6th December 2009

we are heading out to take my mom's significant other, who is a
contractor, to see the 1900's house to see if there are any obvious issues with the house which the rest of us were ignorant of. I woke up early to the sound of higher winds, but now that it is light, it looks like it will be a very nice and clear day.

While we were driving out to the house yesterday, I was checking on the remains of everyone's summer gardens and seeing what they grew and what was still available for harvest in them. I should not have been surprised, but there was still quite a few things which were thriving in many people's gardens. I have parsnips to eat tonight. No idea what we are having for the main part of the meal however.

Both "C" and I have been wanting soup the last few days and this sounds very good.

Winter Vegetable Chowder

1 pound parsnips
1 large sweet potato (1/2 pound)
1 small head broccoli (1/2 pound)
1 small onion, finely chopped (1/4 cup)
3 cups water
3/4 teaspoon sea salt
1 cup ricotta cheese
2 cups milk
1/2 cup instant potato flakes
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
2 Tablespoons grated Parmesan cheese

Peel parsnips, halve lengthwise and cut crosswise into 1/2-inch-thick slices. Peel sweet potato and cut into 1/2-inch cubes. Cut broccoli head from steam and separate into small flowerets. Peel stem and cut into 1/2-inch cubes.

Bring water and salt to boiling in a large saucepan. Add parsnips, sweet potato, broccoli stem, and onion. Lower heat and simmer 6 minutes. Add broccoli flowerets; simmer 3 minutes or until all the vegetables are tender.

Meanwhile, combine ricotta cheese, milk, potato flakes, pepper, and nutmeg in a blender. Whirl until pureed. Stir ricotta mixture into soup until well blended. Gently heat through.

Ladle into soup bowls and sprinkle with Parmesan cheese.

The other day we did "Santa" pictures at home. Since it was SweetPea's first Christmas, I thought she should have time with Santa without dealing with the malls.