What's for Dinner, Sat., Oct. 8, 2016
Squash, Pear and Parsnip Soup with Ginger. I got the recipe out of my Soup Sisters cookbook. It has a whole 1/4 cup of ginger in it! Plus later on I am supposed to add hot sauce to taste.
I’m also making cucumber salad in sour cream with some kinda’ herb which I haven’t figured out yet. Dill would be nice but I don’t have any. Tarragon sounds good and I have lots of it.
If I had my way, I’d go to Whole Foods and get some of their delicious chicken chorizo sausages, but I’m stuck here waiting for the cable guy. So instead I’ll warm up the last piece of chicken breast that was marinated in mustard and dipped in panko.
Dessert will be toffee cake with yogurt.
Cher
= new reply since forum marked as read
There's a lot of it, but it will be great to vary. For example, next time I have some, I think I'll add chipotle to that serving.
It's a good base soup just to have as the recipe makes it or to play around with.
I like to use The Flavor Bible to give me ideas. This is a reference book that lists all foods that go with each other.
The ginger was just right. I thought a quarter of a cup was a lot, but it turned out to be right for that amount of soup.
Cher
I think I'm chili'd out. I made too much, and with a full freezer, I couldn't freeze any leftovers.
I'll start anew tomorrow with something else.
ps: My rejoycing tonight. Definitely alcohol will be involved (probably vino). My computer issues have been solved. I can rest easy. Gory details in the Computer Help & Support group for today. 
http://www.democraticunderground.com/109517913
No wonder you are breathing easy.
Vino was definitely in order.
Sounds like you got some good advice from fellow DU-ers.
Cher
