told us his mom was a mastiff....and we think he looks a bit like a ridgeback too. so it's a guess. he sure is handsome, though, and a REALLY good boy!

1:15 PM  

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