January 4, 2007

 or dinner tonight I am making:

Thai Style Pumpkin Soup

1 tablespoon peanut oil
1 tablespoon butter
1 clove garlic, minced
4 shallots, minced
2 small fresh red chili peppers, chopped
1 tablespoon chopped lemon grass
2 cups chicken stock
4 cups peeled and diced pumpkin
1 1/2 cups unsweetened coconut milk

In a medium saucepan, heat the peanut oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until aromatic but not browned. Add the chicken stock, coconut milk and pumpkin and bring to a boil. Cook until the pumpkin is tender.

In a blender, blend the soup in batches to a smooth consistency. You could sprinkle fresh basil over this for a garnish.

 

The other day someone asked me how many US States that "Down to the Roots" was sent to. I have not taken the time to find out until now.. This is everywhere that the magazine is currently being sent to at this time. 

USA 

Alabama
Alaska
Arizona
California
Colorado
Connecticut
Delaware
Idaho
Florida
Georgia
Hawaii
Idaho
Illinois
Iowa
Indiana
Kansas
Kentucky
Maine
Maryland
Massachusetts
Michigan
Mississippi
Minnesota
Missouri
Montana
New Hampshire
New Jersey
New York
North Carolina
Ohio
Oklahoma
Oregon
Pennsylvania
South Dakota
Tennessee
Texas
Utah
Washington State
Wisconsin
Virginia

Canada

Alberta
British Columbia
Nova Scotia
Ontario
Prince Edward Island
Quebec

Australia

France

Ireland

Switzerland

Taiwan

United Kingdom