Day 2: Beurre Blanc & Pumpkin Soup

I tried making Julia's "Beurre Blanc" today for my lunch-dinner. It's a hot butter sauce where you whisk the butter with some heated white wine vinegar and some other things to create a creamy buttery sauce.
Well, technically, mine wasn't very blanc, since I used what I had: apple cider vinegar. Also, I'm not sure where I went wrong, because whisk though I might, I didn't feel like I was getting the creamy consistency she was talking about. In the end, I didn't really care, because after putting that almost sauce over my sautéed shrimp and green beans, they taste AWESOME!!! It was so good I actually drank the leftover sauce on my plate. Ahh... butter. Even if you go wrong, it doesn't really go wrong.

I also had some frozen pumpkin in the freezer from the last time I made pumpkin pie. I got those down, defrosted, and put them in a blender. Then I added some cream, water, ginger, cinnamon, nutmeg, allspice, a bit of thyme and fresh lemon balm. Then I toasted some almonds and pine nuts and put those on top. It tasted like asparagus cream soup, only with a neat crunch and instead of the asparagus taste, it was pumpkin. I liked it!