Butternut Squash Soup

A new week begins.... and its a busy one!

MrD leaves for work extremley early (just after midnight) so we seem to be in a different time zone to everyone else. I call it Early Bird Time

So my workday always starts before sun up.. and as its Monday.. before the laundry and cleaning begins .. its bread making day. I used to make the National Loaf which we both enjoy... but I much prefer the Meta Givens 100% Wholewheat Bread recipe from 1942

Even though the instructions seem to be long.. its a very simple recipe to follow.. comes together really well, rises beautifully and it makes two loaves

And of course it has to be made whilst drinking a nice cuppa tea... and is delicious served warm from the oven with a spread of home made jam

So I was remembering the old adage..

"Wash on Monday.

Iron on Tuesday.

Mend on Wednesday.

Churn on Thursday.

Clean on Friday.

Bake on Saturday.

Rest on Sunday"

Well.. I dont churn.. and I clean throughout the week.. but I do have my own daily routine.. and Monday (along with cleaning the bedrooms) is always laundry day. With just the two of us at home now.. I can usually get it all done in one day... and that includes bedsheets and bath towels too.

Sometimes I will do another wash before the weekend... but Monday is the set day.. and its good to get it out of the way

I do love a set routine.. its stops me from getting overwhelmed... and there's always time to stop for a cuppa....

For dinner tonight we had a lovely, creamy Butternut Squash Soup.. with not a hint of cream in it. You can eat it chunky.. or blitz it til its lovely and smooth... my preference

Its a recipe Ive used for many.. many years and its one of my favourites. It always brings back memories of m grandmothers cosy kitchen. And its delicious served with  the warm homemade bread from the oven. A real taste of Autumn!

1 large butternut squash

1 medium onion
1 lb potatoes
1 3/4 pints vegetable stock
Knob of butter
Cooking oil
salt and pepper to taste
Coriander leaves to garnish (optional)

• Chop the stalk and flower off the squash and peel.
• Cut in half, scoop out the seeds and cut into 1 inch cubes
• Peel and chop the onion and potatoes
• Place the butter and a little oil in a saucepan and melt on a low heat
• Add the onion and stir until softened, but not brown
• Add potatoes and stir well
• Add squash, stir well and then cover and cook for 10 minutes, stirring occasionally
• When potatoes have softened, add stock and simmer for 15 minutes or until vegetables are soft
• Blend to a puree and serve

That Time of Year..

After all the rain.. it was a gorgeous morning here at our Little Blue House.. 

and it was going to be another busy day.. 

I had a lot of housework to do as I literally had a week off.. 

and MrD had work to do outside

So a good breakfast was needed to set us up for the day...

Omelette made with eggs from our ladies and vegetables from our Victory Garden.. 

with toast made with our home baked bread. 

Its like having our own little grocery store!

 

First on the work list today...

Its that time of year again..

So 1lb dried fruits mixed with 6 Tablespoons of Brandy.. 

will sit  until tomorrow for our Wartime Christmas Cake

Our winter preparations continue here at our Little Blue House. Today we got our final supply of firewood. Thanks to MrD's hard work its all neatly stacked.. some in the garden and some in the garage. I cant wait for the cooler temperatures to really set in so we can have cosy fires again .. and Im grateful we will have plenty of fuel to see us through

So while I caught up with some housework.. MrD continued his work in the garage. Now we have the firewood.. MrD did some maintenance on the old handcart we use to carry the wood to the house from the woodpile. Its much easier for me than carrying. The old cart has served us well over the years and this time just one wheel needed replacing.

For dinner we had a quick and easy meal of Spanish Pork Chops

and ended the day relaxing listening to the radio

World War 2 Radio

Week ending October 24. 1942

After such a busy day.. it was much deserved....

Cauliflower Fritters

Another very windy day here at our little Blue House. There have been a couple of terrible fires in the next town over.. all down to the very hot , dry summer and the flames being fanned by the gale force winds. Luckily our mountain is just fine.. fingers crossed.. and hopefully we wont see a repeat of the devestating forest fires of two years ago.

So today MrD and I did the last minute running around before our road trip on Monday. MrD filled the car with gas and I had to post a few letters at the post office.. 

Back home, Mr D put a new security door on the back of the house.. while I did some last minute laundry and gave the house a bit of spit and polish and a hoover through. The plan was to get all the heavy work done today.. so tomorrow we can give to the Lord... and finish our packing. 

So breakfast today utilized the leftover cauliflower from  Wednesdays Cauliflower cheese and I made these Cauliflower fritters from "250 Ways to Serve Fresh Vegetables, published for Culinary Arts Institute, 1940.

I must say they were very nice.. light and fluffy with a declicate cauliflower flavour. I was dubious about adding the nutmeg..but it was only a little and complimented the dish. I did make one change.. and halved the butter amount.. and 1 tablespoon was quite enough. The would also be lovelyThere were a few leftover.. so we will have them again tomorrow

1 cup sifted flour
1 teaspoon baking powder
½ teaspoon salt
Dash of mace (or nutmeg)
1 cup chopped, cooked cauliflower
1 egg, beaten
½ cup milk
2 tablespoons butter, melted

• Sift the flour, baking powder, salt, and mace together
• Add the chopped cooked cauliflower.

• In a separate bowl, combine the beaten egg, milk, and melted butter
• Add the wet mixture to the dry flour mixture 
• Stir until smooth.

• Drop the batter by tablespoons into hot deep fat heated to 365°F.
• Listen to the sizzle....

• Fry for 3 to 5 minutes or until browned.

• Drain on absorbent paper. 
• Best served warm

Original Recipe

250 Ways to Serve Fresh Vegetables
Edited by Ruth Berolzheimer.
Published for Culinary Arts Institute, 1940

Wartime Pan Hash

So all went well at the doctors today.. I received my regular scolding from Dr Glyn... but he was pleased that my blood pressure was back to normal.. and my blood sugar was spot on. He said it was fine to go on our road trip.. but just drink lots of fluids.. and don't forget to eat!. Being in a car with MrD for three days I don't think there's any chance of that. But I will be careful on our hikes.

We called and did a little shopping on the way home.. some nice ham for our sandwiches.. and Mr D wanted to buy some of his favourite toffees for the journey

For lunch we had a Ministry of Food recipe for Pan Hash.. which used up some leftovers from the fridge. We love fish.. and this was lovely and light ... and very tasty. Easy to throw together and quick to make.. we will be having this again

8 oz. cooked mashed potatoes 

8 oz. cooked chopped vegetables (or 1 lb. potatoes alone)
4 oz. flaked cooked fish
Salt and pepper to taste
1 oz. fat for frying

• Mix all ingredients together.
• Melt fat in a frying pan.
• Fry the mixture until well browned on both sides (about 15 minutes)

Original Minsitry of Food Recipe