SIU Holiday Craft Sale

Here it comes, the last show of the season, and it's a beaut!  The Holiday Craft Sale at the SIU Student Center was our first big show, many years ago, and we've enjoyed coming back to it ever since.  We've been hard at work making lots of new products, and we're eager to share them with you.  We will be at our usual spot at the bottom of the escalators.  Stop on by, visit for a spell, and see what we can do to help you with your holiday shopping.  There is nothing like giving local, handmade gifts, and we have unique items you won't find anywhere else.  So come on out, say hello, and share the warmth of the season.  We'll be looking for you!

AutumnFest - 2017

We're very much looking forward to this weekend when we return to John A. Logan College for their 42nd annual AutumnFest Arts and Crafts Show.  This is a great show, one of the best in the area, and we always have a good time there.  We will be in our usual place in the cafeteria with lots of goodies for the people on your Christmas gift list.  Ruth has all your favorite soaps, lotions, and lip balms, and John has some great wine racks and accessories for your favorite wine lover.  So stop by and see use this weekend.  We'll be looking for you.

Squash Soup

With the coming of colder weather comes a time for hot, hearty soups.  We recently came across this recipe from Alton Brown, and thought you might like to try it as well.   Let us know what you think.

Squash Soup

Ingredients

• 3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
• Unsalted butter, melted, for brushing
• 1 tablespoon kosher salt, plus 1 teaspoon
• 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
• 3 cups chicken or vegetable broth
• 1/4 cup honey
• 1 teaspoon minced fresh ginger
• 1/2 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg

 Directions

 Heat the oven to 400 degrees F.

Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.

Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.