I got to stay overnight at Roz’s house on Tuesday night. I do my show in Toronto until 10pm and I had to be downtown at 7:30 am Wednesday to do a round table at Talk1010, which is fun. I then had a Michelin winter school scheduled for 9am at the Exhibition grounds. No way would I be able to get back downtown so early, so I told Roz to expect an overnight guest.
Now, I get to stay in some pretty swanky places. But get this: I walked in the door at 10:30 at night, got handed a glass of wine and mug of homemade squash soup. Soooo yummy..*recipe at bottom. SHE JUST INVENTS THINGS LIKE THIS. I made my way upstairs to my room, and found a perfectly made bed with flannel sheets and a down duvet, a lamp throwing a homey feel about the place. There were slippers by the bed and a bathrobe. There were fuzzy socks. There were magazines and books and a water bottle. There were fresh towels and face wash. Actually, there were 3 kinds of face wash: she knows I have to get off the makeup they trowel on to give me that natural look. I put in for a 6:30 wakeup call, Jimbo curled up with me just like my cats at home, and I slept like a rock.
The Chateau Scarborough: highly recommended.
Oh, and this is my press car this week.
I call it the BTITW. The biggest truck in the world. It takes up half my driveway, and is beyond amazing. Did I mention it takes up half my driveway? I told Pammy there was no way I was taking that downtown Toronto on a Wednesday morning to try to shoehorn into a lot. I left it at home, taking up half the driveway, and said a silent ‘thank you’ to the folks at Canadian Tire who helped me make a video last week of getting my winter tires on the Elantra. Yes, I put my own winter tires on. Well, I put on one, then we turned off the camera and the mechanic put on the other three. Good timing: priceless.
*Roasted butternut squash soup
1 medium butternut squash, ~ 2 & 1/2 lbs, peeled, seeded & cut into 2″ chunks
2 T olive oil
1 tsp. smoked paprika
Combine above and roast for ~ 40 minutes at 400 degrees. Cool for about 20 minutes.
1 large onion, diced
2 stalks celery, diced
2 large carrots, diced
2 cloves garlic, minced
1 T olive oil
1 tsp. garam masala (1/4 tsp. each of cinnamon, cumin, black pepper) Salt, about 1 tsp.
3 bay leaves
7 cups stock
In a large soup pot, sauté diced onion, celery, carrots and minced garlic in olive oil. When veggies are soft (about 3-4 minutes) add 1 tsp. garam masala and mix into onion mixture. Toast spices in onion for 2 minutes. Add roasted squash, 7 cups of chicken or vegetable stock, salt and 3 bay leaves. Bring to a boil and reduce heat and simmer for 40 minutes.
Remove bay leaves and use an immersion blender until smooth.