Whew--that was a lot of cooking! We now have lovely gingersnap cookie dough, fabulous butternut squash soup, and...some other things. It's nice to be done! Afterward, Albin went to bed early and the rest of us headed over to Tuvalu to hear some acoustic guitar music. Unfortunately, it was too crowded for me, so I went right back home and listened to Fibber McGee and Molly on Old Time Radio while knitting. Karl and Elise stayed, had hot chocolate, played chess, and heard some lovely music.

It's finally snowing out. There are even some big flakes "staying on the ground!!" says Elise. She is so excited for snow.

On Friday, we were at the library early and were able to see a traveling Abraham Lincoln exhibit. It was very neat, especially the video of the civil war in four minutes. It was just a map of the U.S., but the date, borders and casualty total were constantly changing in fluid motion. Everyone stood spellbound until it was over. We watched it twice.

This morning we had a rousing game of Authors and Rummy. Now Albin is on the Lappy, Karl and Elise are ice skating, and I have a few hours to knit or work on Christmas goodies. Maybe I'll put a pan of brownies in the oven first. We've got vegetable soup on the stove for church potluck, and will also bring pasta and peanut sauce. What a good afternoon to be tucked inside!


Butternut squash coconut curry soup -- 4
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1 Tablespoon Oil
1/2 Each Onion, chopped
2 Clove Garlic, clove
3 1/2 Cup Vegetable Stock
1 Each Squash, butternut, peeled
1 Each Pepper, Jalapeno
2 Cup Coconut Milk
1/2 Cup Lemon Grass, chopped (or not)
2 Each Lime Leaves
1/2 Cup Fish Sauce (we left this out)
1 Tablespoon Sugar to taste
3 Tablespoon Lime Juice


Instructions
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Heat oil in saucepan; add onion and garlic. Saute until lightly browned. Add stock, squash, and jalapeno; simmer until squash is just cooked through, 10-15 min. Add coconut milk, lemongrass, lime leaves, fish sauce, and sugar. Simmer (do not boil) 10-12 min. Puree and strain through fine mesh strainer. Add lime juice and adjust to taste with sugar and lime juice. Four servings.