I put the cooked squash into the blender to make it smooth, adding a cup of milk for a creamy texture. Once the squash was mixed, I put it back into a 4 qt. pot to simmer. A little salt and pepper and dash of pepper flakes were all I needed. I found a recipe in a Williams-Sonoma soup cookbook for any other inspiration. One recipe recommended putting shredded cheese in the soup. I shredded extra sharp, white cheddar cheese and some Romano cheese, adding about 1 1/2 cups total to the soup. While this simmered a bit longer I helped Arliss roll the sugar cookie dough into logs on wax paper for cooling in the freezer before he baked them.
As I dug around in the fridge I found apples, pears, and plums that were getting overripe. The spiced pear jam I had made during our canning week was running low, so I decided to make some more. Arliss helped to peel and cut the fruit for the saucepan and soon we had more amazing smells wafting through the house. I added a few cups of sugar, 1/2 of what the recipe said--6 cups seemed a bit much, then added a teaspoon of cloves. I continued to cook the fruit down and prepared the jars for the jam.
|Some of the goodies from the canning week|
When our afternoon was finished we had 3 1/2 pints of spiced fruit jam, a quart of squash soup, and nearly 3 dozen sugar cookies. Proud of our work, we set some aside to share with my folks when we visited them that night. At bedtime, Arliss said how much he enjoyed our day together. I couldn't agree more.