Sometimes I get dates “remembered” in my mind that are not quite “the date.”  Let me explain…I make a commitment to do something and then fix the target date in my head.  I think each day…week out….two weeks out…5 days out…etc. 

I am prepping for a craft show on November 4th.  It is my first show.  I have been thinking that I was 2 weeks out.  I looked at my calendar yesterday and realized that as of today I am ONE week out!  OMG, the panic set in.  You can tell I am panicked as I sat down and made a list of the projects I need to start/finish/complete.  I only do lists when I need to focus and knuckle down.  I try to happily live my life “on the fly.” 

So a list is serious!  A list is a commitment.  It is a contract.  You set goals, you write words, you place check marks or line through them when they are done.  As I wrote it yesterday, the panic hit.  HOW COULD I POSSIBLY GET ALL THAT DONE??  Then I took a few breaths into a paper bag, calmed myself and set about the plan. 

Here is the list:

  1. Finish brooches
  2. Coffee cozies
  3. Crocheted flower brooches
  4. Journals
  5. Totes
  6. Button push pins

Notice that one of the items is lined through.  I finished them last night as I watched TV.  The felty brooches have been completed, all 50 of them!  There are teacups, stars, angels, oak leaves, and trees.  I believe the stars are my favorite.  I used metallic gold floss to outline them.  Let me tell you though, what a pain in the @## to use!  It tangles, it knots, it catches…argh!!!!!!!!!  I bought some silver and pink metallic floss also and it might just stay unused.  I have to admit that the hassle was worth it on the stars.

felty brooches

Now to my plan.  I will make one to do list item per day.  Not a single item, but a quantity of them.  I should be right on track and still meet some commitments that I have made to some of my friends-dinner and a movie with Brenda on Friday evening and help to pack and wrap so that my friend, James, can paint in the Market is Your Canvas competition during the Brunswick Stew Festival.  I have not been to the Brunswick stew festival and it sounds like a lot of fun.  If you are in Richmond, you might want to check it out on the 3rd.

My Sweet Goodness Swap sister, Christy, has posted about the goodies I sent her.  You can also check out the flickr page to see the other amazing items that the Swap Sisters made.  Here is the link to the Pumpkin Gingerbread Trifle recipe Christy mentions in the post.  It is super easy as it uses boxed Gingerbread cake mix and it is a Paula Deen recipe, so you know it is YUMMY!   

Lastly, I ate the most glorious soup yesterday!  I had to go to the Lakeside area of Richmond to check on some items at a new shop to see how they are doing.  At times I have lunch at the Garden Cafe at Lewis Ginter.  It is not your usual fare of cafe items. 

I wanted some soup and they had a Butternut Squash Soup.  Normally, it would not be my choice, but I am trying to be more adventurous with my eating.  OMG, it was the best thing I have ever eaten.  It was soup, but it was sweet and warm and glorious.  It was like eating a pureed pumpkin pie!  Not nearly that sweet, but as great.

I searched my trusty All Recipes and found a recipe that I believe has all the flavors I tasted and is easier to make (I am not one for complicated cooking).  In case you want to try it, too here is the recipe. 

Creamy Butternut Squash With Cinnamon Soup
SUBMITTED BY: USA WEEKEND columnist Pam Anderson      

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 1/2 pounds peeled and seeded butternut squash , cut into 1-inch chunks
  • 1 large onion, cut into large dice
  • 1 tablespoon butter
  • 1 pinch sugar
  • 3 large garlic cloves, thickly sliced
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon cayenne pepper
  • 3 cups chicken broth, homemade or from a carton or can
  • 1 1/2 cups half-and-half (or whole milk)
  • Salt and freshly ground pepper, to taste
  • Garnish: store-bought apple chips

DIRECTIONS

  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  2. Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
  3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  4. Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
  6. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid’s pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To ‘clean’ the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  7. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

This recipe was originally featured in the USA WEEKEND article  One Formula Makes 10 Full-flavored Vegetable Soups  on October 24, 2004.

One more item for the list:

7.  Buy Butternut Squash!

 Hope your weekend is going well!