Matt made a delicious squash parsnip soup last night and it was super easy. He roasted up two parsnips, a small butternut squash, and an ambercup for about an hour at 350. In a small pot he sauteed some onion and added the veggies and vegetable stock. When the veggies were completely cooked and soft, he pureed everything with an immersion blender and the result was tasty, creamy, and comforting. I may have some for breakfast!
Just go get yourself some if these organic truffles at Whole Foods. You’ll thank me later.
I had a business lunch today at the Down Home Diner in the Reading Terminal Market. Bacon blue cheese burger with a side of fries for $7.99. The burger itself was fine but nothing I would rave about. The roll was the best part–toasted, fresh, yum. The fries were cooked to perfection but I had to add salt. The service was good especially because there were 20 of us coming and going and creating confusion and havoc! As a local, I’d recommend Down Home Diner as a great place for a good lunch in an hour or less.
