Making Dinner for Aunt Melissa

About a month ago, we went to the pumpkin patch for the first time this year and picked pumpkins. Grandma, Grandpa, Aunt Melissa and Uncle Dave met us there. Aunt Melissa and Autumn searched and searched for their pumpkins to call to them from the patch – a very serious matter.

So, when we invited Aunt Melissa to come to dinner, we decided we wanted to use one of the found pumpkins that are now on our front porch.

So Autumn and Don cut up a small pumpkin and dug out the seeds – ALL over the living room and in her underwear of course. We also baked some of the pumpkin in the skin like squash.

I chopped the leaks and the red onion.

Autumn added the Organic Vegetable Broth from Trader Joe’s (the only thing we didn’t make ourselves.)

Then we added the pumpkin and sweet potatoes.

Pumpkin, Sweet Potato, Leek and Coconut Milk Soup

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 1 leek, chopped
  • 1 pound peeled and diced pumpkin
  • 3/4 pound sweet potato, peeled and cubed
  • 1 quart vegetable broth
  • 1 1/4 cups light coconut milk
  • (I also added fresh thyme, chili powder, nutmeg, cloves, cinnamon and nutmeg

Directions:

  1. Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
  2. Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.

Then we made thyme and cheddar cheese biscuits.

I could have eaten a million of these.

Thyme and Cheese Biscuits

Ingredients:
2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar cheese
5 tablespoons butter
1/2 cup milk

Directions:

Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary. Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.

We added some Well Re(a)d organic wine and Sam Cooke on the console record player – it was a grand feast. Aunt Melissa even brought the dogs and stayed the night – what an adventure and what fun to stay up most of the night with my sister and talk and eat and drink until we were completely satiated.


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7 Responses to “Making Dinner for Aunt Melissa”

  1. Sounds like such fun. Knowing that my children spend time together is a gift to me.

    Mom

  2. Thank you for such a wonderful evening. It was truly a grand feast – the food was absolutely delicious (I couldn’t get enough of those biscuits) and it was made with so much love. Thank you for having me and the dogs and for staying up to talk late into the night. The time spent was just the food my soul needed; I woke up Saturday feeling so refreshed.

  3. oooh that sounds like so much fun….

  4. those biscuits look so good i tried to click on them to enlarge the picture!

  5. sandy bernhard Says:

    Can they be frozen?

  6. […] me to tell you about the black bean soup I made the next night – YUM! and served with Making Dinner for Aunt Melissa Drop Biscuits. They were […]

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