Gail Fraser's Blog, page 3

Lost in Lumby Synopsis

 Staying true to the waggish nature of the series, the captivating town of Lumby once again serves as the backdrop of four skillfully braided stories that follow its residents through life’s unexpected turns and engaging journeys. Lost in Lumby turns a humorous but insightful lens on the value of truth—within families and within a community. After Pam Walker steps off the mayoral campaign trail to return to her childhood home, she discovers a tattered birth certificate of a disowned child that leads her to question the value of honesty between loved ones and the definition of “family.” Following the trail to a sibling she never knew, a quirky guise lures an unsuspecting sister to Montis Inn where new relationships are tested, and a husband becomes dangerously lost in Lumby. Pam also learns what happens when post-truth politics plow down Main Street, proving that words are only as worthy as those who speak them. Her close friend Caroline Ross finds the courage to live again after an emotionally brutal end to her marriage, while publisher Dennis Beezer faces an unwanted transformation of his newspaper, The Lumby Lines. And at Saint Cross Abbey, the monks’ religious doctrine is challenged when they are called upon to protect the brother of a corrupt politician who threatens Lumby in the name of progress and for a shameless profit. Given the restless times in which we live, Lost in Lumby is a much-needed counterbalance and humorous reprieve for readers of all ages.

Potato and Butternut Bisque

 I made this classic soup last night to take the chill away. It didn’t quite bring us down to the Caribbean, but it was easy to make and delicious to eat.

 

2 tablespoons olive oil

3 tablespoons butter

1 large onion, coarsely sliced

6 cups butternut squash cut into medium size pieces

3 cups large Yukon gold potatoes, cut into medium size pieces

2 1/2 cups very good quality chicken stock

2 cups whole milk

1/2 cup cream

Salt and pepper to taste

 

Combine oil and butter in large pot and heat over medium heat until butter is melted.  Add onion and cook for 5 minutes, stirring frequently.  Add pumpkin and potato to onions and stir well.  Cover pot and cook over low heat for 10-15 minutes until vegetables are close to being tender, stirring regularly to ensure vegetables don’t stick to bottom of pot.  Add stock, salt and pepper, and bring to boil.  Lower heat and simmer for 10 minutes until pumpkin and potatoes are very tender.  Turn off heat and set aside to allow soup to cool for 10 minutes.  Pour into food processor and blend until smooth.  Return to pot.  Slowly add milk and then cream, and warm over medium heat.   Salt and paper to taste.  Serve with a fresh green salad and a French baguette.  Serves 4 as entree, 6 as appetizer.