One must realize that I don't blog for others, but for my own sanity.... I've had way too many 'general meanderings' that I wish I hadn't said in fits of my own personal insanities, but mostly it's because I write things down here, and at least I know where I can go to find them as my 'book' is constantly lost or I forgot to write things down.  Pretty much if you are reading this, then consider yourself reading my diary.... ha!  I am pretty confused that the number of you guys reading daily has maintained, and that the countries represented have increased as well.... I really don't get it, but I have to admit that as I am way too obsessed by numbers,  I find it pretty cool.... and I'm not like obsessed with the amount, but by the number.... just to give you a glimpse into my hopefully, well-hidden in person, OCD mind.

So if you've lasted thru the last run-on sentence/paragraph... I have a lovely pumpkin recipe for you.  A wonderful friend came over yesterday with pumpkins her husband had found (sorry, but that is another story).  We pressure cooked the jack-o-lantern sized thing in a couple of batches, and this is what I made today:

Easier than you think, and better than you think it will be:

Pumpkin-Broccoli Chowder

2 tbsp butter

1 red onion chopped

1 tbsp soy sauce

1 ripe tomato, chopped/peeled, (or cheat like I did and use about 1/4 cup of canned tomatoes

4 cups of chicken stock, or an equivalent liquid

4 cups of pumpkin puree'

1 tbsp honey

1 bunch of broccoli, cut into bites

1/4 cup of cream

• Saute onion in butter for several minutes until translucent
• add the soy sauce and tomato.  Cook stirring often until the tomato's juice is evaporated
• Add the chicken stock, pumpkin, honey and salt and pepper, and stir frequently
• Steam the broccoli for about 3 minutes until bright green
• Stir int he steamed broccoli to the soup and add the cream.  Let it cook over low heat, stirring occasionally, until hot for about 8-10 minutes.  Do NOT let it boil.
• Serve hot.