<p>Yum! Stone crabs! They had them on the menu last night but were obscenely expensive. But tonight we are again making… Reservations. On vacation!</p>
<p>emilybee: Thanks for the recipe, but how much cream?</p>
<p>CCC: I’ve got 2 weeks until his birthday, so no rush to find the recipe. Don’t kill yourself, but, if you find it, I’d be interested. I could always use a good soup recipe for Thanksgiving or other winter entertaining.</p>
<p>^ opps sorry, left that out by mistake. 2 cups but I usually do 1 cup milk/1 cup half and half. I also had wrong amt for chicken broth. It’s 2 1/2 cups. </p>
<p>Here it is all on one place:</p>
<p>1/2 stick butter
1 large onion chopped
2 cups pumpkin - smooth and pureed
2 1/2 cups chicken broth
2 cups half and half cream
1 1/2 tsp salt
1 tsp curry powder</p>
<p>Saute onion in butter until limp
Add curry and saute 2 minutes
Stir in pumpkin and add salt
Quickly add cream (I sometimes use 1/2 1% milk and 1/2 cream if I want it to be less rich) and while stirring add chicken broth. Heat until it simmers.</p>
<p>Garnish with sour cream and chives if desired.</p>
<p>Leftovers!</p>
<p>I make similar fish stews. I like monkfish for the fish because it doesn’t fall apart. I’m also partial to clam juice when I don’t have fish stock in the freezer. I use mussels because I like them better than clams. I often use vermouth instead of white wine. I never put in scallions, but I often start by sauteing an onion. I never use saffron or tarragon - because I don’t grow them. The great thing about it, is you can use whatever you have in the fridge and it will taste great no matter what.</p>
<p>Today I had swiss chard sauted with golden raisins and calamata olives and shrimp which I just quickly sauted and then sprinkled this mixture on top of them: [Shichimi</a> Togarashi and Nanami Togarashi Recipe - CHOW](<a href=“http://www.chow.com/recipes/10602-shichimi-togarashi-and-nanami-togarashi]Shichimi”>http://www.chow.com/recipes/10602-shichimi-togarashi-and-nanami-togarashi) Had a Spanish rose with it, a summer offering from our wine club, but it’s still good.</p>
<p>I’m a total addict of Cook’s Illustrated, even though I don’t actually use their recipes that often. Except that vodka piecrust!</p>
<p>Found it! This is an on and off tradition at my sister’s Thanksgiving table for several years now. She doesn’t make it every year, but it is requested often!</p>
<p>Looks pretty straight forward:</p>
<p>4 Tbsp. (1/2 stick) unsalted butter or margerine
4 cups canned pumpkin (or fresh/pureed)
2 cups cooked, pureed sweet potato
1 cup smooth peanut butter
6 cups chicken stock
1 tsp. each pepper & salt
snipped chives and sour cream for garnish</p>
<p>Melt the butter/margerine in a soup pot over medium heat. Stir in the pumpkin, sweet potatoes and the peanut butter. Add the chicken stock, pepper, salt and stir well until smooth. Reduce the heat to simmer and cook for 20 minutes. Garnish with sour cream and chives. Makes @8 servings.</p>
<p>Enjoy!</p>
<p>PS:</p>
<p>I LOVE stone crabs! 
The debates seems to be eating them hot or cold…I think warm is the best for me, not too cold…
Jym: where are ya?</p>
<p>No debate. Cold with mustard sauce.</p>
<p>chocchipcookie: Frankenweenie is the new Tim Burton animated film. We actually did not end up seeing it because we got to the theater late (ugh, Walmart on a Saturday is something I never do and never will do again) and would have missed the previews (my favorite part lol). We ended up seeing “Hotel Transylvania” which is another animated film with Adam Sandler and his usual cast. You have to remember my DS is 7 years old so I don’t get to see many films that are above a PG rating (ever).</p>
<p>IDK about tonight’s dinner. DH has asked me to cook some venison that a friend gave him. I will try not to vomit while I prepare it. I just don’t have a taste for it anymore.</p>
<p>emilybee: Thanks for the revised recipe. I’d probably also use half milk, half cream.</p>
<p>CCC: That soup looks really good. I may try it for Thanksgiving. Thanks for finding the recipe.</p>
<p>DH makes dinner on Sun night (unless he doesn’t want to & gets a pizza). Tonight will be cod baked with sliced tomatoes and thyme. Not sure what side dishes he’s making yet.</p>
<p>Tonight’s dinner will be chicken and rice casserole and black eyed peas. I may make some hoe cakes or corn muffins or not, just depending on how the day goes. There will be canned cranberry sauce—ick—because that is what my younger D likes with her casserole. </p>
<p>For just the three of us, I usually do a meal on Saturday and have those leftovers Monday then one on Sunday and have those leftovers Tuesday. That leaves Wednesday and Thursday to throw something quick together after school. Friday is either pizza at home or sometimes we grab something and bring it home.</p>
<p>Going over a friend’s house to watch the Patriots-Jets game today, so dinner will be tailgate-type food.</p>
<p>Last night was fried seafood - so good, yet so bad. I don’t do it very often.</p>
<p>Indian food again for us. Cauliflower curry and dal and poppers. Yogurt with veggies. Yum!</p>
<p>Chicken pot pie.</p>
<p>Baby Back Ribs in the crock pot (dry rubbed first with mesquite seasoning) covered in a combo of Sweet n Spicy Baby Rays BBQ and a squirt or two of Rooster Sauce (Siracha? sp?). Baked potatoes and steamed broccoli. </p>
<p>Hungry already :)</p>
<p>Roasted spaghetti squash with tomato sauce. Vegetable samosas and Fresh Apple cake.</p>
<p>We had chicken with yellow rice last night. Tampa’s Columbia Restaurant has a great recipe for the dish: [Columbia</a> Restaurant - Featured Recipes & Wines](<a href=“http://www.columbiarestaurant.com/recipe.asp?FeaturedItemID=51]Columbia”>http://www.columbiarestaurant.com/recipe.asp?FeaturedItemID=51)</p>
<p>Big dinner salad for me. Olive oil, balsamic vinegar. Parmigiano-Reggiano cheese. A diced Granny Smith apple. Slices of Italian hot salami. Vidalia Onion. Croutons. 1000 calories of “healthy” goodness! I was so stuffed, I didn’t even have a late night snack.</p>
<p>^^^ Same here last night! A big salad with a little romaine and lots of veggies, cheese and some chicken. Highlights included pickled beet, olives, fresh parm-reggiano, and campari tomatoes!</p>
<p>Tonight - take advantage of the lovely weather and grill - butter garlic chicken kabobs.</p>
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<p>Oooh. That sounds good. Chicken kabobs makes me think I might have to bust out Chicken Yakitori skewers sometime. I’ve been looking for an excuse to make miso soup.</p>