I would like to start this message with a huge thank you to each and every attendee, exhibitor, presenter and volunteer who participated in the Come Back to Town Claims Conference. We had an amazing turn out to all portions of the event, from the CN Tower Kick Off to the Cocktail Dinner Reception at the Intercontinental. It was so great to be back with each of you and I am already looking forward to seeing you again soon.
Now, it seems we are officially in the Autumn season, which for me is often filled with spending as much time outdoors before the winter arrives or, if I am not outside, you would likely find me in the kitchen which is my favorite room of the house.
I grew up on a farm in rural Ontario and was raised by parents that loved to celebrate how much of our meals came right from the property we lived on. My dad would often announce at dinner which items on our plates were grown in the garden, and if we were enjoying a roast chicken, that usually was raised at home too. While my dad loves to farm and grow our own food (which he still does today despite leaving the farm), my mom is a fantastic cook and her passion for cooking was passed onto me at a very young age.
After a stressful day at work, I love getting home (or walking downstairs from my office), turning on some music and starting to prep food. I find the repetition of chopping vegetables to be relaxing, and the entire process of cooking to be a form of art. If you swipe through my phone, you will likely be faced with pictures of meals I have made that I felt were particularly photo worthy.
During the fall and winter, one of my favorite things to make is soup. It is almost always simple, warm and fills the house with great smells. I will often use the bones from a roasted chicken to make homemade stock which can then be used in a variety of ways. This is my third month writing a President’s Message for the WP, and I felt like doing something a little different. Below, is a recipe for one of my favorite fall soups. Feel free to try it if you like.
Sweet Potato Soup
1 tbsp extra virgin olive oil
1 small onion, chopped
4 cloves of garlic, minced (or however much you like, I won’t judge you for over using garlic)
2 large sweet potatoes, chopped
1 carrot, peeled and chopped
1 granny smith apple, peeled and chopped
4 cups of vegetable stock (or chicken if that is your preference)
1 can of coconut milk
1 tbsp curry powder optional
In a large pot, heat oil then add in onion and garlic and cook for 3-4 minutes over medium heat or until translucent. Next add potatoes, carrot and apple and sauté for 5 minutes. Add in stock, and bring the mixture to a boil. Reduce heat and let simmer for 30 minutes or until the vegetables are cooked. Using a blender or food processor, puree the soup in batches, returning to a pot once complete. Once the entire pot has been pureed, return the pureed soup to a medium heat and add in coconut milk and curry power, if desired. Enjoy!
Finally, I would like to remind everyone that our annual Holiday Party is back this year and taking place at the Sheraton Centre in Downtown Toronto. Tickets are on sale now on our website at www.oiaa.com. We look forward to seeing you there soon.
Kyle Case, FCIP, CRM
Ontario Insurance Adjusters Association