Okay, I’m not postitive I had the H1N1 virus over the weekend, but I do know that the sickness I caught egged, toilet-papered, and pooed all over my Halloween.
Then, for good measure, it lit my precious Halloween on fire while laughing a deep sadistic belly laugh.
Normally, I wouldn’t be so dramatic about having my Halloween plans thwarted, but this year I was to be Julia Child, one of my culinary heroes. For weeks, I have been scouring the racks at all the thrift stores in town including the Mission, St. Vincent de Paul’s, and the Goodwill. I checked out “The French Chef” dvd’s from the library. Hell, I even bought a rolling pin!
All is not lost though. I now feel like I have a closer relationship with Julia. While feverishly curled up on my couch, I watched every episode of “The French Chef”. I drifted in and out of sleep while Julia’s voice warbled in the background, I laughed when she spilled her ingredients, and I identified with her every time she lost her train of thought mid-sentence. In short, I’ve grown to love her even more.
I was also lucky to have my favorite soup conveniently frozen for me. Here’s the recipe, which is a slightly altered Weight Watchers recipe (Julia probably would’ve hated it since it’s part of one of those “dreadful diets”).
Butternut Squash Soup
1 tablespoon olive oil
1 small onion diced
1 small apple; cored and diced (leave the skin)
4 cups of vegetable broth (I like Kitchen Basics brand)
1 small butternut squash; peeled and cut into small pieces (12 ounces)
1/8 tsp. nutmeg
salt and pepper to taste
Heat olive oil in a deep saucepan or stockpot. Saute apples and onions together for about three minutes or until onions are glossy and transparent. Pour vegetable broth and squash into the pan. Bring to a boil and turn down the heat to a simmer. Allow to simmer for about 10-15 minutes or until squash is soft. Just before taking the soup off the heat, add nutmeg, salt and pepper to taste. Let the soup cool for a few minutes and puree in a food processor.