Rutabaga!!

On Saturday, I soup-chopped a variety of seasonal veg, and on Sunday, I chopped the more delicate veg and cooked it all down, blended and strained, then seasoned what became an apple-squash-rutabaga soup. Chef A just kind of let me go at with only a list of ingredients and ratios at the beginning, then tasted it a few times while I was finishing with cream, cayenne, maple syrup and salt.

Rutabaga is one freaky vegetable, like a turnip on steroids, poised to beat the crap out of any other vegetable on the table. It smells sharp but pleasant, adding a nice harmonizing tone to the soup.

ADDENDA:
Saturday and Sunday nights, went out to just-OK restaurants with friends. Amazing how friends came make bleah food fun.

SATURDAY
BREAKFAST: 9:15am, 2 frozen waffles, glass of cider, 1.25 bowl, hunger 4/5
Fresh cider is magically delicious.

LUNCH: 11:30am, mini pizza with tomato sauce, caramelized onions and grated cheeses, chocolate cake, 1 bowl, hunger 4/5

PM SNACK: 4:30pm, 1 slice of pizza, orange soda, 1 bowl, hunger 4/5

DINNER: 6:30pm, so-called shish kebab with grilled veg, rice, salad, 1 beer, 1.5 bowl, hunger 3/5
Went to a restaurant with B and friends before a show, very nice setting but horrible faux-Mediterranean food. The meat was all wrong, too salty, underspiced, overcooked, dry and not even cooked on a skewer. One of those meals that's totally great because of the company, not the food.

EVENING SNACK: 11pm, organic cheesy poofs, .5 bowl, hunger 4/5

SUNDAY
BREAKFAST: 9:30am, good yogurt with honey and vanilla, 1 bowl, hunger 3/5

LUNCH: 3pm, potato, moz, parm, caramelized onion and rosemary pizza, rootbeer, cheesecake, water, 1.75 bowl, hunger 4/5

DINNER: 6:30pm, 1 curry puff, pad see ew with shrimp, water, 1.5 bowls, hunger 3/5