October

Homemade dirty chai -  awesome impulsive purchase- Brave look alike niece, Aude - Autumn flowers, wedding inspirations - full moons and Martha pumpkins. 

 I've been lucky enough to have a lot on my plate work-wise lately. The last two weeks, and next two weeks, are sort of a blur of juggling long time and new clients, as well as very different types of assignments. But it's all good, and I feel super fortunate. 

 I have not posted here in a while, but plan on making it up!! You have a few insights in this October collage about wedding thingies. I will be sharing more save the dates' work pictures soon. Also, stay tuned for a guest post on this week's Mardi Manger from no one else then Le Boyfriend. :) I am quite exited for that, since Guillaume will be sharing his name's sake cookie recipe. (More on that.. )

 Otherwise.... What else to say, except, October is the best month of the year. Hands down. I love every day of it, every year. It comes and goes much too fast! But now we get to count down to Christmas, which is not bad at all either! 

xox

Mardis Manger : Pumpkin Soup

 Fall is ze ultimate best season. No argument. Every romantic will tell you. No doubt it is a great season to cook, and eat local. One of my all-time-for-ever favorite fall recipe is this pumpkin soup. I make it at least once a year in October. Most years, I make it more then once. 

 If you are making this soup for one or two people, the cut outs of your Halloween carved pumpkin will probably be enough. (and a great way not to waste!) If you are planning on making a bigger batch, to freeze some extra portions, or have people over, buy a whole pumpkin for the occasion. Small to medium size will be perfect. Here we go!! 

Remove the top, empty all you can, scooping out with a spoon, and cut you pumpkin in halves. Get rid of the goo and seeds *. 

Dice and peel your pumpkin flesh. Now would be a good time to sharpen your knives. And be extra careful with your fingers, all squashes are pretty hard to cut, if you ask me!

Cut a couple of onions and have them brown with olive oil and butter. Add your pumpkin cubes and toss.

Coat the whole thing with a couple of generous spoonfuls of powdered chicken broth. I use a low sodium / low fat kind...And that's pretty much the only recipe I use this for. (I prefer to make my own chicken broth.) But in this case, it is the perfect sh*(t.

ADD THE SECRET INGREDIENTS!!! 

 Cover everybody in water, add the lid and bring to a big-great-boil. Don't be shy with seasoning. Pumpkin is pretty mild, a lot of fresh pepper is really what makes the soup.

 Let simmer for a gooood while, stir a couple times. Wait until the flavor are really mixed all together and strong, all the veggies should feel very tender. You can enjoy the soup as is, or have it as a smooth potage, blended with a hand mixer. Add a touch of cream, salt and pepper to taste. :)

* While you're at it, do roast your pumpkin seeds!! Mix in some tamari, coarse salt and pepper, and a touch of brown sugar. Spread them evenly on a cookie plate, with a sheet of parchment paper. 400 degrees, shake every 10 minutes, and cook until crunchy.