Through the Glass Dimly

I love soup! It’s such an easy thing to make and have homemade-fresh-on-hand. Once upon a time I would make a big pot of soup once a week, and it would serve as lunch for my little two-person family throughout the week, or for a quick supper on a busy night with added homemade biscuits.  I have always heard of Butternut Squash Soup, and have wanted to attempt it. Today seemed like the right day, as I had a bit of extra energy (energy which is gradually leaving me completely as I am now 36 weeks pregnant), a butternut squash, some alone time while Josh was doing yard work for a woman at my parents church, and a need to eat something wholesome for lunch. I absolutely LOVED this soup. So I thought I'd share the recipe with you. It has such a rich creamy texture with a warm fall spicy sweetness. Let me know if you try out the recipe! Butternut Squash Soup Ingredients: 2 tablespoons butter (you can substitute a cholesterol free substitute if you prefer) 1 small onion, ch...

Yesterday I went to this neat local Mediterranean Market to get good quality cold cuts to make sandwiches. Today I made the most yummy lunch ever for my husband , my parents, and I. I thought I'd share the recipe here for a delicious Saturday afternoon lunch. Italian Panini with Oven Yam Fries and Cinnamon Aoli Italian Panini 4 Slices Prosciutto Salami 4 Slices Capicolo Ham Provolone Cheese (or whatever cheese you prefer) enough to cover the meat Balsamic Marinated Red Onions (Recipe to follow) Some hearty, heart healthy bread (I used Multi-Grain Sourdough) Dijon Mustard The night before, thinly slice the Red Onion in half rings. Place them in a bowl and cover in equal parts Balsamic Vinegar and water. Place in refrigerator until needed. Lay out two slices of the bread of your choice. Put the Dijon Mustard on one slice of bread. On the mustard lay out the four slices of Salami, and then the Capicolo. Then put on the Balsamic Marinated Red Onions, and top with the Pr...