Every Sunday I make meals for the week, by doing so, I never have to worry about what I’m going to have for lunch or dinner. Today, I made Lentil & Buttercup Squash Soup (well, Stoup because it’s thicker than soup) with Brown Rice & Rye Berries (cooked using the Saveur method). If you have never tried a buttercup squash then I suggestion you run out right now and purchase one. If you’re a squash lover like I am, then BC Squash will knock you over. The taste is incredible. I have cooked it in various ways (soups, stews, roasted, etc.) and I never grown tired of it.
I also used the last of my mutant carrots from my garden. I didn’t want to toss these babies into the composter. I mean, just because they look like something from an alien planet, doesn’t mean they deserve a tossing with nary a care, right???
The ingredient list line-up:
Photo Left: Buttercup Squash, onion, lemon, my mutant carrots and garlic.
Middle Photos: Kombu (I use kombu in most of my soup (stoup) and stews recipes. Kombu assists the body in breaking down legumes. )
Picture of Rye Berries
Photo on Right: Snapshot of the Saveur brown rice cooking method
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The finished product:
And here is a picture of my cat Sammy (just because), baking a sunshine cake (that’s what my father calls it when he sees a cat lying in the sun – “baking a sunshine cake”).
And this is a picture of my favorite snack (again, just because) which goes great with everything, especially hummus or Tahini. Yum!
I hope everyone remembered to set their clocks back 1 hour.
🙂
-GiRRL_Earth
Girl for Animal Liberation 
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