I was in my favorite market last week in the middle of a produce buying frenzy (I hadn’t cooked for a while) when I had a flashback to college which froze me in my tracks. No, not that kind of flashback. What brought me back to the mid eighties, was a stack of ruby colored fruit and suddenly, there I was with my sophomore college house mate, “L.”, eating pomegranates.
I’m not sure I’d ever eaten a pomegranate before I met L, but I have memories of sitting in the tiny, funky, living area of our on-campus apartment (dubbed “Farenheit 451″ due to our address), making a mess of eating pomegranates, and laughing our asses off. Now, I can’t see this fruit without thinking of her.
Butternut squash soup is one of the easiest and most satisfying fall soups to make. It’s also very adaptable to different flavors and additions. Dress it up with a little truffle and cream, or …
