You can totally still use garlic cloves even when the germ is green, you just have to use the tip of a knife to remove it once you've sliced the clove in two 😊 and a green germ actually means that the garlic is "young" and fresh! Once it starts to dry out, the germ turns a yellowish color instead of green. Also, it's also good to remove the germ/sprout in the middle of the cloves since it's usually the part that makes garlic hard to digest for some people. Happy cooking! 🧄
PCOS trick: I blend cottage cheese into my fall veggie soups. It doesnt really change the taste much (a little more savory, but the cheese flavor normally doesnt come through) but increases the protein content by quite a bit! I also tend to use bone broth instead regular broth to increase protein that way too. The increased protein helps with blood sugar regulation and makes the soup much more filling.
after you put the soup in the pan, you can put some broth in the blender and blitz it so it 'cleans' all the soup left on the walls so you don't waste any of that goodness
1000% understand why you didn't want to eat the garlic and definitely am not trying to be all "well actually 🤓" but in case anyone was wondering, it's just the beginning of a new garlic plant and has a lot of antioxidants and can actually be good for you. (but again - definitely not saying you /should/ have eaten it if you didn't feel comfortable)
She should of looked online to see if it was just sprouting. Surprising this phobia didn't affect her with the covid pandemic. I don't recall her mentioning.
@@ln37she may have been too nervous to share the phobia online at that point. Many people are not a fan of that topic and/or judgemental ("that's stupid" etc) so she may have just wanted to learn more and be more comfortable with it first. Just a possible explanation for her not discussing it at that time
@@ln37 I mean... COVID was a respiratory disease so throwing up isnt actually the number 1 symptom 😂 plus, she said she's had a recent flare up because of a bad vomiting bug/food poisoning and previously hadn't thrown up regularly. It's pretty common for people to go through waves with phobias, especially if triggered by something.
Tip for next time you make soup. Use a vegetable peeler to peel the squash before roasting, then you don't have to wait for it to cool before scooping.
Just to let you know, I had never heard of the Cold Foam till I saw you use it and now I have to have it in my fridge at all times! It is so good, especially with iced coffee.
I feel you on the garlic situation. I have contamination OCD so if there's even a small issue (brown spot on an apple, slightly off smell (sometimes imagined), even a single bite having an off texture, etc) i can't eat/drink things. Even dishes have to be washed a certain way or i can't use them. It's gotten slightly better over time but man does it mess with me sometimes. I've had to hand my roommate so much food I can't eat 😅
Your soup looked delicious. The only difference I saw another person do was score the squash on the inside to help in cook better and scrape out easier. I am definitely going to try to make this soup Jeans looked great. I am voluptuous lol in the hip area and never have luck with Levis
Those jeans are perfect! My favourite, most comfortable jeans aren't stretchy either which I always thought was weird too....mine are from Salsa (I think it'a s Portuguese brand, where I live!) x
Was just in Phoenix for a work conference all week. First time in the city and it was beautiful!! I kept getting excited that I might run into you. lol. No luck. But still had a great time 😁
I bought the Sweet Cream Cold Foam when you showed it weeks ago. My father (who is his 90's) thinks it is the best. When he asked me how I found out about it, and I said a woman showed it on her TH-cam channel and he was like really? So funny.
I love the start of cozy fall season, gets me pumped for winter and vlogmas!! Your cozy vlogs are supreme! We are we’ve had some nice cool fall weather in NC and I’m so happy 😊
@@alimae1651 I live in the Atlantic provinces of Canada where kids (back in my day LOL) would be gearing up to wear snowsuits under their costumes trick or treating next week. It felt like 20 Celsius (68 F) yesterday! It's wild. All my outdoor flowers are still blooming!
I never comment on videos but I just wanted to say I love your channel! Your content is great and calming, which is exactly what I need in stressful times. Thank you, Carrie. ❤
A 34 and a 14 are not the same. A 34 is actually (in most women's jeans) is equal to an 18 which is why they were so much baggier. If you want a 14 it would be a 32 women's.
I have a never fail, delicious butternut (or pumpkin, or carrot) soup recipe .... Roasted Butternut Squash Soup with Spicy Sausage & Fried Sage 1 3 pound butternut squash 6 cloves garlic, unpeeled Olive oil, for coating the squash 2 medium onions, minced 1/4 c olive oil 2 tbsp fresh sage, chopped 1 tsp fresh thyme leaves 2 quarts chicken or vegetable stock Salt to taste 1 pkg Hot Italian Sausages, casings removed and divided into bite-sized pieces 5 or 6 Sage leaves, whole, stems removed 3/4 c Gouda Cheese, cut into chunks Fresh cracked pepper 1) Preheat the oven to 375 degrees. 2) Cut the top off of the butternut squash and cut in half lengthwise (I use those pumpkin cutting saws that come in kids' pumpkin carving kits ... MUCH easier than a knife). Scoop out the seeds and inner membrane as much as possible. Place 3 garlic cloves in each cavity, drizzle with olive oil and flip over so the cut side is down on a baking sheet. Roast for 40-60 minutes or until tender when pressed. Remove and let cool until you are able to handle it. 3) Scoop out the flesh and place in a bowl. Peel the roasted garlic and toss in the same bowl. 4) Heat 1/4 cup of olive oil in a large stock pot. Add the onions, chopped sage and thyme and cook over medium high heat until the onions start to brown, about 10 minutes. 5) Add the squash, garlic and 2 quarts of stock. Bring to a bowl and then turn the heat down to medium low and let simmer for 20-25 minutes. 6) In a skillet, brown the sausage. Set aside. 7) In the same skillet, add a tablespoon more of olive oil (if the pan is dry) and fry the whole sage leaves turning to brown both sides. Remove to drain on a paper towel. 8) Salt the soup to taste and using an immersion blender, blend the soup until smooth. Add the sausage. 9) Ladle the soup into bowls and add 6 or 7 chunks of gouda cheese, fresh cracked pepper and a sprinkling of the crispy sage leaves. 10) Enjoy every wintery, earthy, delicious bite. Reply Fo
Hello I live in Tempe if you don't mind I've been looking for a good farmers market. Which one do you go to in Phoenix. If you don't mind listing the address I'd appreciate it. Yes finally cooler westher
I went to cooking classes and the chef often just cut the green out of the center of the garlic and everything was fine ... your bulb, however, just fell apart ... seemed a little dry. It was probably fine, but trying to separate the garlic from the papery skin would've been difficult. It was probably fine to eat, but I would have probably just used the jar of garlic I have in the fridge instead. Too much work. Try thinning out your soup with canned coconut milk next time .. it adds a great flavor.
You can totally still use garlic cloves even when the germ is green, you just have to use the tip of a knife to remove it once you've sliced the clove in two 😊 and a green germ actually means that the garlic is "young" and fresh! Once it starts to dry out, the germ turns a yellowish color instead of green. Also, it's also good to remove the germ/sprout in the middle of the cloves since it's usually the part that makes garlic hard to digest for some people. Happy cooking! 🧄
PCOS trick: I blend cottage cheese into my fall veggie soups. It doesnt really change the taste much (a little more savory, but the cheese flavor normally doesnt come through) but increases the protein content by quite a bit! I also tend to use bone broth instead regular broth to increase protein that way too. The increased protein helps with blood sugar regulation and makes the soup much more filling.
I love how you’ve transitioned into calling them your nieces and not just Drew’s nieces! YESSS❤❤❤
after you put the soup in the pan, you can put some broth in the blender and blitz it so it 'cleans' all the soup left on the walls so you don't waste any of that goodness
You’ve become my comfort TH-cam channel after my entire life falling apart thank you ❤️❤️❤️
1000% understand why you didn't want to eat the garlic and definitely am not trying to be all "well actually 🤓" but in case anyone was wondering, it's just the beginning of a new garlic plant and has a lot of antioxidants and can actually be good for you. (but again - definitely not saying you /should/ have eaten it if you didn't feel comfortable)
She should of looked online to see if it was just sprouting. Surprising this phobia didn't affect her with the covid pandemic. I don't recall her mentioning.
@@ln37she may have been too nervous to share the phobia online at that point. Many people are not a fan of that topic and/or judgemental ("that's stupid" etc) so she may have just wanted to learn more and be more comfortable with it first. Just a possible explanation for her not discussing it at that time
@@ln37 I mean... COVID was a respiratory disease so throwing up isnt actually the number 1 symptom 😂 plus, she said she's had a recent flare up because of a bad vomiting bug/food poisoning and previously hadn't thrown up regularly. It's pretty common for people to go through waves with phobias, especially if triggered by something.
@@ln37no one *has* to talk about their phobias, but I’m pretty sure she actually did talk about this. Either way - doesn’t matter!
@@ln37she was very very VERY safe during Covid… and she talked about it a lot
Tip for next time you make soup. Use a vegetable peeler to peel the squash before roasting, then you don't have to wait for it to cool before scooping.
Girlie plant that sprouted garlic and it will grow more! 😍
Just to let you know, I had never heard of the Cold Foam till I saw you use it and now I have to have it in my fridge at all times! It is so good, especially with iced coffee.
I feel you on the garlic situation. I have contamination OCD so if there's even a small issue (brown spot on an apple, slightly off smell (sometimes imagined), even a single bite having an off texture, etc) i can't eat/drink things. Even dishes have to be washed a certain way or i can't use them. It's gotten slightly better over time but man does it mess with me sometimes. I've had to hand my roommate so much food I can't eat 😅
Omg Same! My mom forgets sometimes because she doesn't have that issue, and I'm constantly having to remind her of stuff I have to have a certain way!
Your soup looked delicious. The only difference I saw another person do was score the squash on the inside to help in cook better and scrape out easier. I am definitely going to try to make this soup
Jeans looked great. I am voluptuous lol in the hip area and never have luck with Levis
Those jeans are perfect! My favourite, most comfortable jeans aren't stretchy either which I always thought was weird too....mine are from Salsa (I think it'a s Portuguese brand, where I live!) x
I love the princess Diana outfit! She is a style icon!!
Was just in Phoenix for a work conference all week. First time in the city and it was beautiful!! I kept getting excited that I might run into you. lol. No luck. But still had a great time 😁
This vlog made my Wednesday brighter!!! Sending love to you from Toronto ❤
Can’t wait to make this soup!!
I also use cold foam whip in my coffee. Sprinkle pumpkin spice/pie seasoning on top next time 😍😍
I love your blogs. Been a follower since 2019. 😊
Love your decor! I remember your pumpkin taste tests!
Cooking with Carrie is my new favorite segment… you should make this a regular thing! 16:54
I bought the Sweet Cream Cold Foam when you showed it weeks ago. My father (who is his 90's) thinks it is the best. When he asked me how I found out about it, and I said a woman showed it on her TH-cam channel and he was like really? So funny.
awww that is the sweetest 🥺🥰
Next time you get garlic that has sprouted, you can plant it in a pot and grow your own garlic!
that soup looks so delicious!
hey next time if you cut garlic the long way you can just take the green part out and its perfectly fine
Both pairs of jeans look fabulous on you!!
You guys should try the midtown farmers market!! It’s my fav
Carrie …. ❤always so happy when a VLOG pops us. You and Drew are the best.
I love the start of cozy fall season, gets me pumped for winter and vlogmas!! Your cozy vlogs are supreme! We are we’ve had some nice cool fall weather in NC and I’m so happy 😊
Both pairs of jeans look cute on. Maybe return the darker pair though I think shorter length is cute for a warmer climate
Not sure what area you are located in but uptown farmers market is great! They have a Wednesday and Saturday market. It’s at Bethany home and central
Haha we call the first few colder weeks “false fall” in SC! Such a tease!
THIS is what I needed! 🤘
Sure doesn't feel like fall. The back and forth weather is insane.
couldn't agree more 😭
I live in Canada where it's supposed to be cold. This second... or third summer weather I hate it.
@@ErinBrookes It's not even cold in Canada?! Now I know something is up... Lol
@@alimae1651 I live in the Atlantic provinces of Canada where kids (back in my day LOL) would be gearing up to wear snowsuits under their costumes trick or treating next week. It felt like 20 Celsius (68 F) yesterday! It's wild. All my outdoor flowers are still blooming!
@@kaylastahlbaum7265 Whoa! That's nuts!
Those Levi’s look great on you, I’m getting a pair asap.
I agree ... I have a suggestion ... for the short jeans (the darker wash) just take the hem out and have a ragged edge ... they'll look great!
You've said you suffer from IBS type problems - flavored coffee creamer is a huge trigger for that. The more you know.
Living for the bread ASMR 💕
I never comment on videos but I just wanted to say I love your channel! Your content is great and calming, which is exactly what I need in stressful times. Thank you, Carrie. ❤
A 34 and a 14 are not the same. A 34 is actually (in most women's jeans) is equal to an 18 which is why they were so much baggier. If you want a 14 it would be a 32 women's.
I have a never fail, delicious butternut (or pumpkin, or carrot) soup recipe ....
Roasted Butternut Squash Soup with Spicy Sausage & Fried Sage
1 3 pound butternut squash
6 cloves garlic, unpeeled
Olive oil, for coating the squash
2 medium onions, minced
1/4 c olive oil
2 tbsp fresh sage, chopped
1 tsp fresh thyme leaves
2 quarts chicken or vegetable stock
Salt to taste
1 pkg Hot Italian Sausages, casings removed and divided into bite-sized pieces
5 or 6 Sage leaves, whole, stems removed
3/4 c Gouda Cheese, cut into chunks
Fresh cracked pepper
1) Preheat the oven to 375 degrees.
2) Cut the top off of the butternut squash and cut in half lengthwise (I use those pumpkin cutting saws that come in kids' pumpkin carving kits ... MUCH easier than a knife).
Scoop out the seeds and inner membrane as much as possible. Place 3 garlic cloves in each cavity, drizzle with olive oil and flip over so the cut side is down on a baking sheet. Roast for 40-60 minutes or until tender when pressed. Remove and let cool until you are able to handle it.
3) Scoop out the flesh and place in a bowl. Peel the roasted garlic and toss in the same bowl.
4) Heat 1/4 cup of olive oil in a large stock pot. Add the onions, chopped sage and thyme and cook over medium high heat until the onions start to brown, about 10 minutes.
5) Add the squash, garlic and 2 quarts of stock. Bring to a bowl and then turn the heat down to medium low and let simmer for 20-25 minutes.
6) In a skillet, brown the sausage. Set aside.
7) In the same skillet, add a tablespoon more of olive oil (if the pan is dry) and fry the whole sage leaves turning to brown both sides. Remove to drain on a paper towel.
8) Salt the soup to taste and using an immersion blender, blend the soup until smooth. Add the sausage.
9) Ladle the soup into bowls and add 6 or 7 chunks of gouda cheese, fresh cracked pepper and a sprinkling of the crispy sage leaves.
10) Enjoy every wintery, earthy, delicious bite.
Reply
Fo
You just seem like the nicest person!
Curry and coconut in that soup would be 👏👏
My favorite thing to add to soups to add a bit more flavour and salt is Maggie seasoning.
Halloweentown themes music starts playing
Me: 💃
Camera cuts to Carrie: 💃
Me: 😲
the garlic chop killed me
why did it just disintegrate like that LOL
@2:08 Not me pausing to scope out your Robert Jordan books behind the pumpkin. 😅😍
The soup looks delicious!!
I really need to try that soup! 😊
Honest question how does coffee not just KILL your stomach? My tummy troubles could never 😅
Why did you cut off the half of the squash that’s not hollow?!?? That’s like half of the whole squash you threw away! Use it next time!
Bit of joy getting to be the thousandth like 😊
weird request, but can you link that glass (double?!) vase with the orange flowers that you briefly showed? you are the cutest, enjoy the cozy!!
just linked it in the description!!
4:29 I'm one of those weirdos that reads cans (also obsessed with the cold foam) and it says to rinse the nozzle after usage and it 10000% helps 🌿💚
Hahaha I thought the same thing when Carrie mentioned it!
It was life changing 😋
Hello I live in Tempe if you don't mind I've been looking for a good farmers market. Which one do you go to in Phoenix. If you don't mind listing the address I'd appreciate it. Yes finally cooler westher
Such a cute fall vlog! Thanks for taking us along ❤
Let’s get a new chopping mat, ASAP! You are far too cute to be using such a dank board!
Because they are such an investment I wouldn’t get either Jean because too short
Is it emetophobia? You said about garlic? Can you talk in another vlog about it?
The vlog right before this one she talks about it more
I went to cooking classes and the chef often just cut the green out of the center of the garlic and everything was fine ... your bulb, however, just fell apart ... seemed a little dry. It was probably fine, but trying to separate the garlic from the papery skin would've been difficult. It was probably fine to eat, but I would have probably just used the jar of garlic I have in the fridge instead. Too much work.
Try thinning out your soup with canned coconut milk next time .. it adds a great flavor.
Both jeans are way too short.
Squash are fruit too btw!
❤❤
need to know about your lash situation in this video, please and thank youuuuu!
i use the flutter habit "sweetheart" lash clusters, they last like 5-7 days!!
@@CarrieDaytonVlogs ugh I can’t use them! I’m allergic to their glue or something - it BURNS like a mofo when I try to apply them!
😢the garlic
Please don't slice carrots in half like that 😅😅😅
let me live becca!!!!!! 😂
@@CarrieDaytonVlogs I literally clutched my pearls 🤣🤣🤣
@@CarrieDaytonVlogs I think your cooking skills are fantastic!! Better than most peeps out there!
The gasp I GASPED 🙈😅
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