Recipe: pumpkin soup
I have 36 hours, but I need about 72. It’s times like these that sleep takes a back seat. Oh well… I plowed through the photos from this last shoot in record time knowing full well if I didn’t get them processed now, it would be 2011 before I’d look at them again. So here ya go:
this hillside was ablaze (in the good way)
mixed bag: reds, greens, yellows, stripped
You can see the rest of this fall shoot set on my photo blog.
I have many fond associations with autumn. Besides the fall colors and our (mine and Jeremy’s) birthdays, it’s also that time of year for BlogHer Food in San Francisco. BlogHer Food ’09 is where I met Shauna and Danny and little Lu. I don’t go to these conferences intent on meeting (or stalking) specific people unless they are already my friends. So when I met Shauna, I was vaguely aware that she was Gluten-Free Girl. I just knew she was incredibly sweet and that her baby girl kinda ran off with my heart. It was only on our second meeting together at Kingsford University that I became aware of her rock star status (so I’m slow on the uptake, cut me some slack!). But that rock star status is nothing compared to the lovely woman she is. I got to talk with her and Danny on the bus ride into wine country and by our final dinner of the trip they told me about The Beatles, their first date, tattoos, and why Danny was sharing his bottle of lemonade with me.
and now they share this act of love
When I was at IFBC in Seattle, I got to flip through Shauna’s only copy of the book. It made me hungry. I don’t go out of my way to be gluten-free since I like gluten and I can eat it. I can eat the hell out of gluten. So a gluten-free cookbook has to appeal to me at the cooking level, not at the gluten-free level. And this is what I find so special about the book: if you were to erase all mention of gluten-free in the book, it would stand on its own merit as a damn fine cookbook. That’s the magic in the book. That’s the magic in how Danny and Shauna cook and live their lives.
i couldn’t wait to try their pumpkin soup
little pie pumpkin
By the way, this isn’t a proper review – it is merely my heavily biased opinion. I haven’t read the book cover to cover yet as autumn is my busiest time of year. But when I began flipping through the book to tag the recipes I wanted to try, I found myself reading. Shauna has a beautiful writing style and writing voice. A couple of paragraphs into the introduction, her words made me catch my breath and I had to blink back a few tears… because Shauna and Danny are two people I care about very much and their hopes and happiness bring me great joy. It’s about the journeys of discovery, growth, love, happiness, learning, and really incredible food.
oiled and seasoned, ready to roast
scrape out the flesh after the pumpkin has cooled
**Jump for more butter**