Episode 024: Melissa
This week we chatted with Melissa Pinion, a Communications Manager for a community college as well as a lead singer for multiple metal and rock bands! Listen to learn more about:
Her career in breaking news journalism
The importance of always learning
Her struggle to land a new career during the recession
How she incorporates her love of running to raise money for charities she cares about
Why she wrote two science fiction novels and what she wants to write about next
Follow up links:
Music Credits:
Theme song - Jazz from the Kitchen by Nikitaka
Trampled the Earth by Stygian Crown
Flametongue by Stygian Crown
Through Divine Rite by Stygian Crown
RECIPE: Butternut Squash and Carrot Soup
Servings: Three
Ingredients:
1/2 large butternut squash (cubed)
3 medium-sized carrots (chopped)
1/2 yellow onion (diced)
2 cloves of garlic
3 cups vegetable broth
1/2 can coconut cream (or full fat coconut milk)
1 tbsp olive oil
1/2 tsp turmeric
1/3 tsp black pepper
1/4 tsp ground garlic
salt to taste
Heat a medium sized pot on medium/high. Add olive oil, add onion and garlic and cook for about a minute. Add carrots and butternut squash. Toss in the oil and aromatics, then add turmeric, garlic powder, salt and pepper. Let cook for another 2 minutes, then add the vegetable broth. Bring to a boil, then cover and let simmer on low for 25 minutes.
Remove lid and add your coconut cream. Stir and either with an immersion blender (or potato masher) blend your soup until smooth. (You can also pour into a blender. Be careful not to overfill the blender!) Then serve and add more salt and pepper if needed. I added some nutritional yeast and chopped raw kale to mine. Enjoy!