Georgia Magazine - May 2019 - 4

Sensational soup!

GEORGIA Cooks

Just wanted to let you know that I
almost fell off my seat when I saw a
recipe for Caldo Gallego in your magazine. [See "Soups and stews to warm
the soul," January 2019, page 38; bit.ly/
cg119.] And it's a good recipe, too!
My parents are from Cuba, and I
grew up eating and cooking this
northern Spanish dish. Writer Jane F.
Garvey did a great job with the recipe.
[Thank you for] including it in the
issue.
-Maryli Wright, Suches

Thankful for
Diverse Power, other
co-op crews

By Jane F. Garvey

Soups and
stews to warm
the soul

ISTOCK.COM / THECRIMSONMON

KEY

ooking for cold-weather comfort?
Chase the chill this
month with a steaming bowl of soup
or a hefty stew.
Below are a few favorite soups, stews
and bisques
from around the world.

Butternut Squash Bisque

For this recipe, choose a squash that
has a large neck, as
that's where all the flesh is to be found.
This recipe works best if
you bake the squash whole in the
oven. After baking, its flesh will
be soft enough to pierce with the tip
of a knife or a fork. Cut the
squash in half lengthwise, scoop out
and discard the seeds, then
drizzle with a little olive oil. Roast
the squash at 325 degrees until
it browns a bit to intensify the flavor.
To make this soup veganfriendly, use coconut milk in place
of the dairy products.

ISTOCK.COM / ELENATHEWISE

BUTTERNUT SQUASH BISQUE

Above: Look for butternut squash
with wide necks, as they have lots
of flesh for cooking.

Georgia Magazine

2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 to 3 cloves garlic, peeled, minced
4 cups cooked butternut squash
3 cups vegetable stock
1/2 teaspoon freshly grated nutmeg,
divided
1 cup heavy cream
1/2 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground white
pepper,
or to taste
Dollop of crème fraîche or crema
salvadoreña

In a medium pot, heat the olive oil
and add onion, celery and carrots;
toss
to coat. Let vegetables cook until they
soften, but don't let them brown. Toss
in garlic, stir to combine and let garlic
soften.

Add in cooked butternut squash,
vegetable stock and 1/4 teaspoon
freshly grated nutmeg. Cook over
medium-low heat until carrots are
tender.
Transfer in batches to a blender
and blend until puréed. Return to
the
pot and add heavy cream. Season
to
taste with sea salt and freshly ground
white pepper and another 1/4 teaspoon of freshly grated nutmeg. Heat
but do not let boil. Note: If planning
to freeze, don't add the dairy products
until reheating the frozen soup, as
freezing will affect the texture of the
cream. Serve immediately, with a
dollop of crème fraîche or crema salvadoreña (look for the brand Playero).
Serves 8 as an appetizer or 4 as a
main dish.

January 2019

38-41_Cooks_SW_0119.indd 38
12/13/18 1:47 PM

My husband and I would like to express our admiration for and appreciation to Diverse Power in LaGrange and their line crews for doing such a fantastic job of
restoring our power in only three days after all of the devastation from the early March
tornado. They were all exceedingly polite and friendly.
The crews worked tirelessly to replace what seemed to be every power pole and
line on the eastern two-thirds of Biggers Road, all while having to clear all of the tree
trunks and branches along the way.
Thank you and kudos to Diverse Power and the other co-ops that worked to restore our power in a timely manner. We are very appreciative.
-Ann McWhirter, Columbus

Local
celebrities!
Editor's note: You
may have noticed
several different
covers of our January 2019 issue. In
all, 29 customized
covers featured local
electric cooperatives' delegates who
went on the 2018
Washington Youth
Tour, an annual
leadership-building
trip for high school
students. January's
issue is the year's
largest, with a circulation of more than
1 million.

Georgia Magazine

Baseball is one of America's
favorite games, but many people with
disabilities find it difficult to join in
the fun. The typical playing field isn't
designed with wheelchair access and
mobility concerns in mind.
That's what The Miracle League
was created to address. Since the program's inception in Conyers in 1998,
its mission has been to make baseball
accessible, designing fields with rubberized turf and other accommodations
geared toward players with disabilities.
See "Stepping up to the plate,"
starting on page 20, to learn how this
program is giving children and adults
with cognitive or physical special needs
a chance to play ball, make friends and
be part of a team.
Parity isn't just for the playing field.
Visually impaired adults and children
experience many of the same mobility
and access issues in their everyday lives
as The Miracle League's athletes do on
the baseball diamond. Atlanta's Center
for the Visually Impaired (CVI) assists
its clients through programs that gather
together Georgians with all levels of
vision disability for learning, support
and friendship.
Turn to page 26 to find out how the
CVI is empowering those with vision
loss to live independently, learn new
skills and enjoy life to the fullest.
Finally, we take a trip down
memory lane with an icon of roadside
Georgia. Stuckey's stores were a familiar sight throughout the state and the
country in the '50s and '60s. Founded
in 1937 in Eastman, the chain had more
than 350 locations in its heyday. Today,
there are 80 franchised locations across
the country.
Read "Stuck on Stuckey's," starting
on page 16, to revisit the chain's past
and find out what the future holds for
this storied company and its signature
candies.
Enjoy!

Share your thoughts. Email us at magazine@georgiaemc.com. Please include your name,
address and phone number. Letters may be edited for clarity and space.

From THE EDITOR

Comments from our readers * Compiled by Jennifer J. Hewett

ISTOCK.COM / ALLEKO

MailBOX

May 2019

Laurel George
Editor

http://bit.ly/cg119 http://bit.ly/cg119 http://www.ISTOCK.COM

Georgia Magazine - May 2019

Table of Contents for the Digital Edition of Georgia Magazine - May 2019