Aaah, back to the beets. I used to strongly dislike beet foods until I got together with Lady Hillary. She has made a convert of me. She cuts the beets up fine, then boils them and adds a few spices, finishing up with an immersion blender. We make the batch large enough to store in a couple of quart size Chinese Tupperware containers. We generally serve it cold with home made yogurt instead of sour cream [shades of my grandmother].

A couple of weeks before Thanksgiving I made up a batch of leek and potato soup. The problem I had with it was that it resisted taste. No matter what spices I added to it [again, the batch size gave us three quarts for the fridge] it was determinedly bland. Hot sauce, curry, chili sauce no effect.

For Thanksgiving Lady Hillary made up a butternut squash soup that, for its final heating got some ginger and garlic [both fresh]. Delightful.

This weekend we had sweet potato fries at a barbecue restaurant. It came with a dusting of brown sugar that was very good. There was something in the taste which suggested that a bit of finely chopped ginger would go well with it. That will get a try in the next few days.