On the Threshold…

Posted by on Nov 8, 2016 in New | 1 comment

Do not grow weary; pray, vote, submit.

Image result for vintage postcard american flag image

I may stop the sky from sending rain.

I may command the locusts to destroy the land. I may send sicknesses to my people.  

Then my people, who are called by my name, will be sorry for what they have done.

They will pray and obey me and stop their evil ways.

If they do, I will hear them from heaven. I will forgive their sin,

and I will heal their land.

2 Chronicles 7: 13-14 International Children's Bible


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French Farmhouse Soup

Posted by on Nov 3, 2016 in Soup | 3 comments


l lamented missing the chunks of fairytale pumpkin at the market but,


MP remedied that when he suddenly became crafty--


hollowing out a whole pumpkin to shape into a cool succulent container.


I spied the crown destined for compost and slipped it into the oven to make a French soup translated from a recipe my friend, Madame Troubat, from Aubagne sent to me on our return in October.  The soup is a trifecta of pumpkin, sweet potato (yam), and carrot melded together into an elegant Potage Toute Orange.


Initially, it took 2 hours for the pumpkin top-- doused with olive oil, salt and pepper-- to roast to a tender round.


I could have sliced it and served on the spot as a vegetable side dish; it was that delicious!


I gave it a whirl in the processor and determined I had about 1½ pounds of the silky puree.


The following day, loosely guided by my translation,


I sautéed shallot in butter and proceeded to add the sweet potato, and carrot covered with water to which I added salt and pepper.  The sweet potato broke down quicker than the carrot and I did add more water as needed; after 40 minutes of simmering


I dropped in saffron threads off heat to steep.


 I used an immersion blender to combine the sweet potato and carrot mixture


 and stirred in the reserved pumpkin and coconut cream as an alternative to heavy cream, adjusting the seasonings as well as thinning it with more water. For a smooth, glossy soup blend and heat the soup in a Vitamix if you are blessed to have one.


This makes a boat load of soup perfect as an amuse bouche for a Thanksgiving crowd topped with a fried sage leaf, a first course for 6-8 or an entrée soup with pan seared scallops cradled within.


Velvety and sumptuous with a rather exotic aroma,


this meal saddled right up next to a Kale Cesar like they were royalty.

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How did I do my friend?

Photographs and text used on cococooks belong to me, Peggy Lunde unless linked otherwise.



Soupe Toute Orange


  • ingredients (for 6 persons):
  • 1 (2 pound) pumpkin or squash
  • 1 ½ pounds sweet potatoes
  • 4 - 5 carrots (about 12 ounces)
  • 1 onion échalion type (pink onion and elongated form) also known as the shallot.
  • 1 small pot of cream (I used ½ cup coconut cream scooped from the top of the can)
  • 2-3 coffee pods of saffron or a large ½ teaspoon saffron threads
  • butter or oil
  • salt pepper -


  1. Clean the vegetables, peel them and cut them in large cubes.
  2. In a pot, sauté the onion in a bit of fat (butter or sunflower oil) when it has a nice golden color, add the vegetables, and water up to height; add salt and pepper.
  3. Cook 10 minutes to the pressure cooker or up to 40 minutes in traditional cooking.
  4. Add the saffron in the end of the cooking, after having stopped the cooking, and leave to infuse for a few minutes.
  5. Mix the finely soup by integrating the cream.
  6. Variant:
  7. This soup perhaps, without complex, presented at a festive menu.
  8. You can present it in a pretty bowl on which you asked two -three shells St Jacques pan-fried presented in skewers.
  9. Recipe courtesy of Madame Troubot- Aubagne, France

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Everything New Under the Sun

Posted by on Nov 1, 2016 in New | 5 comments

MP drove in the direction of Colorado and I flew another course; Montana. Specifically I spent a week with my brother, Bill and sister-in love, Cynthia with their three dogs and two cats in Polson.
It was a glorious retreat sleeping beneath a foot of fluffy down cowgirl covers, no chores, and long winding walks on chilly bright blue days-- gawking at autumn colors of which I have never seen (and I mean never).
 14641950_1358759547482409_1095333445932378516_n 14650591_1356367811054916_7115518743688004247_n 14670860_1358759580815739_5962753768821732803_n 14671342_1356367897721574_3597879063304122408_n 14681619_1358759254149105_1246852779593113205_n 14691133_1358759490815748_2403612845972920306_n 14708176_1358759140815783_2108679758274487551_n 14716259_1358759087482455_3826239168256135985_n 14716270_1358759724149058_1368326388161035188_n 14720540_1356367497721614_6788664526109111161_n 14729093_1356367857721578_2209943729776393182_n 14729284_1356367531054944_4711757188400113359_n
A color-packed riot of strong pine greens, chartreuse, flanked by golden tamarack, deep variegated reds and crimson foliage stood still like a massive puzzle against a backdrop of a rippling Flathead Lake.
During my absence our computer began a descent into a black hole, and since then I have been on a new diet of learning how to respond to upgrades and templates--nothing seems familiar except the alphabet!
So until the fog clears, enjoy these photos of my week on the edge of heaven.

Photographs and text used on cococooks belong to me, Peggy Lunde unless linked otherwise.

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Gourdy Goo

Posted by on Oct 27, 2016 in Desserts | 0 comments


Pumpkin Chocolate Brownies

Click on the link for the BEST Halloween Treat ever!

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Cotton Candy Courage

Posted by on Oct 25, 2016 in New | 2 comments

There are many crossroads in life,

turning points, transitions, and some are made more easily than others.

Some require long hard work,  and others seem as natural

as breathing,

But they all remind us that though life sometimes seems to stand still,

the future is always coming.

-- Flora Thompson,

Lark Rise to Candleford


Remembering Gray on his thirty sixth birthday near the last place we traveled to-- Loving and trusting is a choice we make when the years are many and the years are long. 


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Count the Yums!

Posted by on Oct 20, 2016 in Meat | 0 comments


Ellie Krieger’s food philosophy has longevity when it comes to healthy eating.  I have been a fan since her Food Network days.  As food trends come and go, she uses her education and award-winning recipes to marry deliciously healthy.

One Ellie lesson has remained with me. Always measure the oil when you saute;

fat and calories really add up if you 'free pour'.


I finally adapted her Hungarian Beef Stew featured this past winter to the slow cooker by browning the beef in batches and loading the meat into the ceramic vessel;





proceeding as the recipe calls.


Of course, I used twice the caraway and added a tablespoon of Red Boat My flavor weapon for long simmering radical gusto.

The sauce seemed thin to me so I took half of it out of the slow cooker; simmered and reduced it before adding it back to the stew.


Cook the stew for 6-7 hours on high for a deep rich flavor.


Serve it up with fresh slices of jalapeno peppers--unauthentic but o'so delicious!

Photographs and text used belong to me, Peggy Lunde unless linked otherwise.

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October Soup Remedy

Posted by on Oct 18, 2016 in Soup | 1 comment

Image result for pumpkin spice hair color images

Photo: Fall Hair! YOKU

Smitten Kitchen, is an ambitious seriously renowned home cooking weblog trailblazer ‘with an emphasis on simplifying daunting recipes’. Deb Perelman (also a cookbook author) delivers her recipes and know–how in easy, tongue-in-cheek conversation with beautiful photography.


Deliberating about the pumpkin spice alien invasion recently, Indian-spiced Cauliflower Soup made my list for dinner after Monday night’s big wow rain storm.


Like a stir-fry, this soup flies together easily by prepping the ingredients and placing them close at hand.  An actual 2-second pause clause appears in the instructions.


Ginger, turmeric, cumin, coriander, fennel, fresh lime juice, and a jalapeno create the magic; an orange yam filled in for the potato in my pot-o-soup; a few rings of a medium-hot jalapeno pepper with cool fruitiness found its way into the soup and as a punchy garnish along with a dollop of Greek yogurt, cilantro, and zesty lime.


Teasing showers long gone by supper time rinsed us off to blazing temperatures with wind arriving Wednesday and I was one for dinner.


My preference is a stew like consistency; accordingly, I used the immersion blender in a portion of the soup, leaving chunks of cauliflower and bright orange yam bits peeking out from the highly spiced broth. Pssst…I will use 3 cups of water next time.


MP can reheat this one when he arrives home from his big Colorado adventure!

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