It’s winter squash season again.
I have a feeling it’s going to last rather a long time this year as my plants were very productive.
The acorn and delicata squashes are not meant to be kept a long time… Most of the experts say a … Continue reading.....
Vegetable gardens are not for those who like predictable order in their life.
My potager is doing it’s very best to teach me to go with the flow; accept what is and quit striving for what isn’t; be patient and at one with nature; and … Continue reading.....
My winter squashes were strange this year. Most of them didn’t form until late in the season, which meant I had to leave them a lot longer before they were ripe.
Fine, I can deal with that.
But they were also all different sizes. I … Continue reading.....
I don’t remember when I first decided that beets and goat cheese were a perfect match, but, once the decision was made I started looking for any and all ways to pair them.
Why not a little tart?
Further contemplation of the idea added the … Continue reading.....
I like gnocchi.
The fluffy little pillows of potato and flour cook in under two minutes once they hit the boiling water
I like fast and easy.
But I like them fried even better.
Put them right from the boiling water into a hot skillet … Continue reading.....
Roasting winter squashes concentrates their natural sweetness.
Add a bit of salt (the Prosciutto), a bit of tart (the vinegar) and we have a lovely, fall salad
I used a small squash, making it an ideal first course..
This is the last one…..
I still have a few left, but they’re just going to be sliced and roasted for a vegetable side dish.
I was thinking I should do something sweet with the stuffing for the last one.
I have maple … Continue reading.....
Aren’t they cute?
These little pumpkins are from seeds given to me by my friend from our conversation group. She said they are Jack Be Little.
The smallest is just 3 inches across and the largest is a whopping 4 inches.
They are just crying … Continue reading.....
The Bread Baking Babes are 5!!!!!
Hard to believe, isn’t it?
All those lovely breads…..
To celebrate our international group with her usual style, Tanna, of My Kitchen in Half Cups, our host kitchen this month, decided on this wonderful, international bread: Assyrian Spinach … Continue reading.....
I’m offering up this tasty little dish as a bribe for your opinion.
We had this as a first course.
We always have a first course on the weekends.
In case you’re wondering how / why we eat so much on the weekends… We don’t.… Continue reading.....