I should be writing. Instead…an expected winning recipe and, well…

Let’s start with the good news– a recipe I’ve relied on for a decade.

best cocoa brownies

This is my chocolate chip-studded version of Alice Medrich’s Best Cocoa Brownies. These babies are uncooked and darned if I forgot to take a photo this morning before they [and their counterpart batch with walnuts] headed over to a staff celebration.

But the serious ‘dark’ should tell you anybody eating these might well liken them to a  candy bar. [Only a half-cup flour is needed.]

The kitchen gods–whose voices sound oddly like my wife’s– are beckoning me to whip up another tray–one that won’t leave the premises.

***

And now, for a venture into the land of culinary unintended consequences…

refried beans unintended

There in the fridge sat a bowl leftover red beans and a bowl of cooked quinoa.

Hey! Why not doctor them up with a caramelized onion, sun-dried tomatoes from the jar, and some paprika, granulated garlic, and chili powder and make veggie-burgers? I’ve had good luck with this combination in the past, so why not?

Aaaand you’re wondering where the recipe is.  Me too.

I did a short consultation online, but paid as much attention to the recipe as I did to the cranked-up food processor.

So…burgers? Malleable patties out of this glop? Not a chance.

But…refried beans? Absolutely. In fact, the best I’ve tasted in years.

All due to my lapse into ‘kitchen shlub-hood’.

Nice save, T.

I should be writing. Instead…butternut squash soup.

IMG_2211

In keeping with the whole ‘putting off till later’ theme, here is some breaking news: Merriam-Webster’s thesaurus doesn’t grok the word procrastinate.

Moving on…

I had gained so much procrastinative ** momentum from my earlier foray into non-productivity that I sauntered into the kitchen. Imagine that.

Shockingly, I chose to cook healthy.

I had no intention of opening a cookbook, of course.

I chunked up the squash the day before, knowing full well how exhausting it would be to both prep the squash AND cook it all in one fell swoop. Pretty obvious that I’m not into swoops–energy requirements too steep.

I heated up some olive oil, sprinkled in some za’atar, 21-Seasoning Salute from Trader Joe’s, salt, and pepper for a quick blooming, added chicken broth, and then the squash. That reminds me. It might need a dash of white wine.

butternut squash soup
the ‘before’ photo. 

After a severe pummeling with the hand blender, I might finish it with a little milk and then sprinkle some grated Asiago cheese into each serving.

Turns out I didn’t bother with either the milk or the Asiago. Plenty of flavor to stand on its own. It doesn’t mean I won’t try them with the leftovers, however.

While I didn’t use a recipe, if you stayed with me this long, you deserve one to consider. I like the idea of adding some ginger to the mix.

Thanks for reading. Go make some soup. On your own. No cookbook. If I can do it, so can you.


**Yep, it’s a word. No way did I think so when it flew off my fingers onto the keyboard.