As usual not much is new. I'm still feeling rather icky with a never ending cold, migraine headaches and general exhaustion. I can't figure out why I'm so tired as I'm not the sort of person to be tired. I'm usually full of never ending energy.
I continue to jump through the hoops set out by UBC Faculty of Education. I have to take such waste of time & money courses as Teaching for Special Needs Students, even though I taught special ed for 7 years. UBC would not allow me to challenge the course, so I view this as a money grab on the part of UBC.
Anyhow, here's the new recipe of the week. I love this soup. It's easy to make, very tasty and inexpensive!

Thai Coconut & Roast Squash Soup
2 heads whole garlic 1 butternut squash
1 onion 1 1/2 tsp curry paste
5 cups chicken stock 1/2 cup canned coconut milk
salt & pepper to taste

Cut the top quarter off the garlic heads & wrap the remainder in foil.
Cut squash into quarters, discard pulp & seeds.
Place squash, cut side down, on a baking sheet coated with olive oil.Cut onion into quarters & add to baking sheet.
Roast garlic, squash & onions at 350 until all veggies are very tender, about 45 minutes.
Squeeze garlic into food processor, scrape out squash & add onions into processor as well. Puree, adding a bit of stock if needed.
Transfer veggies to a pot & add stock to the consistency you like. Add curry paste.
Bring to a boil, lower heat, cover & simmer for 10 minutes. Add coconut milk & cook for 5 minutes longer.
Season with salt & pepper.