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I think I owe you an apology. See the thing is, the first time I tried you, I had you with non-fat milk and no whip. Big mistake. There is no joy in a fat free life, this I know now. So I apologize. You are actually quite delicious when done right.

On the way to get Starbucks tonight (seriously I should not live a block away, it is terrible) I found some chestnuts on the ground. Well I wasn’t sure what they were, but Maine said they were chestnuts. I just thought they looked neat. So on the way back we picked some up and Maine laughed at me for being a crazy person.

Aren’t they beautiful? My intention was to keep them in a bowl for a bit and just admire them. Maybe poke my hand into them, Amelie buttons style. But them Maine pestered me so we are roasting them right now.

Ugh I need to clean the kitchen so hard.

I have never had them before, so we’ll see how it goes. I hope they are not secret poison.

Today I did not accomplish all that I wanted to. I did not make bread because it was too cold and it probably would not have risen properly.

Instead, I braved the monsoon and picked up some 16 grain flourless hippy bread. (Just so you know, the place across the street sells computer parts and also there is a psychic.)

Also picked up a butternut squash to make soup. The knife in the picture is mostly for effect. I used a more respectable knife to hack it up.

Ew my oven is dirty.

The last time I made it, we did not have access to a blender so it was pretty chunky and not very awesome.

This time we did, so it was super more delicious. Also I added cereal cream, I am not sure if this is an ok thing or not.

In the end I think it turned out pretty delicious. Maine ate two bowls along with two slices of hippy bread, so I consider it a success.

Here’s the basic gist if you’re interested:

1. Roast a cut up butternut squash in the oven at 350 F for like 45 minutes or until squishy.
2. Saute onions, add some garlic (I used 4 cloves), and then add the cut up squash.
3. Add some carrots (I used baby ones) and two stalks of celery, and a container of stock (I used chicken).
4. Let it do it’s thing for a while.
5. Add salt, pepper and cinnamon. I eyeball everything so uhhh figure it out.
6. Transfer to blender. Blend.
7. Send back to pot. Add some cream until it is no longer a solid blob of butternut squash goo.
8. EAT.

Oh and I just checked on the chestnuts and I think Chris was right. These things are not ripe yet. Ick.