A bit sweet
Sometimes it really comes down to the fifty-fifty split. This is one of those times.
It’s been so cold that when I ventured out for vegetables in the village today, I couldn’t move my fingers for a good fifteen minutes after being back in the warm. Soup suddenly seemed a lovely idea.
This was easy as could be but earned one thumb up, one thumb down. One small butternut squash (see? obsessed.) roasted in the oven for twenty minutes, then cooled, peeled and chopped. Four carrots chopped and boiled. Two onions chopped and fried. Then the whole lot thrown into a saucepan with chopped tomatoes and some vegetable stock, herbs and ginger and simmered until soft and soup-like.
Thing is, they are all quite sweet vegetables. And while I thought the sweetness was just fine with fresh brown bread, not everyone agreed. I tried explaining that it was dinner and dessert in one, but apparently that isn’t a desired trait.
Oh well. Moved to the lunch menu where I think sweet vegetables are just fine. Handy for cutting down on chocolate after Christmas. And very warm on days like these.
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