Roasted Curried butternut squash soup With Squash Seeds
(4 to 6 servings)
This rich-tasting soup is a veritable cocktail of antioxidants, with an extra boost from curcumin in the curry powder. Quercetin in apple cider, plus some healthy omega-3s from the squash seed garnish give it an even bigger brain boost. (Note: Choose a mature squash for this recipe. If the squash isn’t quite ripe, the seeds will not be plump enough to toast properly.)

1 large butternut squash (about 3 pounds)
5 teaspoons olive or canola oil
Salt and freshly ground pepper
1/2 teaspoon ground cumin (for seeds)
1 small onion, finely chopped
2 large garlic cloves, finely chopped
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 cups vegetable or chicken stock
1/2 cup apple cider
1 teaspoon apple cider vinegar
2 teaspoons honey
Salt and pepper, to taste

1. Preheat the oven to 400 degrees.
2. Line a baking sheet, large enough for the squash (cut in half) with aluminum foil or use a nonstick baking sheet.
3. Wash the squash, cut it in half lengthwise, scoop out the seeds with their surrounding fibrous flesh, and reserve.
4. Rub cut side of squash with oil, 1/2 teaspoon for each squash half, and sprinkle lightly with salt and pepper. Put into the oven, cut side down, and bake until very tender, 50 to 60 minutes.
5. Meanwhile, rinse squash seeds in a sieve, separating the seeds from the fibrous flesh. Discard the orange fibers and dry seeds on a cloth or paper towel. Place seeds in a small baking pan, mixing with 1 teaspoon oil. Sprinkle with salt and pepper, 1/2 teaspoon cumin, and toss to coat. Bake, stirring occasionally to keep from burning, until toasted, about 12 minutes. Do not burn.
6. When squash is done, remove from oven. When cool enough to handle, scoop out all the flesh, set aside, and discard the skin.
7. In a heavy soup pot over medium heat, sauté the chopped onion in 1 tablespoon oil until soft, but not brown. Add garlic and sauté about a minute more, being careful not to burn the garlic. Add the 2 teaspoons curry powder and 1 teaspoon cumin and stir until fragrant (about 30 seconds). Then add the cayenne and the cooked squash.
8. Pour stock and cider into the pot, then add the cider vinegar and honey.
9. Stir, bring to a boil, then lower the heat and simmer about 20 minutes.
10. Remove from heat.
11. Working in small batches, transfer the soup to a blender container and blend until smooth. Season to taste with salt and pepper. (For a thinner consistency, add more stock, cider, or milk, and reheat after blending.)
12. Serve the soup, sprinkled with toasted squash seeds as a garnish. Add salt and pepper to taste.

ginger peanut soup

1 and 1/2 cup chopped broccoli
1 and 1/2 cup chopped cauliflower
1 med. onion
1 tbsp ginger, grated
3 cloves garlic, minced or crushed
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
3 cup veg stock or water
1 28-oz can diced tomatoes
5 tbsp peanut butter (natural and crunchy is best)

then while that simmers and melds we can talk a walk at dusk. polaroids should be taken of the whole day.

While that’s cooking, purchase the suggested materials, then come back home and make some kaleidoscopes. Choose your own adventure, or maybe visit here: http://www.optics.arizona.edu/Academics/KaleidoscopeHowtoMakeAKaleidoscope.htm for instructions or guidlines.

At this point, if you’d like a break between Bookends rotations, try Songs of Leonard Cohen.

Finish out the night with some spiced rum and apple cider, and if you’re feeling withdrawn and indoorsy, watch Breaking the Waves. You can handle it.

http://www.optics.arizona.edu/Academics/KaleidoscopeHowtoMakeAKaleidoscope.htm