Tonight’s creation:
winter/root vegetable puree (delicata squash, sweet potato, carrot, parsnip, purple orchid potato, garlic, black pepper)
for the lady: mulled cider & garlic roast tofu
for me: garlic black pepper and cider roasted lamb chorizo (freshly made yesterday).

Winter/Root vegetable puree:
2 parsnips
2 sweet potatoes 
2 or 3 carrots
1 mid sized squash
dice ingredients into 1-2 inch pieces. boil on high 1 cup cider & 3/4 cup water. Once boiling add garlic, turn to low heat and let simmer for 40 minutes. Drain. Through back in pan for 2 min to dry out. Puree to desired consistency adding black pepper & garlic. Mix in room temperature butter and serve.
Feel free to substitute some root vegetables for others.

One nice aspect of my meal: Every ingredient I used tonight (except the tofu) came from within 150 miles of my house. I’m not a ra-ra everything should be local organic and natural person but I am big into supporting local small business. For me it’s nice to know all my ingredients were fresh and ended up supporting a handful of regional/local business, and some were organic.