scarf weather

I have no idea where the weekend went.

That is to say that it was exceptionally productive, but also to say that I would like another and would like it delivered with two-day express shipping.

I do know a few things: red cups are back and scarf weather has returned.
Also, that makes it soup season.

Today started like the best Sunday’s always start – at the farmers market, tea in hand. It was unexpectedly cool and the stands had some really pretty produce. I got some of the last heirloom tomatoes of the season and a gluten free treat as a reward for a hard workout later this week.

I spent the rest of the daylight with some lovely ladies, getting home well past the sunset. Regardless, Sundays were made for cooking. I opted to make a butternut squash and quinoa soup with chicken and kalamata olives, and a roasted salad of cranberries, butternut squash and quinoa tossed in maple syrup and ginger. Glorious.

The soup called for a can of diced tomatoes, so in the spirit of learning a new skill I decided to make my own diced tomatoes from scratch. It turned out to be really easy and fun!

To make diced tomatoes, wash the produce and pull the stems. Place the tomatoes in a stockpot and fill with enough water to cover the tomatoes. Boil for one minute, or until skin starts to crack and peel. Ladle tomatoes out of the boiling water as the skin cracks and drop in ice water. Once the tomatoes are cool enough to handle, place on a cutting board and peel the skin off by hand. Core and dice, return to the stock pot. Simmer for five minutes before taking off the stove.

After making the diced tomatoes, I went ahead with making the soup according to the recipe. Later this week I’ll make stuffed acorn squash and white chocolate cranberry quinoa cookies. Two hours later, I’ve got seven servings of soup, two servings of salad, and the dishes are clean.

I’m travelling for two weekends this month, with two races and three more events that I’ve got a part in. My next objective will be perfecting a homemade cream of mushroom soup for use in our family recipes so that I can celebrate Thanksgiving in gluten-free peace. After that, it will be creating the menu for Friendsgiving 2013 and finding crafts for my nephew to do during our family time together. Perhaps I’ll put together a tablescape too.