Sun is up!Though it wasn’t for most of my run. That’s why I wore my trusty headlamp, shining bright in the photo below…
I’m not big into taking sweaty run selfies, but today I wanted to show off my new running hoodie. It’s from Gap (the GapFit line) and I love it. It’s out of stock on the GapFit website, but somehow Amazon is selling it in case you’re interested in it for yourself or as a gift! Perfect for high 30s/low 40s running. And it’s sweat-wicking so that when you lounge around writing blog posts for 45 minutes afterwards without showering, you stay surprisingly warm and dry.
Anyways, moving on from fashion — I also got to run with a friend today! Katie joined me for six of my seven miles today and we were flying. I had no idea we were running so fast until I got home and looked at my Garmin. That’s what happens when you’re in deep discussion at 5:45 a.m.And here is a sudden transition to dinner without a segue because I can’t think of one right now.
We hosted my parents last night! Soup and salad was on the menu.And bread A few of you commented that you were going to try baking bread or buying a bread machine after my easy bread in 30 minutes post the other week — any updates?! Let me know in the comments!Anyways, back to the soup. This was our THIRD batch of butternut squash soup in three weeks because we are obsessed. I’ve been on a mission to find the BEST butternut squash soup recipe in the universe.Our first batch of soup was sort of a freestyle version of this recipe with onion, nutmeg, cayenne, a bit of maple syrup, and a splash of cream: Our second batch was from a Cook Smarts recipe and had an interesting twist — curry powder and ginger! With a dollop of sour cream. Amazing pomegranate/goat cheese/cashew salad on the side.For round three we kept the salad and swapped out the soup. This time I went to two trusted sources (that are owned by the same company): America’s Test Kitchen and Cook’s Illustrated. I did a mash-up of this recipe (free version here) and this recipe. I made my own butternut “broth” from sauteed seeds and fibers, and used leeks for a mild onion-y flavor. Not many spices in this one: just a bit of nutmeg, a teaspoon of brown sugar, and salt + pepper.
And bacon on top. Duh. I think this was our favorite batch yet! Not sure whether making my own butternut broth made a difference in flavor, but I suppose it was more resourceful and cheap than using boxed broth. The leeks, however, were juuust right. The perfect amount of leekiness.
And that wraps up another day of deep discussion on the blog. Have a good one!
- Broth/stock: boxed liquid? homemade? bouillon cubes?
- Tell me your bread-making stories!
- What do you talk about with your friends when you run with them?