After one of the hottest, and longest, summers I can remember in a while, it’s finally starting feel like fall. There wasn’t really a transition into it either. One day it was in the high 90s, the next day we were at 70. And this mornings 45 degrees was a cool welcome. Fall is here. And I hope it’s here to stay.
Yesterday, as a way to celebrate, I spent a majority of the afternoon outside swinging away with a pillow, a blanket, one Golden Puppy, and a book. The book? Catching Fire, the second in the Hunger Games series. These books, they’re amazing, but that’s another post for another day.
I lounged in the swing, wrapped in my blanket with Jacket sprawled out across me as I devoured the book.
It was wonderful. I was nice and cozy and just enjoyed the rustling in the trees as the wind wrapped itself around the branches above me. Eventually the Spotted Dog joined us too and Jacket left me to freeze to death while she snuggled up with Chloe on the ground.
At some point I decided to treat myself to a snack. What better way to celebrate fall then with a nice hot (I burned my tongue!) cup of and an apple with caramel?
It was perfect.
Of course, with this face looking at me, I had to share the apple. Spoiled rotten, my dogs are!
As the sun started to set lower in the sky, I decided to head in and start dinner. On the menu for the night is what I like to call “Corner Café Soup.” I don’t know what else to call it. All I know is late last winter, after one of our three snows (please don’t let that happen again this winter!), Cassie, Alison and I ventured out to have lunch at the Corner. Since it was so cold out, I decided to have a bowl of their soup of the day. I don’t remember what they called it, I just remember how perfectly delicious it was. Of course, the recipe was a secret. But, knowing the ingredients, I managed to recreate it with mom a few days later. It is now one of my favorite soups. It’s easy to make and it’s pretty healthy, what with all the fresh vegetables.
So here’s the recipe:
1 bag baby spinach
3 cups mushrooms (if you're like me, you might want to add more!)
1 cup carrots, sliced
3 yellow squash, sliced
3 zucchini, sliced
1/2 onion, chopped
2 tablespoons garlic
2 teaspoons black pepper
2 dashes marsala cooking wine
1.5 teaspoons ginger powder
1.5 teaspoons salt
1 container liquid vegetable broth
1 container liquid chicken broth
6 cups cooked rice
Saute onions and garlic in olive oil. Add vegetable and chicken broth and let simmer. Add carrots, squash, and mushrooms and cook until tender. Then add spinach and cook until wilted. Lastly, you'll add the cooked rice.
Of course you can add or subtract different vegetables to your liking. Next time I think I'll add fresh okra. Yum!
What's your favorite soup to warm you up on a chilly fall night?