It has been a quick 3 months since our move to Alabama. We are really enjoying living in the South. I was a little worried when we first moved here and I discovered what humidity was like. YIKES! Since the temps have cooled and weather has changed, I am really liking it here. We are stationed with good friends from Montana so it has been so nice getting to spend time with there sweet family. I miss our friends from previous bases but have jumped in and gotten involved with the ACSC spouse's group. It is so much fun! I have been scrap booking, taken cooking classes at Williams Sonoma, learned some international dishes, helped with some outings and have even met some friends to run with. I am so thankful for this year with my family and the adventures we are getting to partake in. I am not saying it has been easy moving with a teen and almost 12 year old but am so glad we have this year as a family. Mark is home and not deployed! He has a great schedule and we are getting to run together, bike and he even bought a canoe to take the kids fishing. We are looking forward to Thanksgiving and good friends coming to visit!
We made this soup for our cooking class and it was so tasty!
squash and tart Granny Smith apples are enriched with cream and saffron in this
savory soup. For a sit-down meal, serve the soup as a first course in warmed
individual bowls. For a Thanksgiving buffet, present the soup in a warmed tureen
so guests can help themselves. If desired, garnish the soup with croutons and a
pinch of chopped fresh herbs, such as parsley or sage.
3 Tbs. unsalted butter
1 Bermuda onion, chopped
1 butternut squash, about 3 lb.,
peeled, seeded and cut into 1-inch cubes
6 cups low-sodium chicken stock
4 Granny Smith apples, peeled, cored
4 pinches of Spanish saffron
threads, about 1 tsp.
Pinch of freshly grated nutmeg
2 cups heavy cream
Salt and freshly ground pepper, to
In a large soup pot over medium heat, melt the butter.
When the butter is foamy, add the onion and sauté, stirring occasionally, until
tender and translucent, 4 to 6 minutes. Add the squash and stock, bring to a
boil and reduce the heat to medium-low. Simmer, stirring occasionally, until the
squash is tender when pierced with a fork, about 20 minutes.
apples, saffron and nutmeg and simmer, stirring occasionally, until the apples
are tender, about 15 minutes. Using a food processor or a blender, puree the
soup in batches until smooth. Return the soup to the pot, stir in the cream, and
season with salt and pepper. Warm gently as needed.
Ladle the soup into
warmed bowls and serve immediately.
This has been a year of changes for our family. We left Ohio after 4 wonderful years and moved to a small town outside of DC. Mark started a new job, we found a church, the kids got involved in school activities, the kids got a puppy and we all started making friends. Then we found out some news. We are moving again! This SUMMER! To say the least we were shocked. Moving, again, so soon? I am so glad that we have complete trust in our God! For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future. (NIV Jeremiah 29:11) So the Friesen family is headed to Alabama this summer for 10 months. Mark has the opportunity to go become a student again! Not sure we will have lots of visitors at our new home but it is still always open to all of you. DC has been great and we have had lots of friends and family come see us so far.