Typical Chilly Sunday At Home

Morning exercise:

WIIIHAAAWWW! Um, I mean, MEOW!

Ming the Bombay being cradled by my husband

The photo is a bit fuzzy because Don was rocking Ming in his arms and Ming's tail was happily swishing about. This cat has easily doubled in heftage since moving to the mountains despite being the most active cat ever (he eats back his burned calories and doubles up on protein).

Intense Kitty Torpedo posing for the paparazzi

11 o'clock breakfast for the busy menfolk (Donnie, his brother and his brother's son) over steaming cups of coffee:

Plump Cinnamon Rolls minutes from the oven and slathered in maple goodness

Maple-Iced Cinnamon Rolls

Sweet dough:
4 c white all purpose flour
1 c warm milk
2 eggs
1/4 c shortening
1/4 c granulated sugar
1/2 tsp salt
2 1/2 tsp active dry yeast

Filling:
2 tsp softened butter or vegetable spread
2/3 c brown sugar
2 tsp cinnamon

Icing:
1 c confectioners sugar
3-4 tb maple syrup
1 tsp vanilla extract
enough milk to make a thick drizzle

Mix shortening, sugar, milk and yeast together. Allow to sit until frothy, then whisk in eggs. Slowly whisk/stir in flour until no longer sticky, lightly kneading. Place in a large covered bowl and leave in a warm place to rise (I placed the bowl atop a springform pan and set on the warm radiator). Once doubled, roll out an 11x14 rectangle and brush softened butter over top. Sprinkle with brown sugar and cinnamon. Roll up and cut into 1" slices -- you should get 14 cinnamon rolls. Place in round pie dishes prepared with nonstick spray. Allow to rise again until huge and gorgeous. Bake at 375F for 15-20 minutes. If they begin to brown too quickly, cover with aluminum foil. Mix together icing ingredients and drizzle over once cooled enough to touch. You won't be able to wait until cooled!

Dinner:

Don's scooping up the last spoonfuls from his soup bowl

This velvety Southwest-inspired soup is actually quite healthy (ignore the bacon) and packed full of smoke and spice.

Smoky Butternut Squash Black Bean Soup

1.5 lbs butternut squash, peeled and diced
1 green bell pepper, chopped
1 leek, halved and sliced
1/2 c sharp cheddar (smoked cheddar will be even better if you have it)
14 oz diced tomatoes (chiles/peppers added if you have it but don't hunt for it otherwise)
14 oz black beans, rinsed well
2 c chicken stock
2 tsp cumin
2 tsp liquid hickory smoke
1.5 tsp dried guajillo chile, ground in a spice mill
1.5 tsp dried ancho chile, ground in a spice mill
2 tsp garlic, minced
1 tsp salt
lots of freshly cracked pepper

to serve:
3 rashers bacon, optional
sour cream
tortilla chips

Broil butternut squash and green bell pepper (separate pans) until slightly charred. Meanwhile, sauté leek in a drizzle of olive oil until tender in a large pot; remove from pot and set aside. If using bacon as a topping, chop and crisp in pot now, leaving fat for squash. Add broiled squash to the pot, along with 1 tsp of liquid hickory smoke, and cover. Toss squash in pot occasionally, still covered, to prevent sticking; continue this until the squash is cooked through and soft. Return leeks to the pot and add broiled bell pepper and half of diced tomatoes; purée with immersion blender. Add shredded cheddar, cumin, remaining liquid hickory smoke, ground chiles, remaining diced tomatoes and black beans. Season with salt and freshly cracked black pepper. Heat through until bubbling. Serve with crumbled bacon, a spoonful of sour cream and tortilla chips (I like a few in my soup, like tortilla soup).
Nutrition data (sans toppings): 168 calories; 3.75 g fat; 1.61 mg cholesterol; 646 mg sodium; 29 g carbs; 7 g protein