A couple of weeks ago this table, inspired by a beautiful arrangement from a wedding reception, was posted. What I liked about it is that it uses some of my favorite things, a vintage French cloth and cranberry dishes from the 1940s, so why not use them again?
Making a few changes is a quick and easy way to prepare a table for guests, and I confess to doing that often, especially when I like a particular look. Here, the napkin is off to the side and the cup and saucer is on the plate for a first course soup.
The same is true for food. I don’t want to spend all day(s) in the kitchen, but I do enjoy preparing tasty food like for this dinner which included butternut squash soup and a pork roast. Both were simple to prepare and delicious.
butternut squash, 1-2 pounds
2 carrots, thickly sliced
1 large sweet onion, quartered
3-4 c. vegetable or chicken broth
1/2 t. cardamom
1/2 c. half and half
salt and pepper to taste
Cut the squash into quarters lengthwise and place on a rimmed baking sheet with the carrots and onion. Drizzle with olive oil, season with salt and pepper and roast at 400 until vegetables are soft.
In a food processor or blender, puree the veggies, half at a time. Pour puree in a saucepan with broth, add seasonings and heat through. Right before serving, add half and half.
To serve, add a dollop of yogurt, sour cream or creme fraiche and a sprig of parsley. What is wonderful about this variation of butternut squash soup is roasting the veggies. That was a last minute idea that really added flavor.
There you have it, a simple table with an easy to fix meal which leaves time for a walk on the dirt road!
i so appreciate your visit and the comments you leave behind