Easy Beer Bread, so good!

3 cups flour (sifted)
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 (12 ounce) can beer
1/2 cup melted butter (1/4 cup will do just fine)

Preheat the oven to 375. Mix dry ingredients, making sure that you either sift the flour, or whisk once combined. Mix with the beer, pour batter into a greased loaf pan. Pour melted butter over the batter. Bake for 1 hour, remove from the pan and let it cool for at least 15 minutes. It has an awesome crispy crust and is a very thick, hearty bread. Perfect for with soup on these ridiculously cold spring days!

Hello again

So, as you can see, my last post was the day before Ari came. It's been almost 7 months, crazy!, since then, so I figured I'd get back on it. Today is a recipe that I've been trying to make for a few days, only to realize that the shortage of canned pumpkin is kind of a drag. I'm thinking about subbing sweet potatoes, but haven't gotten there yet. Will update once I give it a try. My sister made this super easy soup for us, and I couldn't get enough. Savory and just a tiny bit of sweet, mmm, so good on a cool day, with fresh bread for dipping.

2 Tbsp. olive oil
1 medium to large onion chopped
2 Tbsp. chopped garlic
2 cups chicken broth
2 cups 100% pure pumpkin
1 13.5 oz. can of classic, not light, coconut milk ( I used Native Forest Organic Unsweetened Classic Coconut Milk.)
1 tsp. of salt or more or less to taste

In a large pot saute onion and garlic in olive oil over medium heat, until onions are soft. Be sure they do not brown. Once soft, add the pumpkin, coconut milk and chicken broth. Simmer and stir until well blended, about 5 to 10 minutes. Add salt to taste and serve.