When I started on this whole blogging journey, I was not a computer whiz, a website developer, a photographer or a true chef by any stretch of the imagination (For the record, I am still none of the above). My work was truly cut out for me! Starting a blog can be extremely overwhelming, but definitely exciting.
I had to share at least one pumpkin recipe for the season. So today is that day! I’m at the tail end of my farmer’s share for the year and we are getting lots of fun harvest vegetables each week, this even included a sugar pumpkin a few weeks ago. While my gut reaction was to make a pumpkin pie, I made a last minute direction change. With all the Halloween candy floating around and my recent addiction to caramel apples (Someone send help!), I decided having one less sweet around might be a good idea.
I can’t believe I missed super snowstorm Jonas! I travelled out to Dallas for a work trip this weekend right before it hit. I was mildly upset that I didn’t get to cozy up on the couch and watch movies, go outside to make snow angels, or sip some hot cocoa. I was, however, very happy that I didn’t have to partake in any shoveling activity. The storm did manage to put a wrinkle in my plans by leaving me stranded in Dallas for an extra day. I was one of the lucky ones who managed a rescheduled flight within two days even if it did take a change of airline, two planes, and a handful of additional hours to do so.
Cauliflower has become one of my new favorite ingredients. It’s so versatile and healthy. It has such a mild flavor that works perfectly as a canvas to add spices and mold into your own masterpiece meal. On one of the first cold nights of this season I whipped up this soup to bring up my temperature a bit! I also had received an immersion blender for my birthday and was dying to use it! (It’s a miracle worker by the way!).The bisque was deceivingly healthy because it tastes so creamy and comforting. But with little more than vegetables and spices composing the dish, this recipe is definitely a clean eating meal (It also happens to be gluten free, dairy free, and paleo for all you special dieters out there!).
As much as I hate to admit it, it is still cold out and therefore, still soup season. Until those winter jackets are firmly packed into the back of our coat closets I won’t believe spring is on its way! And while I can’t wait for all those light, crispy, and bright spring meals; I am still enjoying the savory comfort of warm winter dishes.
It’s officially cold and flu season…*cough cough, sniff sniff* I thought I was making it by this season with no cold symptoms on the horizon. That was until the day before I had to return to work after my two week winter vacation. All of a sudden I was achey and all around under the weather. Maybe my subconscious was running wild with the thought of returning to my desk…but whatever the reason I still was feeling pretty crummy.
Fall brings my favorite scents of the season. On Sundays my kitchen is often filled with aromas of assertive herbs and spices like sage, cinnamon and cloves. I also may have a slight obsession with all things squash and pumpkin. I’m sure you’ll see in the weeks to come that I love to incorporate these quintessential fall vegetables into everything I can!