What's on the menu this evening?

[Octoberbaby]

Very true. I'm always at a loss for crackers. What type do you buy? Cheese is not a problem. There is a Whole Foods 4 blocks from me and I can always find cheese - there are so many to choose from.

When I used to eat regular crackers I loved Wheatsworth. They are healthy and tasty. Now I eat gluten free crackers by Glutino.

[b-ball-lunachick]

Hey, I was in Christmas Tree Shoppe today, and thought of your post when I saw they had boxes of CHOCOLATE Lucky Charms.
That's not normal, is it? Have you had these?

Anyway, if you get there fast, you might be able to corner the local market on Lucky Charms chocolate !

ooh I'm not sure I'd like those but I'm intrigued! I never heard of them but I do like cocoa crispies so I may need to check those out so i can branch out...I had them 4 days this week but tonight I had leftovers from lunch.

I usually buy Triscuits or pita crisp type crackers. There are a lot of good ones from Kashi too that I like.

As far as cheese goes I am the same way, never any less than like three kinds in the fridge.

I'm not a wine person but I do usually have cheese and crackers in the house - it's a good thing to have a quick dinner at times and I don't need much to fill up.
For cheese, I keep the cracker barrel in there because it has a long shelf life.

I love love love regular Triscuits - can eat them just plain. Not the low salt ones though - blech.

[RUNYYFan]

Tonight was stuffed cabbage with spaetzle and tomato sauce. Wine: Bull's Blood.

i-Nsc79FX-M.jpg

[Brick Tamland]

Tonight was stuffed cabbage with spaetzle and tomato sauce. Wine: Bull's Blood.

Attachment 20367

That looks delicious. And I don't even like cabbage.

[Brick Tamland]

I love love love regular Triscuits - can eat them just plain. Not the low salt ones though - blech.

Right on. Freakin' love regular Triscuits. I do enjoy the reduced fat ones - if only for the crunch, but the regular ones are just so much more satisfying, I'll skimp on fat elsewhere rather than buy the reduced unless they are the only kind left on the shelf in the store when I go to restock.

[GiambiRocks]

Pumpkin Soup w/ Italian Sausage....simmering on the stove now.

[smr15]

Pumpkin Soup w/ Italian Sausage....simmering on the stove now.

mmmmmmmmmmm......... that sounds great.
care to share your recipe?

[GiambiRocks]

mmmmmmmmmmm......... that sounds great.
care to share your recipe?

This was the first time I made this...will definitely be making it again.

Pumpkin Soup with Italian Sausage

Ingredients
2 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 cups fresh pumpkin, roasted and diced, see note below
2 teaspoons sage
2 tablespoons of flour
1tablespoon of honey
1/4tsp nutmeg
3 cups chicken stock
1 cup cream – (I used half and half)
1cup of cooked sausage
1 cup of shredded cheddar cheese
Salt and freshly ground pepper

Directions
1. In a stockpot over medium heat, melt butter and sauté onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes.
2. Puree the mixture in blender or food processor.
3. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.
4. Then add the cream and sausage. Simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.

Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

[xenadanielle]

This was the first time I made this...will definitely be making it again.

Pumpkin Soup with Italian Sausage

Ingredients
2 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 cups fresh pumpkin, roasted and diced, see note below
2 teaspoons sage
2 tablespoons of flour
1tablespoon of honey
1/4tsp nutmeg
3 cups chicken stock
1 cup cream – (I used half and half)
1cup of cooked sausage
1 cup of shredded cheddar cheese
Salt and freshly ground pepper

Directions
1. In a stockpot over medium heat, melt butter and sauté onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes.
2. Puree the mixture in blender or food processor.
3. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.
4. Then add the cream and sausage. Simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.

Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

Oh. Yum.

[Octoberbaby]

Yesterday my BF and I went to the Grand Opening of the beauty salon of a friend of his. The food was so good that we were stuffed, no room for dinner. We had some coconut milk ice cream later on instead.

[GiambiRocks]

Oh. Yum.

Not to brag but it was amazing soup.

[4bronxbombers]

Not to brag but it was amazing soup.

It sounded great except I don't like sausage. I guess I could leave it out of the recipe but it prob adds flavor.

[GiambiRocks]

It sounded great except I don't like sausage. I guess I could leave it out of the recipe but it prob adds flavor.

You could definitely leave it out, maybe increase the spices a bit or add some curry. It was great for lunch the next day too.

[xenadanielle]

Not to brag but it was amazing soup.

It sounds SO.GOOD. I thought of it this morning when listening to the radio--apparently there will be a pumpkin shortage this year on the east coast due to all the flooding.

ETA: I presume that is sweet Italian snausage you used?

[4bronxbombers]

You could definitely leave it out, maybe increase the spices a bit or add some curry. It was great for lunch the next day too.

I don't like curry either, or anything too spicey. I know...picky, picky, picky.

I might try it with chicken though. I bet it smells good cooking.

[Trish]

I don't like curry either, or anything too spicey. I know...picky, picky, picky.

I might try it with chicken though. I bet it smells good cooking.

One word. Bacon.

Or pancetta.

[4bronxbombers]

One word. Bacon.

Or pancetta.

[GiambiRocks]

It sounds SO.GOOD. I thought of it this morning when listening to the radio--apparently there will be a pumpkin shortage this year on the east coast due to all the flooding.

ETA: I presume that is sweet Italian snausage you used?

Yes!

I don't like curry either, or anything too spicey. I know...picky, picky, picky.

I might try it with chicken though. I bet it smells good cooking.

Geez...you're a pain

[Jersey Yankee]

I don't like curry either, or anything too spicey. I know...picky, picky, picky.

I might try it with chicken though. I bet it smells good cooking.

Hey, Vicki, I'd bet that you'd make an exception for curry goat. Boiled, natcherly.

[theDurk]

Hey, Vicki, I'd bet that you'd make an exception for curry goat. Boiled, natcherly.

Sounds good.

http://www.jamaican-recipes.com/currygoat.html

[xenadanielle]

Sounds good.

http://www.jamaican-recipes.com/currygoat.html

Looks like Brad may've written the copy on that website.

Speaking of Jamaican food--my Scotch bonnet plants have suddenly decided to produce peppers...

I'll likely be randomly foraging tonight, as I did last night, since the bf is on the road. But tomorrow I'll be making a chuck roast in the crock since he'll be back...not sure what I'll try with the roast this time.

[4bronxbombers]

Hey, Vicki, I'd bet that you'd make an exception for curry goat. Boiled, natcherly.

[smr15]

Not to brag but it was amazing soup.

Thanks for passing on the recipe. I think it sounds great. I bet you could also just substitute butternut squash for the pumpkin, too.

yum.

[Trish]

Thanks for passing on the recipe. I think it sounds great. I bet you could also just substitute butternut squash for the pumpkin, too.

yum.

I don't have it in me to roast a whole pumpkin anymore. My Shop Rite may have it already cut up, like they do with butternut and acorn squash. Makes life so much easier.

[smr15]

I don't have it in me to roast a whole pumpkin anymore. My Shop Rite may have it already cut up, like they do with butternut and acorn squash. Makes life so much easier.

Get out of my head......

That's exactly what I was thinking.