His work was fun.
He sometimes poked gentle humor at our roots.
He never forgot the wonder of youth.
He celebrated love.
And family traditions.
And reminded us not to take ourselves too seriously.
listening to the Macy's parade on television while I cook in the kitchen
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1 tbs olive oil
1 pound yellow squash, sliced 1/2 inch thick (I used 4 large squash)
2 ears corn, corn removed from cob. Cut cobs in half and set aside. (I used 4 ears because that is what came in the package I bought)
3 large shallots, chopped ( I substituted large green onions)
2 large garlic cloves, minced
1 fresh jalapeno chile, chopped (if you don't like the heat, try a banana pepper instead, the fresh jalapeno I used didn't add any heat, I removed the seeds...for more kick I'd use 2 fresh instead of just one)
1/4 tsp ground cumin (since I love cumin I used about 2 tsp or more...suit your own taste)
2-1/2 cups water or broth (I used 1 cup low sodium chicken broth and 1 1/2 cups of water)
Italian parsley sprigs for garnish (I used cilantro instead)
In a 5-quart heavy kettle, heat oil over moderate heat and saute all ingredients (including cobs) except water or broth for five minutes. Stir in water or broth and simmer until squash is very tender, about 20 minutes. Discard cobs. In a blender, puree mixture in batches until smooth. Note that a food processor doesn't make the mixture smooth enough! Season with salt and pepper to taste. (I added a dab of reduced fat sour cream and some grated cheddar cheese) Without the sour cream and cheese the soup was a bit too sweet for my taste...with it the soup was delicious.
If desired, garnish with sour cream and fresh Italian parsley sprigs. (I used cilantro) It made 4 servings.
Now, I'm off to clean out my closets. Then it's back to work tomorrow...... : (
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