Tag: butternut squash

Deer oh Deer TWTW #35

On By tontowilliamsIn books, Dog, Garden / Allotment, Wildlife/Nature, work2 Comments

img_20190911_085309_170Well I think I predicted that this week would be a busy one, and I was right. I had various meetings, phone calls and clients projects to progress, and each night I went to bed without being able to read for very long before falling asleep. I’m not sure whether or not that’s a good thing (I know my reading has slowed).

We’ve spotted various things on our dog walks this week, the deer here were peacefully grazing and didn’t really pay us any mind as we walked on by. They looked as if it was a doe and a couple of fawns, so it looks as though the neighbourhood deer are continuing to thrive.

Later in the week we were over flown by a Green Woodpecker who was alarm calling very loudly. Not far behind (although not I am sure chasing) was a very large female Sparrowhawk, possibly the largest I’ve ever seen.

We also bumped into one of our dog walking friends this week, or rather one of her dogs. She has three and one of them, a Jack Russell, came walking across the playing field when we were there one afternoon. I looked around and couldn’t see either his owner or either of the other two dogs, but he is known to roam, and had assumed that this was what had happened. I bribed him with a gravy bone and managed to get him on a lead and then called his owner – I have her number from a previous time he wandered off. It turns out she had given him another chance off the lead, and he disappeared into the bushes, after hunting for him for a while she’d gone home thinking he might have done the same (he has form for this), was going to drop off her other two dogs if he wasn’t there and then come back and continue to look for him. Meanwhile he’d come out of the bushes and seen us, who he recognised and come over to play. We walked him back towards the edge of the park close to where they live and his owner came and collected him from us. Good deed for the week.

Glacier and me: Amid a stunning landscape, an ailing science journalist weighs his own uncertain life span

As mentioned I didn’t read much last week but I did read this amazing book. My review is on the link.

I’m also working my way through another Maigret novel – Maigret in Vichy.

 

 

 

I was disappointed but not surprised to read this in the local paper this week about our local libraries. Sadly the reason I wasn’t surprised is simply that the politician in charge of this has serial form for axing services and making cuts. When I realised he got the job which includes libraries I was waiting to read this sort of a story whilst hoping that maybe he’d changed his spots. Closing libraries to “save money” is a false solution that appeals to those who can’t look beyond one line in a budget and see the wider benefit that these resources bring.

I’ve been sharing the potting shed with this beautiful lady over the last few months.

Not quite sure how the week ahead is going to pan out. I have a meeting on Monday afternoon that will likely set the direction for the week and it could go either way to be honest.

Whatever you’re up to this week, I hope it’s a good one!

Caramelised Onion and Roasted Butternut Squash Soup

On By tontowilliamsIn Cooking, Fork To Fork, Self-sufficient

This is a lovely cuddle of a soup. Sweet and warming.

You’ll need:

  • A medium to large butternut squash
  • Two medium white onions
  • Demerara sugar
  • One to one-and-a-half pints of vegetable stock
  • Large bunch of parsley
  • Olive oil
  • Salt & pepper

Take the squash; peel, de-seed, and chop into small pieces. Place into a roasting tin with some olive oil and season well with salt and pepper, give this a good mix to ensure the oil, salt & pepper is covering the squash. Put into a preheated oven (gas mark 5), and roast until soft, turn once or twice. It should take about 20 – 25 minutes to cook.

While the squash is roasting, peel and chop the onions. Saute these over a medium heat in a pan with a little olive oil, as they start to brown add a large knob of butter. Once the butter has melted add enough brown demerara sugar to just cover the onions. Lower the heat and allow the onions to caramelise in the sugar. Make sure to stir regularly and don’t allow the sugar-onion mix to burn on the bottom of the pan.

Once the squash is roasted and soft (you can test with the tip of a knife), add it to the onion. Pour in enough vegetable stock (probably about a pint) to cover both and bring to the boil. Turn down the heat and simmer for about 10 minutes.

While the mixture is cooking, wash and coarsely chop and large bunch of parsley, and then add to the simmering mix.

Remove the soup from the heat and pour into a liquidizer (you may need to do this in batches) and blitz until smooth. Alternatively blitz in the pan with a hand blender (being careful not to splash yourself with the hot mixture)!

Return the now smooth mixture to the heat, and bring back to the boil.

Serve with crusty sourdough or bread of your choice.

Once cool this will keep in a refrigerator or can be frozen to enjoy at a later date.