Rainy days call for warm mushy gobs of savory goop. For breakfast, we had sweet potato, delicata squash, and carrot puree soup in chicken broth with chives as garnish. It's really simple. Cut up veggies. Add broth. Bring to boil and cook over low heat until soft. If you want more flavor, you can uncover and let the broth reduce a bit. Use handheld blender or whisk to mush up. Season to taste.
Chef Anna then prepared second breakfast of Paprika country-fried potatoes with carmelized onions! More mush!
Our living room could double as a cute cafe
For Dinner, Alan and I tried to replicate Julia Child's ratatouille (egg plant, bell peppers, zucchini, tomatos, onions and parsley) over quinoa with Aidell's roasted garlic and gruyere sausages. Recipe can be found here: http://www.washingtonpost.com/wp-dyn/articles/A57749-2001Oct2_4.html
Thanks to Target for an adorably named red wine. It was sweet and light.
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