PrissyCook

Comfort zone. Doesn’t it feel good to get outside of it?

On Thursday, I rode the city bus to work. A bus ride for me, is usually coupled with an overseas vacation. I can honestly say that I have not been on a public bus as a matter of living my everyday life ever.The rental car shuttle bus is as close as I’ve been in the States.

Guess what! It wasn’t scary. It wasn’t dirty. It WAS quite relaxing actually. Here’s what I can tell you about my experience and what I learned on my first day:

•  Correct change! The Phoenix Metro doesn’t give change.
• iTunes books. Pick one, load it up and enjoy.
• Pull the cord. Before your stop, pull the cord by the window to let them know you need them to stop at the next station.
• Green button. This one is a little insider’s tip. The door doesn’t automatically open. You have to push the green button.

Once I got to work, I started doing a little more investigating and I talked with a colleague who also rides the bus. I was shocked at the expense; $2.50 for a round trip. That’s more expensive than it cost me to drive my good ol’ American hot rod to the office.

I want to be kind to good mama Earth, but holy cow. That will really add up.  Then, I heard of yet another benefit of working for my company. SUBSIDIZED BUS PASSES and a guarantee ride home program.

I filled out a quick form and in seconds the front desk gave me a bus pass that allows me to ride for free and because I’m now an alternative mode user, they will guarantee me a ride home if theres an emergency or reason that I can’t get home before the last bus leaves the office.

I think my schedule can handle one bus ride per week and I’m trying to arrange a car pool for another day of the week.

And, what’ a weekend without some yummy explorations. I’ve been exploring my Junior League cookbook collection and I found this southwest inspired pumpkin soup.  It was delicious and so easy to make.

What I liked most about it was, that it took traditional squash soup and knocked out the traditional nutmeg/cinnamon combination and kicked it up a notch with  chili powder, cumin and cayenne pepper.

Southwest Pumpkin Soup (8700 Pumpkin Soup)
Serves 8/ Prep Time 10 minutes/ Cook Time 35 minutes

1/4 cup butter
1/2 cup chopped onion
3 shallots, chopped
1/2 bunch green onions, chopped
1 t each cumin, oregano, hot chili powder, cayenne pepper
1/4 cup flour
1 quart vegetable broth, heated
1 T tomato paste
2 lbs pumpkin or any other hard yellow squash, peeled, seeded, chopped
1/2 bunch cilantro
1/4 cup milk

Melt the butter in a sauce pan over medium high heat.
Add the onions, garlic, shallots, green onions, cumin, oregano, chili powder and cayenne pepper; mix well.
Saute until the onions are soft. Sprinkle the flour over the vegetables.
Cook for 12 minutes, stirring constantly with a wooden spoon.
Add the vegetable broth, tomato paste, pumpkin and cilantro; mix well. Simmer until the squash is tender. Transer the mixture to a blender container. Process until smooth.
Add the milk; mix well.

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