Thank goodness for old habits

I used to make big vats of soup on Sundays and then freeze individual portions for when things got crazy.  It’s more of a winter thing than a summer thing, because when things are crazy in summer I eat salads or scrambled eggs. 

I came home tonight starving and in no mood to cook (rare, but it happens).  Thank goodness old habits die hard, because I had one portion of butternut squash soup left in the freezer.  Five minutes later, I’m transferring it from saucepan to soup bowl, and I’m happy again. 

Incidentally, it was a butternut squash and potato soup, with nutmeg.  I’m telling you, squash and nutmeg is a beautiful combination.  You can’t beat spaghetti squash with a touch of maple syrup and lots of nutmeg.  It’s great for rainy days, pajamas and movies.

Also, did you know that it’s Joe Biden’s birthday tomorrow?  I didn’t, but I’m glad that Barack Obama remembered.  (Check out the picture in the article.  Biden looks so pleased with the cupcakes!)

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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