As it turns out, THIS is our last show on KWSS 93.9….but not necessarily the last of us. One never knows! Grab something warm and toasty and listen in for awhile. Couldn’t have asked for a more perfect day with these lovely people. I LOVE MY JOB!!!!
I’ve said it before and I’ll say it again, “Life’s a trip. Pack accordingly!” Metaphors aside, I’m literally packing up and taking a permanent trip…Flagstaff beckons!
Damn, I’m gonna’ miss that microphone! Bittersweet is far from my favorite taste combination and with that being said, ‘into the Soup’ on KWSS 93.9 will air its’ last show on Saturday, December 3rd. Every minute behind the mic has been a joy! To have been afforded the opportunity to spend time with the eclectic, intelligent and supremely inspiring guests we’ve had on the show has been a dream and a fricking hoot!! We shared a few Weekly Whets, some snacks and some Soup, and our passionate pursuits in this amazing sand box called culinary.
My life has been nothing but interesting and I intend to keep it that way. In fact, I don’t think I can help it! Boring is not a word that takes up much space in my vocabulary. It’s been a wild ride and I will continue to seek new adventures and knowledge. I will strive to give back to my community in any way I can alongside a man who has stolen my heart and shown me that love and a new life are possible! I’m so very happy!
Heartfelt thanks to the team at KWSS 93.9 for their overwhelming support and confidence in what we do! Frank Magarelli and Dani Cutler ~ you are da’ bomb! We will truly miss being a part of this independent radio family! To my daughter, Samantha, who encouraged me to get back into radio because, “Mom, you just love it so much!” To all my friends and colleagues who shared in the joy and opened their doors, their hearts and let us in! To our 12 listeners….thanks so much!!! (That’s an old joke!)
Finally, to my beautiful Rockin’ Radio Redhead, Emily King! My job was easy, I just looked to her for the greenlight and started talking! She put it all together to make it sound unmistakably, into the Soup!!
I’ll still be popping down to the Valley of the Sun to lend my hand to C-CAP! So, just in case Emily can squeeze me in, we may be putting a few podcasts together….never say never! Never stop dreaming, never give up! Take care of each other, take care of yourself! This is Heidi Lee…peace out!
If velvet could actually be licked and swallowed, this is the soup that would fit the bill!! Pretty sure we all uttered the phrase, “It’s so velvety!” Then, we inhaled it!! It’s quite simple to make and you’ll be thanking Chef Pacheco for this beauty for years!
Kabocha Apple soup
Yield: 1 quart – 5 portions
Kabocha squash, seeded 1 lb
Apple, skin on, no core 8 oz
Shallots, julienne 3 oz
Chicken stock 3 cups
Meyer lemon oil 1/2 cup
Season the squash and apple with salt, black white pepper and olive oil and roast at 325 for 25 minutes. Sauté the shallots in olive oil. Add the roasted squash and apple. Add the chicken stock and bring to a boil. Blend in the vitamix adding the meyer lemon oil. Rectify seasoning if necessary.
Guancialle – small dice 1 oz. (otherwise known as face bacon. if you can’t find this, use pancetta)
Pumpkin seed – roasted 5 pieces
For each serving: Render diced guanciale, place guanciale and roasted pumpkin seed in bottom of bowl. Pour soup over the top.
Well, how appropriate (and segwayish) is this drink on this day!! The epic rivalry in the State of Washington is set to begin shortly….THE APPLE CUP! WSU Cougars (my almamater) and UW Huskies…ewww!!! Jeremy Pacheco brought this taste sensation to the table and Emily and I downed ours in seconds. Perfect concoction for the Holidays. If Uncle Bob happened to late night gorge on all the leftover apple pie, just let it go and make one of these instead!
Apple Pie ~ The Cocktail
½ oz fresh lemon juice
1.5oz Caskwerks Distilling Apple Pie Liquor
½ oz Bourbon
½ oz Cinnamon syrup
2 dashes AZ Bitters Lab’s Figgy Pudding Bitters
Shake/strain into a martini glass
Grate cinnamon on top for garnish
Oddly enough we opened the show talking with Chef Lance Whipple about all his pumpkin creations recently and to our surprise, and delight, Chef Joey brought this gorgeously, perfect segue! All things Fall!! Enjoy
Roasted Pumpkin Soup
• 1 medium pumpkin peeled, seeded, large diced
• Olive oil
• 1 onion diced
• 2 carrots diced
• 1 cinnamon stick
• 1 teaspoon fresh ground nutmeg
• 1 ” piece fresh ginger, grated
• 2 tablespoons dark brown sugar
• 2 tablespoons maple syrup
• 1 12 ounce can coconut milk
Salt and black pepper TT
Toss the pumpkin in olive oil, salt and pepper and place on a sheet pan. Roast in a 375 degree oven until brown and tender.
In a medium soup pot sweat the onions and carrot over medium high heat in a little olive oil and season with salt and pepper. Add the roasted pumpkin, cinnamon stick, nutmeg and ginger and cook another minute. Add the brown sugar and maple syrup and cook for another minute. Cover with water and simmer for an hour. Add coconut milk and simmer for 30 minutes. Puree all ingredients in a blender and adjust soup consistency by adding water if needed. Taste and adjust seasoning by adding salt or pepper if needed.
Serve in a bowl. Some suggested garnishes are crispy bacon bits, toasted pumpkin seeds and fried sage leaves.