The end of summer/early fall squashes remain a constant in the weekly CSA bag. This past weekend I made another batch of Butternut Squash Soup (sans cream this time), and baked two spaghetti squashes to serve with a garlicky, cashew basil pesto. We’re all squashed out in my house. Then there’s the zucchini, which is … More Zucchini Pancakes.
I’m crediting this recipe to Twitter and day drinking. Both of which I recommend, as long as you do so responsibly and not while at work. Unless your profession requires Twitter, day drinking or a combination of the two. Vacation is a good thing. Either way this turned out a lot better than I anticipated, … More Southwest Chicken Rice Chowder.
Let’s talk about broth. Although I’m a fan of soup—see past posts for split pea soup, beef stew and chowder—I haven’t really mastered a good broth-based soup. But I think I’m on the right track. Brother-based soups are typically, though not universally, more healthful because they’re not laden with cream or butter, however, they have … More Ginger Shrimp Noodle Soup
So it was Easter and I didn’t make potica. I plan on fixing that next week when I have a few days off. I’m a big fan of the blog Five And Spice written by a lovely woman named Emily. I like her unfussy approach to food. Although she admits to having a master’s degree … More Egg, sausage & inspiration.
Months ago I bought bags of dried beans in an attempt to cut down on the amount of packaging I was using. Plus, they were cheaper, had less added sodium and weren’t swimming in mystery syrup. Still, that meant I had these bags of beans just sitting there taking up cupboard space. I bought a … More Why is it foaming?
So I’m writing again, a week late but fully caffeinated. As I mentioned last Sunday, I had to extend my vacation during the first week of October. Sadly, my grandfather passed away while I was at home. He had been in the intensive care unit for about four or five days before I started vacation. … More “Shakshuka!” “God bless you.”