OK, story’s over. Here’s the recipe, such as it was:
1 large golden beet 2 onions 4 small potatoes 2 carrots 2 bell peppers 1 middlin’ zucchini 1 large patty-pan squash 1⁄2 carton of leftover vegetable broth from the back of the fridge 1 block of ice frozen in the vegetable broth carton (my fridge gets cold at the very back, apparently) 1⁄2 carton of leftover beef broth 1 cup of water
So here’s what I did: chopped up all the veggies, into cubes or slices about 1″ thick. Roasted them at 425°F for various times, till they were all nice and softened. The beet took about 45 minutes, all told; the potatoes, onions, and carrots took 30 minutes; the peppers and squash, about 15.
Then I pulsed ’em all in the food processor, till they were smooth but still a bit, well, rustic. I spooned the veggie pâté into a stock pot over medium heat, and stirred in the broths, the chunk of ice, and the water. Heated till it started to boil lightly, stirring every so often.
Served with cheddar-onion fougasse and finished off with a delicious slice of pumpkin pie, both from Chez Angela.
This is the first review I’ve come across for the new made-in-Manitoba anthology Parallel Prairies, and I’m glad to say the reviewer appears to have enjoyed my short story “Vincent and Charlie”.
Another rural close encounter of note in the collection is Brandon-based Patrick Johanneson’s Vincent and Charlie. The story explores the concept of alien telepathy and memory manipulation from inside a mind descending into dementia. Johanneson finds an artful balance between suspense and sentimentality and adds a soupçon of Men in Black for good measure.