Cleaning out the pantry always makes hungry. Come to think of it, so does packing.
And lugging laundry. But the truth is, this time of year- anything can make me hungry.
I could blame it on shorter daylight. Or the jarring touch of the cold tile floor when I
tumble out of bed barefoot and sleepy and weave through boxes of books and movies
to locate my tea mug, gone missing since three PM yesterday when I set it down-
goddess knows where- to help my husband wrap one of my forty-inch square abstracts.
All of it makes me hungry. But here's my top ten:
Things That Make Me Hungry
- The relief of selling the house after 30 months of showings and price reductions
- and contracts falling through
- The excitement of starting over
- Letting go of the outgrown (again)
- Snapping a photo of my last full moon in the desert
- Finding childhood photographs of Colin and Alex on the beach
- Realizing we'll be gone before the second anniversary of the hip incident
- Finding a fourth floor studio to rent- six blocks from Santa Monica beach
- The sheer joy of shedding stuff
- Buying tickets to The Canyon
showing at Grauman's Chinese Theater
- Thinking about tomorrow rather than yesterday
Spicy Pumpkin Soup Recipe with Coconut Milk
I whipped up this quick and easy chowder to fortify our California-dreamin' souls.
The recipe is a simple improv, straight from the pantry. The coconut milk makes it dairy-free.
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 teaspoon cumin
1 heaping cup roasted corn kernels
1/2 cup Frontera Jalapeno- Cilantro Salsa
1 cup light broth
Sea salt and fresh ground pepper
Chopped cilantro, to taste- dried or fresh
Juice from 1 fresh lime
Heat the olive oil in a heavy soup pot
over medium-low heat and add the garlic,
cumin and curry paste; stir for one minute. Add the pumpkin, fire roasted tomatoes
with green chiles, roasted corn, and salsa. Stir to combine.
Add the broth. Heat through to a simmer, and begin adding the coconut milk; start
with one cup. If you like it creamy, add more. Season with sea salt and ground pepper,
cilantro and sherry. Heat through gently and bring to a slow simmer.
Taste test and add the fresh lime juice to brighten the flavor. Stir.
Add more spice if you need more heat; add more agave and/or coconut milk
if you need less heat.
Serve with organic blue corn tortilla chips.
Makes four servings.
Add a can of rinsed and drained black beans
for more protein.
More pumpkin soup recipes from food bloggers:
(or squash)
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