When Erinna came home and saw how cute the charms were, she wanted to make some too. But she put hers on key chains. Here we've got an ice cream cone, cupcake and cinnamon roll.
We made a fall necklace for our Thanksgiving hostess with a slice of pumpkin pie and a fall leaves Scrabble tile on a rust-colored silk cord.
A cupcake necklace made by friend Katie.
In the girls' defense, they didn't have much to work with, because when they asked Tim to pick up Candy Corn at the store (for tail feathers), he brought home Mike & Ike candies instead. ???
It was a busy week. And I haven't even gotten to the photos or videos of Carlie at her dance graduation ball, which was tonight. She came home from school Friday not feeling well. She's been lethargic all weekend and I am pretty sure she has a sinus infection. But we paid $150 for three tickets to the ball and she had a new dress, so off to the ball we went. She dozed in the car and whined the entire way there (30 minute drive), then danced her two dances flawlessly, then sat in my lap, crying, begging to go home. Stage mother who? Details to come.
BUTTERNUT SQUASH CHIPOTLE BISQUE
Recipe from Marcela Valladolid, "Fresh Mexico"
Prep time: 50 minutes
Cook time: 1 hour, 15 minutes
Serves 6 to 8
Notes: The prep time does not include the cool time for the squash after it's roasted. The cook time for the onion and carrot overlaps the cook time for the squash. The cook time for the bisque overlaps the cook time for the seeds.
1 medium butternut squash
3 tablespoons olive oil, divided use
1 1/2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 garlic cloves, minced
4-6 cups chicken broth
3 teaspoons minced, canned chipotle in adobo, divided use
1/2 cup Mexican crema or sour cream
Salt, fresh ground pepper
Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds, discarding the stringy pulp. Put the seeds in a sieve and rinse. Set aside.
Grease a glass baking dish with 1 tablespoon oil, then place the squash in the dish, cut side down. Pierce all over with a fork and roast 45 minutes or until tender. Let cool.
Heat remaining oil in a large, heavy pot over medium-high heat. Sauté onion, celery and carrot for 10 minutes. Add garlic; cook 2 minutes more.
Scoop the flesh of the squash into the pot and stir. Add 4 cups broth and simmer, covered, for 30 minutes or until the vegetables are very tender.
Meanwhile, toast the reserved squash seeds in a small pan over medium heat, stirring occasionally until crunchy, about 30 minutes. Season heavily with salt and set aside.
Purée the soup in batches in a blender, adding more broth to get the desired consistency.
In a separate bowl, stir 1 teaspoon of the minced chipotle into the crema. Season with salt and pepper.
Stir the remaining 2 teaspoons chipotle into bisque and ladle into soup bowls. Top each with a dollop of cream and a sprinkling of seeds.
Per serving using 5 cups of low-sodium chicken broth: 177 cal.; 4 g pro.; 23 g carb.; 9 g fat (3 sat., 5 monounsat., 1 polyunsat.); 9 mg chol.; 633 mg sod.; 5 g fiber; 7 g sugar; 44 percent calories from fat.