Maria was sick yesterday, with some sort of sinus infection. She’s better today, but I’m keeping her inside (with her reluctant consent) for the day to rest. She has been working hard, day and night for weeks. It’s a November kind of day, cold, windy, rainy, gloomy.

We decided to make some Butternut Squash soup together. I got two big squash from the Amish foodshed, and we had the rest – chicken broth, onions, butter, milk, salt pepper, cream, and nutmeg. A low-fat version substitutes milk or vegetable broth for the cream. We cut the squash, scooped out the insides, put eight cups into a bowl, put in some butter and olive oil, and cooked it all for half an hour on the stove.

We got the recipe from Ninja Blenders, the makers of our new blender. It was inside the box.

We’re cooking the soup for a half-hour, then running it through the blender.

We both love Butternut squash soup and we did a trial run (or Maria did) the other night. It was delicious.I wanted to learn how to make it, so we did it together this afternoon. It’s going into the blender now. I’m psyched. Dinner is Butternut Squash soup with crabmeat cakes.

I’m proud of myself. She rested all afternoon. She must have really been sick. Tomorrow, we’re home all day, except for a trip to the Farmer’s Market.