The one about food

I used to think my recipe blog was a bit rubbish - I took photos but rarely posted them. It was just me blathering on about food really....trying to say more than "oh dear god this is good" and offer recipes if people wanted to make it themselves. I started it at a time in my life when I needed a distraction and wanted something to pour myself into...and now I'm finding I just might absorb it back into this blog again...ish. I'll leave it there for now. There's some good stuff there, but I don't see why I have to separate it out anymore...

I was making squash ginger soup today and some oat mango muffins and was going to take some photos, but then I decided not to. Food lately is a process for me. It's like getting lost in trying to photograph life...I'm just not very good at it and I waste time I could enjoying it all in trying to capture how I FEEL instead of an image or a thing if I'm totally honest with myself. And I can't possibly capture how much I enjoy the process of cooking. I cook to unwind and find that there is nothing better on the earth than popping on music (today was Paul's Boutique) and making whatever pops into my head and then nibbling at it contentedly.

I now have delicious soup for the week and muffins for snarfing and I feel like there should be some sort of scratch and sniff option for food blogs. I was disappointed in my photos compared to other food blogs I love like Oh She Glows but I realised that there's reasons why they are so good - these people do them for a living. They have lights and proper cameras...not a little point and click and a dimply lit blue lit kitchen :)

And so I will eat my muffins and soup and have a beer and celebrate sunday and the reabsorption of food into this blog again.

Ginger Squash Soup (from my head as I went along)

1 quart chicken stock
5 c diced butternut squash
2 t grated ginger
4 cloves garlic crushed
2 c diced onion
splash olive oil
Few glugs of cooking sherry
1T brown sugar
cinnamon and pepper to taste (~1/2 t each)

Saute onions and spices with oil until onions are clear. Toss in the sherry and stir a bit, then add the rest and bring to a simmer and cook until squash is cooked (~2o min). Puree up and enjoy. I'm thinking a bay leaf would've been good or maybe some smoked paprika...next time.
Now if you don't mind, I'm going to go eat some soup and have a muffin :)
Cheers. :)