ode to edamame

Oh soybeans, how do I love thee? Let me count the ways...
- - -

Oh edamame- you fun tasty snack

You're always near by when the munchies attack

You're chock-full o' fiber and omega 3's

And for meat-heads your protein is sure to appease!

You're not pronounced how you're spelled

(it's  /ěd'ə-mä'mā/)

But still most people say

Edamayme, edam or eda-bombay.

That first one is common,

an understandable mistake

it's a Japanese word

so we'll cut Anglos a break

The second one's a cheese

that's always made backward

how they confuse it with you

is quite frankly absurd

I don't know about that last one

but I've heard it, it's true

they must love the letter B

and add it, superfluously, to you

All tongue-twisters aside

you're a great way to munch

be it snack-time or dinner

or breakfast or lunch

I'll keep you close at hand

when my tastebuds want to play

or when a friend comes to visit

and asks for eda-bombay.

caramel apples

A yummy way to welcome Fall!

The other day, I was in a lovely little market where they were selling caramel apples... for $13.50 a piece! Now, I love apples, and I love caramel, but I'm not about to pay that much for something I can make at home for one tenth of the price. So I didn't. I went home and made my own.

I made four scrumptious flavors: caramel, peanut butter caramel, chocolate peanut butter caramel and caramel gingersnap. Although it was a messy endeavor, it cost less to make ten of my own than to buy one from that market! I've given them as gifts, shared with coworkers and eaten quite a few myself. (Now my pants feel a little snug... so maybe it's time for a crisp walk in the Autumn leaves!)

Next up on my Fall festivities... pumpkin carving!

creamy butternut squash soup

Creamy & Delish!

Ingredients

1/2 cup chopped onion

6 Tbsp butter

6 cups (1 large) butternut squash

3 cups chicken or vegetable broth

1 (8 oz) pkg light cream cheese

1/4 tsp cumin

1/4 tsp ground black pepper

1/4 tsp coriander

Directions

• Preheat oven to 350 degrees and cover a cookie sheet with lightly greased aluminum foil.
• Slice squash in half lengthwise and remove seeds. Place squash sliced-side down and bake for 30 minutes in preheated oven.
• Allow squash to cool completely, then peel off skin and chop into cubes.
• Saute butter and onion in large sauce pan until onion is tender and transparent.
• Add squash, broth, cumin, pepper and coriander. Bring to a brief boil, stirring occasionally.
• In a food processor or blender, puree squash mixture and cream cheese in batches until smooth.

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I'm not a huge fan of sweet butternut squash soup, so I love this creamy take on one of my Fall favorites. If you're looking for a good starter to a nice meal, or a comforting lunch on a chilly day, this soup is sure to please!