Still in Love with Sweet Potatoes, Still Buried in Snow

Hello Readers,

I have begun to despair that it will ever stop snowing. The upside is that I have been making soup like a fiend. This week it was sweet potato soup, you’ll all remember my deep love of the sweet potato from this inaugural post (please note that, like my love for the sweet potato, my capacity for dysfunction, singledom and lushiness has also remained undiminished). I don’t know if this can really be called “cooking” it’s more like “mixing” as in all I’m about to tell you is how to mix broth with sweet potatoes to make them drinkable.

Ingredients (please note that all ingredients are easily adjustable to suit your consistency and taste needs…I was not joking when I told you that I am basically giving you no valid cooking information, apparently 3 months is all it takes to plumb the depths of my food knowledge…sad).

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1 sweet potato
1 avocado
4 strips bacon
1/2 cup broth (I suggest chicken or vegetable)
1/2 milk
cayenne, cumin, cinnamon & nutmeg to taste (omit and substitute at your discretion)

1. Heat oven to 400 and bake potato on a foil lined baking sheet for 30 minutes. Flip and bake for another 30 minutes until tender.

2. Let potato cool while you cook the bacon. Crumble bacon and set aside. Slice avocado and set aside.

3. Scoop potato from skin into blender, add milk, broth and desired spices. Blend until smooth.

4. Pour into a saucepan to heat. Taste to adjust spices and test for consistency. If you’d like to thin it out just add a bit more broth and milk. I was a little heavy handed with the cayenne so I ended up adding a little maple syrup to bring some sweetness back in.

Pour into two bowls and top with bacon crumbles, garnish with avocado.
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To make it the fastest homemade soup ever just get one of those microwaveable plastic wrapped sweet potatoes and the whole process will take you about ten minutes.

Enjoy and dear readers pray for an end to the snow, it’s starting to feel a little like Game of Thrones out here, we’re one good storm away from someone declaring themselves king in the north and then marching on Florida.

Have a cocktail for me! – Audrey


Keeping Warm in This Ridiculous Cold

If any of you readers are like myself your house was built in the very early 1900’s and subsequently is extremely cold in the winter and extremely hot in the summer. My house is prone to chilly drafts, poor heating and snow drifts during inclement weather.

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an actual snow drift building inside my kitchen window,
The window is completely in tact what is happening?

So sometimes the best way for me to supplement a pre-electricity era heating system is to cook something in my stove (or more often pretend I am going to cook something and just let the stove heat up for an hour while I watch an America’s Next Top Model marathon while wearing three Snuggies to keep warm). This time around it was Pecan and Squash soup.

I adapted this recipe from Adventures in Cooking a blog with infinitely better photos than mine, I’ll link the original recipe below.


1 large acorn squash, cut in half and with seed pulp removed
1 tablespoon brown sugar, divided
1 tablespoon olive oil
1 and 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 cup chopped pecans
3 cups chicken or vegetable broth
3 tablespoons honey
1/4 cup cream
1/2 cup Parmesan (optional)
1.Preheat oven to 375 (glorious, glorious heat!) Cut an acorn squash in half and scoop out the pulp. Set, cut side up, on a baking sheet, drizzle with olive oil and rub with salt, pepper and cayenne.
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I got some small spice bowls for Christmas. I am extremely excited about them.
2.Divide brown sugar evenly into each half. Place in the oven and roast for 40 minutes. Remove from oven and set aside to cool.
3.Keeping the oven at 375, spread pecans in an even layer on a baking sheet and roast for about five minutes. Keep an eye on them because they will start to burn fairly quickly. (I definitely did not ruin a bag of pecans in this manner and then melt a trash bag when I tried to throw them away). Set aside and let cool.
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4.Once the squash is cool enough to handle scoop out the flesh into a blender. Add the pecans, broth and honey and blend until smooth.
5. Pour into a pan and add cream (and Parmesan if desired, I was out so I skipped it). Warm on the stove stirring occasionally and serve.
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totally delicious
You can adjust the seasonings to your own taste, I had mine with bread and some shaved Gruyere (it was the only cheese in my house). And if you “forget” to turn off your oven for another hour and your house manages to get over 60 degrees, your secret is safe with me reader.
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Gruyere goes with everything
Have a warm-you-up cocktail for me!