What's everyone up to right now?

[Davidthegoliath]

Thanks FFF I'm definitely gonna try this dough next week!

[Cyberman]

I'm on level 500. (yes that is the highest level currently available :p)

Well, I only started playing today...

That may or may not be a lie.

[Minimalist]

Watching the ball game.

[Cyberman]

I was doing that myself a little while ago. Free internet porn ftw!

Now I'm listening to the whole series of "You'll Have Had Your Tea (The Doings Of Hamish And Dougal)", the hilarious spin-off from "I'm Sorry I Haven't A Clue".

[Angrboda]

Brewing a pot of semi-real coffee. I didn't have any fresh bean on hand. So it's a packet of ground from a grocery store, and it's a blend, but meh. I've got to go out later, I'll see if I can pick up some good bean.

[max-greece]

I'm a Minion Rush kinda guy myself - just love those little critters running about the screen -even though I haven't seen the movie.

Also played bejewelled for ages but haven't looked at it in weeks.

I play on my Nexus 7 and my daughter on her iPad or iPod - can't remember which.

[freedomfromforum]

I just made some roasted acorn squash bisque with sage butter.





The taste and the texture are superb!

[DLJ]

Saturday morning.

Just watching Japanese torture porn in my hotel room, as usual.

[freedomfromforum]

Roasted Acorn Squash Bisque with Sage Butter

Ingredients

2 Large Acorn Squash (Peeled, de-seeded, and cut into 1" cubes)
(May be substituted with Pumpkin or Butternut Squash if desired)

2 Large carrots (peeled and cut into 1" cubes)

3 Gala Apples (Peeled, cored, and cut into 1" cubes)

2 Medium Shallots (peeled and cut into quarters)(1 shallot if less is desired)

4 Cloves of Garlic (whole)(2 cloves if less is desired)

2 tbsp. Extra Virgin Olive Oil

2 tsp. Salt

1 tsp. Freshly Cracked Black Pepper

1/2 tsp. Cayenne Pepper

2 Cups Half & Half (Can be substituted with heavy cream if a richer bisque is desired)

2-11.5 oz. Cans Chicken Stock (or 5 cups home made stock if available on hand)

2 tbsp. Sage Butter (Prepare sage butter by placing 2 tbsp. unsalted butter into a small saucepan. Next, add 1 tbsp. fresh, or dried sage leaves to butter. Melt butter with sage on LOW temp until the sage browns - DO NOT brown the butter (approx. 10 minutes), remover saucepan from heat and strain the butter through a sieve to remove the sage leaves. Reserve sage butter until end of process)

Instructions

Set oven at 425 Degrees f. Place all of the cubed fruit and vegetables, with the garlic cloves and shallots, into a deep oven safe roasting pan and add the salt, pepper, and olive oil. Stir until everything is evenly coated with the oil and seasonings. Roast for 1 hour and 15 minutes, checking twice during roasting to stir the mix. Mix should be soft and easily mashed when properly cooked. Next, allow the mix to cool almost completely to room temperature. In a blender, add 1 can of chicken stock and half of the mix - blend until smooth (approx 3 minutes on highest setting). Repeat the process with the remaining can of chicken stock and the rest of the mix. Place the blended mix into a large stock pot and add the half & half, cayenne pepper and sage butter. Warm through and serve with warm rolls or crostini.

[Fruity]

My last day of work here!

Now I need a job. Who wants to hire me?