Sweet potato soup in fridge, ready to be heated by adding boiling water. Ingredients: Garlic, ginger, peppercorn, cumin seed, salt, pepper, dill, two sweet potatoes, whole butternut squash, couple of sticks of celery some olive oil and 1.5 litres of water. Wash, peel and dice butternut squash, sweet potatoes and celery sticks. Heated table spoon of oil in deep bottom saucepan, add peppercorns, cumin seed, garlic and ginger on high heat. Add sweet potato and fry it for a bit. Boil 1.5 litres of water and add it to sauce pan after 5 minutes of frying. Add remaining butternut squash and celery ingredients. Add some salt and dill. When boiling vigorously turn heat down to minimum, cover and simmer for 1.5 hours stirring occasionally. This makes a thick and warming autumnal soup. Add boiling water and ground pepper to texture and flavour finished dish. (Add more water to make more bowls of soup).
Philosophical musings on a roller-coaster ride.