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Wednesday, November 9, 2011

Apple Pumpkin Soup and Autumn Leaves

Fnally, I'm sort of back, with a diagnosis of arthritis, and a "there's not much you can do about it" prescription. It is in my fingertips, of my right hand, of course. So, as always, sorry for typos.

A few bits of green trivia; I learned yesterday Pope Benedict is being called "The Green Pope" for his efforts on behalf of the environment and for following the footsteps of John Paul II.

Marriot Hotels has a new "green policy," which is posted in every room. They are trying hard, and attempting to conserve water and paper, among other things.

We continue to recycle at work, and I'm happy to see many university cafeterias and cafes and restaurants using recycling containers in place of general garbage bins.

Recipe: I made great soup last night, on the quick, based on a wonderful soup I ahd at a Marriot restaurant. It is Pumpkin Apple soup:

1 12 oz can pumpkin
About 8 oz apple sauce, I used cinnamon flavor from a jar
Make a rue; about 4 TBSP. flour, about 3 TBSP butter, and enough skim milk to fill half a quart pan. Melt the butter and flour together first, and then add the milk slowly, stirring all the while.

Add the pumpkin and apple over low heat, keep stirring, bring to boil, and return to low, keep stirring.

Add a dash of cinnamon, about 1.5 tsp. curry, a good dash of nutmeg, salt and pepper to taste. Simmer on low about 40 minutes. Serve hot; garnish with nuts, pumpkin or other seeds, bits of apple, sour cream, if desired.

Till next time, think green and homemade for the holidays. I'm interested in hearing of other peoples' holiday traditions. Be sure to view my other blogs as well.

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