The day flew fast. We talked. We laughed. We explored "Jane Eyre". There were quilts to share. Family photos to copy. A trip to town for plumbing parts for the men folk. Lunch was Butternut Squash Soup and Rosemary Bread (w/o the rosemary) and some pasta/chicken salad.
Here are the promised recipes to Cheryl (Louise, please tell her they are here.) for the bread and soup:
1 packet dry yeast (or 2 1/2 tsp)
2 Cup warm water
1 T sugar
2 tsp salt
4 Cups flour
1-2 tsp fresh Rosemary plus more for topping
Olive Oil, Corn meal, Melted butter and salt
Disolve yeast in warm water and sugar. Add flour, salt, and 1-2 tsp rosemary and stir until blended, DO NOT KNEAD. Cover and let rise until double. Remove dough. It will be sticky. I put oil on my hands for shaping. Shape long loaf on a cookie sheet coated in oil and sprinkled with corn meal. Let rise another hour. Brush top with melted butter and lightly sprinkle with more rosemary and sat. Bake @425 for 10 min. Reduce heat to 375 and bake until done. (5-8 minutes)
The Squash Soup is an adaptation of a Williams-Sonoma recipe
3 Tbs. unsalted butter
1 Sweet onion chopped
In large soup pot, melt butter. When foamy add onions and cook till tender, about 5 minutes.
3 lbs of butternut squash, peeled and cut into 1 inch cubes.
6 cups chicken broth
Add broth, squash and cook until tender, about 20 minutes
4 apples peeled and chopped (Fuji or Granny Smith work equally well)
Pinch of nutmeg
Add apples and nutmeg, simmer till apples are tender about 15 minutes.
Cool soup and puree in a blender. Reheat gently and then add
2 cups of half and half. Serves 12
Louise, Bob, Cheryl, Larry and Diana