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Pumpkin Millet Soup
1 medium kabocha squash (also called Japanese pumpkin)
6 c. broth (vegetable or chicken), or use water
1 c. dry millet
2 tsp. nutmeg
1/8 tsp. cayenne pepper
Bring the broth to a boil in a large stock pot, add millet, and simmer for about 30 min, until millet is well cooked. Add squash, mix, and simmer for another 15-20 min, until squash is tender. Pureé the mixture in batches in a blender or food processor until it is reduced to a creamy texture. Add the nutmeg and pepper, and reheat. Serve with a scoop of yogurt in each bowl.Serves 6.
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate."
~Author Unknown
"Colonial goose" is the name Australians give to stuffed mutton.
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