Nov 25, 2010

Missing in Action and a Souffle

For all of my faithful followers--- I am sorry that I have neglected my blog lately. My life has been so full in the past few months that I haven't spent much time on the computer. I have been traveling a lot for my job, we moved and honestly every time I look up another week has passed by.

Because it's Thanksgiving and a day of refection... I thought I would blog about what I'm thankful for (and of course share a recipe with you). We have been through so much this past year---both good times and bad. But through them all... I am reminded that contentment is what I strive for more than anything. I am working hard to remind myself that I don't need a specific day during the year to reflect on the things that I'm thankful for---that I should be thankful EVERYDAY.

Just for fun times sake---Here are the some things I'm thankful for:
Cheese (all kinds)
Le Crueset Pots
Chicken Pot Pie
My Cookbook Collection
Mexican Food
My Husband who now is: my seamstress, my hairdresser and my assistant in the kitchen. I married someone just like my Dad---and couldn't be more blessed.
My Dog who: is the cutest pup around...but is BAD and challenges me daily. He is training me for Children.
My Parents: who still let me be their little girl and call home when I need something. But more than anything---who support us and love us in all the decisions we make.
My In-Laws: who have showed me that the simpler things in life are sometimes the best.
My Job: Which allows me to "go somewhere" new everyday.
Our Church: Which has challenged us and has brought new and encouraging people into our life.
You: Who read my blog and give me a reason to write.

In Honor of the Season, I thought I would share with you a FANTASTIC Recipe that was given to me by Caroline Allured who catered our rehearsal dinner. It will be on our table today.

Butternut Souffle

2 c cooked, pureed butternut squash

¼ c maple syrup

2 T brown sugar

1 t salt

3 T cornstarch

Mix to smooth then add:

1 stick melted butter

1 ¼ c heavy cream

3 egg yolks

Mix well and then fold in 3 egg whites beaten to soft peak stage.

Pour into buttered soufflé dish and bake at 350 till set and browned on top, about 1 hour.

*To Cook the squash; cut in halve and scoop out the seeds. Butter the insides and salt and pepper, then place face down in a baking sheet and cook at 400 degrees for 45 minutes (or until soft). Then scoop out insides and puree. **

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