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I'm going to ignore the fact that it feels like summer out there today.

It's September 28th, but it feel like June. It's warm and humid, Baltimore humid. I drove home from campus today desperately looking for signs of Fall; a few yellow leaves and a swarm of stink bugs were all I could come up with. This will simply not do. 

So, if I can't have Fall, at least I can cook like it. Butternut Squash and sausage soup served in home-made bread bowls are whats for dinner tonight kids.

Emeril Lagasse's Butternut Squash and Sausage Soup

  1 large butternut squash, about 3 pounds, halved, seeds removed

2 tablespoons vegetable oil

1/2 teaspoon salt

Freshly ground black pepper

1/2 pound sweet Italian sausage, removed from casings

1 large onion, chopped

6 cloves garlic, minced

1 tablespoon chopped fresh sage, plus 12 whole leaves

1 teaspoon chopped fresh marjoram

6 cups light chicken stock or broth

1 teaspoon cider vinegar or lemon juice

1/2 cup heavy cream, or more to taste

2 tablespoons butter

Directions

Preheat the oven to 400 degrees F.

Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.

In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.

In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.

Serve the soup in bowls, garnished with the crispy sage leaves.

http://www.foodnetwork.com/recipes/emeril-lagasse/butternut-squash-and-italian-sausage-soup-recipe/index.html

Bread Machine Bread Bowls

1/2 cup warm water

1 cup warm milk

2 tablespoons soft butter

4 cups flour

2 tablespoons sugar

1/2 teaspoon salt

2 active dry yeast, packages

1 egg white, beaten

Directions:

Place everything but the egg white in your bread machine in the order that your manufacturer recommends.

Use dough cycle.

When the cycle is complete, turn out onto a lightly floured surface. Divide into 6 equal portions and shape into balls.

Place the 6 balls onto a greased cookie sheet and let rise until doubled, about 30 minutes.

Brush with beaten egg white.

Bake at 375 for 20-25 minutes until golden brown.

Once done, you can cut the top off and scoop out the center leaving about 1/4 inch on all sides.

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Marylanders, Wine Drinkers, Have You Met Boordy Spiced Wassail?

My husband loves Boordy Spiced Wassail. This sweet, spicy wine is not my cup of tea, but I have discovered an amazing use for this Maryland Gem. Tonight I wanted to make beef tips over rice but discovered at the last minute that I was out of Merlot. One look at this bottle, and I knew it had amazing potential for a delicious dinner. I was right.

*** I almost never measure when I cook so the measurements below are approximations

Spiced Wassail Beef Tips

·        1 lb tenderloin tips

·        3 tbsp olive oil

·        2 cloves minced garlic

·        1 small red onion (sliced)

·        1c. flour

·        2 tbsp garlic salt

·        1 tbsp dried rosemary

·        pepper

·        1 cup (+/-) Boordy Spiced Wassail wine

·        1 can beef broth

·        4 cups cooked rice

In a mixing bowl, combine flour, garlic salt, and rosemary. Add beef tips and coat. Set aside.

Meanwhile, in a deep skillet, heat olive oil over medium heat. Add fresh garlic and sliced onion. Cook, stirring, until onion is transparent. With a slotted spoon, slowly add coated beef tips into the pan. Cook tips over medium heat turning several times until browned on all sides.

Slowly add in wine, turning heat up to medium high. With spatula, mix, scraping off bottom of pan until a thick gravy forms. Cook for approximately 5 minutes. Do not allow mixture to burn the bottom of the pan. Slowly add in 1 cup (or more depending on thickness of gravy) of beef broth. Reduce heat to low. Stir frequently, salt and pepper to taste.

If mixture is too thick add a tablespoon of beef broth at a time. If too thin, simmer longer until mixture thickens.

Serve over rice.

[jezica1-blog]

There was a sad fellow on a barstool talking to the bartender, who was polishing a glass and listening with that plastic smile people wear when they are trying not to scream.

Philip Marlowe The Long Goodbye By Raymond Chandler (1953)

[jezica1-blog]

The results of months of dedication and care. I'm more excited to eat this brocolli than just about anything I've ever eaten.

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Remember

Remember that time that kid threw up all over his Mom in the middle of the Italian pastry shop?

Oh, wait. That happened to me.

whatthefuck.

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Mermaids

Nothing says 1940's quite like synchronized swimming.

Could she be any lovelier?

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I had no idea how dashing Ricardo Montalban was before he became KHAN! Oh my!

http://www.imdb.com/name/nm0001544/

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As a well deserved reward for surviving this semester, I've lined up a classic movie marathon today. Starting with "All This and Heaven Too", starring Bette Davis, I get three of my favorite things in one movie. I'll enjoy fabulous costumes, a period romance, and the incredible Bette Davis.

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Shakespearean Tragedy final today which I'm not ready for. But GAWD look at this costume and make-up. Elizabeth did it r-i-g-h-t.

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Does U of MD  still have a rifle team?

Girls Rifle Team, University of Maryland c. 1925 (via Via)

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FACT:

I love listening to my children sing in the shower. I wish I could bottle up their silly, joyful noise and play it back forever. They are ridiculously creative.

[jezica1-blog]

I'm usually hesitant about French manicure kits, but this pen set turned out much better than expected. I'm happy with the polish colors, very natural though it definitely needs 3 coats to not look streaky. The pen tip also required 3 go throughs. I trimmed the felt on the pen with a pair of sharp scissors to make the lines more precise. **+ tip= wait until the bottom coats are completely dry before drawing in the tips. I smudged my thumb by being impatient. Overall worth the $9.99.

[jezica1-blog]

(via Badass of the Week: Fredegund)

I'm loving this website. It combines two of my favorite things: history and baddassery. All it needs is beer and it will complete me.

** also it is very decently cited which makes me happy.

[jezica1-blog]

My phone has been doing something amazing lately...

Every so often, when I set my phone down, it calls my Dad. I guess his speed key is just in the perfect spot for the dreaded butt-dial. It never rings anyone else, and it doesn't do it all the time. I'll be minding my own business-- shopping, driving, or doing homework. Hopefully not yelling at my kids, and somewhere from seemingly far away I will her the faintest echo of my father's voice. It often takes a moment to register his familiar, "Jess! How ya doin' Hon?" but when I do, I get that moment of flushed embarrassment realizing I've done it again.

The other day after calling him accidentally from the craft store, where I was frantically trying to buy a last minute craft for my CCD class, I told him I was so sorry for calling him again and that I would change his speed-dial in my phone.

"Don't do that." he said, "I like hearing from you unexpectedly."

In that moment I realized what a gift my wacky, annoying phone was giving me. Every time I called him by mistake, I would take a moment from whatever I was doing and talkto him. Maybe not for long, but regardless of how busy I was, we would have a conversation. In my little world, I hardly ever call anyone. I text, I send short emails, I facebook message, sometimes as awful as it sounds, I'm just not willing  to invest the time for a lengthy phone call. But in that instant, I recognized what I was missing.

Thank you annoying software issue.

Reflecting on it now, I wish my Grandmother had that spot on my speed-dial while I still had the chance.

[jezica1-blog]

There are few things more satisfying than growing something healthy and perfect. This goes for people and plants. My beautiful baby brocolli.