Good-Bad-Happy-Sad

My computer is dying.

{{"snap-crackle" goes my fan...}}

I am depressed! I have no spare computer, no computer I can borrow, no back-up plan.

When it finally gives up for good, I am computer-less for a good long time.

Done. Finished. Finito.

Unfortunately I have too many other REAL expenses that will come before replacing this silly piece of #%$%#.

{{"buzzz-whine-buz" goes some internal drive...}}

I have known for some time it was on it's dying gasps.

I HAVE backed up everything I need.

But I'm still so VERY BUMMED! {{"flicker-flicker" goes my screen...}}.

We've been through a lot in the last seven years, my little lap-top and me... sadly it's almost time to let it pass peacefully over that great electronic bridge to ... well... to wherever dead laptops end up... {{"snap-crackle" goes the fan again...}}.

But we're still limping along for short periods of time, so I'll continue to post until that day inevitably happens. Just warning you.

On a MUCH happier note, we got new couches today!!

This is a BIG BIG deal because our 20+ year old couches were the most disgusting things ANYONE has ever used as furniture.

Our "new" ones are very definitely still in the "used" category but free is a BEAUTIFUL price, and the couches are really very nice looking. (Even if the picture isn't that great!!).

We were all extremely thrilled when a friend called and asked if we wanted them. It feels like we actually have a living room again!!

Supper was short and sweet, we'd had a busy day with all that furniture-moving; and warm, cozy, comfort food was just what everyone needed...

Repeat of one of my old favorites:

CURRIED (and Roasted) PUMPKIN (or Squash) SOUP

.

.2 Tbsp. margerine

1 small onion, chopped

1 small garlic clove, pressed

2 tsp. curry powder or paste (I much prefer paste!), or to taste

1/2 tsp salt

1/4 tsp freshly-ground black pepper

cayenne to taste

2 Tb. brown sugar

1 Tb. very fine grated fresh ginger

Aprox 24 oz. vegetable broth

3 cups pumpkin or squash puree - either from a can, frozen or bake/steam your own and mash (my fav.) **See Note following

3/4 cup coconut milk (or 1 can of it is fine, so there's no waste)

chopped fresh green herbs for garnish

Melt margerine in a large saucepan over medium heat. Cook onion 5 minutes, until softened. Add garlic, curry powder, ginger, salt and pepper and cook 1 minute more.

Add broth, sugar, water and puree; mix well. Reduce heat to low.

Cook, stirring occasionally, for 20 minutes.

Stir in coconut milk. Puree soup in blender in batches until smooth.

Heat through before serving.

Adjust seasonings - sometimes needs a pinch more sugar, or salt or cayenne - depending on your tastes.

Garnish with whatever green herby things you can find.

**I cut small sugar pumpkins or squash in quarters and roast until soft, then puree with a little vegetable broth for this recipe.

Curried Pumpkin (or Squash) Soup

My Mom gave me this funny-shaped Hubbard Squash that we thought looked rather like a Turkey. So we decided to have it for Thanksgiving dinner. But then plans changed; we didn't end up doing Thanksgiving at home, we didn't have squash... (I'll tell ya all about it in a day or two) instead, we cooked this up first thing, upon our return tonight...

Repeat of one of my old favorites: And it makes for the most beautiful pictures. I couldn't stop snapping photos, it was so colorful!

CURRIED (and Roasted) PUMPKIN (or Squash) SOUP

.

.

.

.

.

.

.

.

.

.

.

.

.

.

.

2 Tbsp. margerine

1 small onion, chopped

1 small garlic clove, pressed

2 tsp. curry powder or paste (I much prefer paste!), or to taste

1/2 tsp salt

1/4 tsp freshly-ground black pepper

cayenne to taste

2 Tb. brown sugar

1 Tb. very fine grated fresh ginger

Aprox 24 oz. vegetable broth

3 cups pumpkin or squash puree - either from a can, frozen or bake/steam your own and mash (my fav.) **See Note following

3/4 cup coconut milk (or 1 can of it is fine, so there's no waste)

chopped fresh green herbs for garnish

Melt margerine in a large saucepan over medium heat. Cook onion 5 minutes, until softened. Add garlic, curry powder, ginger, salt and pepper and cook 1 minute more.

Add broth, sugar, water and puree; mix well. Reduce heat to low.

Cook, stirring occasionally, for 20 minutes.

Stir in coconut milk. Puree soup in blender in batches until smooth.

Heat through before serving.Adjust seasonings - sometimes needs a pinch more sugar, or salt or cayenne - depending on your tastes.

Garnish with whatever green herby things you can find.

**I cut small sugar pumpkins or squash in quarters and roast until soft, then puree with a little vegetable broth for this recipe. Today I used the hubbard squash.

More soup.

I don't know how the rest of you in Blogger-land keep up such beautiful, appetising, informative blogs during the chaos of the Holidays...

Yes, there ARE 23 more days until the Big C, but in this household, I'm head chauffeur, cook, bottle washer (I guess we don't have any actual bottles) and general schedule manager for the troops... so with choral, piano and orchestra practice, play and music program rehearsals, costumes to make, parts to learn, and bake sales to bake for... well.. whew! I haven't made anything creative or original, or taken any pictures really worth blogging about.

So, this soup then, was sort-of a fortunate "accident" or desperation dinner - however you want to look at it. I had about 2 cups grilled, seasoned vegetables left over from last night's Mexican fajitas (sauteed peppers, carrots, onions and tomatoes with chili powder, oregano and black pepper) as well as 1/2 a can of pumpkin from previous baking.

I combined veggies and pumpkin, added about 1/2 cup coconut milk and some vegetable broth until it was a thick soup-like consistency. Simmered until heated thru, served with cornbread. There ya have it.

Warm, hearty pumpkin soup flavored with the smokey, grilled veggies and Mexican spices. Might sound like an odd combination but believe me, the flavors were awesome and it went together in about 10 minutes. What more could you need on a busy day?

So yeah, that's about all. Just thought I'd post my "soup-in-a-minute" even if it's not an elaborate 5 course Holiday Vegan spread... That'll come later.

I'll leave you with this great t-shirt I just might be getting for some unnamed person in my household... and if my children are reading this by some ODD chance... "Go back to your MySpacing or something!"

Happy - and busy - December to all of you.