Happy T-Day!

OK, so it's technically not Thanksgiving anymore, but I am ill, and spent most of the day in and out of consciousness. I did manage to have some turkey, some cornbread stuffing, and some green beans.

Tomorrow (ok, today) is "black friday", and the only thing I'll purchase is skim milk, and a honey-grain boule.

But now I sleep, again.

Happy T-Day!

OK, so it's technically not Thanksgiving anymore, but I am ill, and spent most of the day in and out of consciousness. I did manage to have some turkey, some cornbread stuffing, and some green beans.

Tomorrow (ok, today) is "black friday", and the only thing I'll purchase is skim milk, and a honey-grain boule.

But now I sleep, again.

They Did It!

Comptech *finally* made available their supercharger kit for the 06 TSX


Hell yeah!

But first things first: suspension.

They Did It!

Comptech *finally* made available their supercharger kit for the 06 TSX


Hell yeah!

But first things first: suspension.

Crap!

Radio Mexico is going to be taken over by some random restaurant chain.

More info here.

Crap!

Radio Mexico is going to be taken over by some random restaurant chain.

More info here.

Food Glorious Food

So, I am feeling a bit better today (yay), so I tried to do some cooking.

It's autumn, my favourite season, and as such, fantastic vegetables are on the table. I made two things, a butternut squash soup, and a chicken pot pie. Perfect foods to share with friends on a cold evening.

Butternut Squash Soup

1 large butternut squash
half and half
apple cider
apples, diced (more tart == mo' better)
water
cumin
salt/pepper
olive oil/butter

Roast the squash it in the oven, covered in salt, pepper, and olive oil (or butter). Roast it for a *very* long time. The longer you roast it, the more concentrated the flavour. We're talking several hours.

Once it's roasted, let it cool down, and pop it into a food processor, add the half and half and blend until smooth.

Then pop it all into a pot, add the cider, apples, cumin, salt, pepper.
The cumin is potentially dangerous. You want just a hint, to give the soup a bit of a smokey flavour.
Add water to adjust consistency.

This soup is best when it can sit in your fridge for a day or so. When you're ready, heat it slowly, and serve.

Garnish with bacon and crème fraîche.

Chicken Pot Pie

Roast chicken
Parsnips
Carrots
Peas
Potatoes
Butter
Flour
Half and half
Milk
Puff pastry dough
Salt and pepper

Roast all your veg, save the peas. They can go in raw, as they'll cook when you bake the pot pie.

Dice your chicken, parsnips, potatoes, and carrots, set them aside.
Make a béchamel sauce (the butter and flour), then add the half and half, and milk. This will be your sauce.

Throw everything into a baking dish. I (heart) my Le Creuset. Alternatively, you can make individual versions by using several small ramekins.
Pour the sauce over everything. There should be enough to just barely cover the ingredients.

Roll out the puff pastry, place it on top of the baking dish. Brush the pastry dough with milk, or eggwash.

Bake until the puff is golden-brown, and delicious. DO NOT UNDERBAKE! Uncooked pastry dough is *not* fun.

Food Glorious Food

So, I am feeling a bit better today (yay), so I tried to do some cooking.

It's autumn, my favourite season, and as such, fantastic vegetables are on the table. I made two things, a butternut squash soup, and a chicken pot pie. Perfect foods to share with friends on a cold evening.

Butternut Squash Soup

1 large butternut squash
half and half
apple cider
apples, diced (more tart == mo' better)
water
cumin
salt/pepper
olive oil/butter

Roast the squash it in the oven, covered in salt, pepper, and olive oil (or butter). Roast it for a *very* long time. The longer you roast it, the more concentrated the flavour. We're talking several hours.

Once it's roasted, let it cool down, and pop it into a food processor, add the half and half and blend until smooth.

Then pop it all into a pot, add the cider, apples, cumin, salt, pepper.
The cumin is potentially dangerous. You want just a hint, to give the soup a bit of a smokey flavour.
Add water to adjust consistency.

This soup is best when it can sit in your fridge for a day or so. When you're ready, heat it slowly, and serve.

Garnish with bacon and crème fraîche.

Chicken Pot Pie

Roast chicken
Parsnips
Carrots
Peas
Potatoes
Butter
Flour
Half and half
Milk
Puff pastry dough
Salt and pepper

Roast all your veg, save the peas. They can go in raw, as they'll cook when you bake the pot pie.

Dice your chicken, parsnips, potatoes, and carrots, set them aside.
Make a béchamel sauce (the butter and flour), then add the half and half, and milk. This will be your sauce.

Throw everything into a baking dish. I (heart) my Le Creuset. Alternatively, you can make individual versions by using several small ramekins.
Pour the sauce over everything. There should be enough to just barely cover the ingredients.

Roll out the puff pastry, place it on top of the baking dish. Brush the pastry dough with milk, or eggwash.

Bake until the puff is golden-brown, and delicious. DO NOT UNDERBAKE! Uncooked pastry dough is *not* fun.