5 lbs carrots
3 stalks celery
1 mendium onion
1tsp caraway
1 tsp dill seed
1 tsp dill weed
6 cups chicken broth
3 cups water

1 cup sour cream
2 tsp ground cumin

chopped cilantro

Chop carrots roughly, toss in olive oil, and roast in the oven until lightly caramelized.
chop celery and onions, add to soup pot along with roasted carrots and spices.  Combine sour cream and cumin a few hours before serving.

Brown Sugar Rub (we put it on pork ribs)


1 cup brown sugar
2 TBSP salt
1 tsp cinnamon
1/4 tsp cayenne
1/4 tsp black pepper
2 TBSP orange zest
1 tsp garlic powder
1/4 tsp nutmeg

Squashy Munchkins

These little flavor grenades are the love child of pumpkin pie and doughnut holes.

1 lb leftover roasted squash
1/4 cup sugar
1 egg
1 cup whole milk
Dash of nutmeg
Dash of clove
1 1/2 TBSP cinnamon
2 pinches of salt
2 1/2 tsp baking powder
1 1/2 - 2 cups flour, depending on moisture content of squash

Mix squash with sugar and spices                                                                
Add egg and beat well
Add milk, mix well
Lastly, add flour and baking powder
Be sure to mix long enough to ensure gluten development
Textural change from slightly dry and clumpy to sticky and gluey is indicative of a ready mix.

Heat oil in cast iron pot to 350F
Drop by tablespoons into hot oil 3 or 4 at a time.
Allow to brown evenly
Remove the munchkins from oil and drain