Every fall I make butternut squash soup and every year I say I am going to write it down. Today’s the day. Before we get to that, there have been some big changes in my life. After taking the summer off from working (that sounds a lil better than my contract ended and it took a few months to find something new), I started a fabulous job at DocuSign last Monday. I could not be more excited and am loving it so far. And Oliver just started Kindergarten too! It’s been an adjustment for us both, but such good stuff.
With the new gig, I am back in the office full time for the first time since 2010. This is a departure from the three days I was working from home these past few years. This affects some important parts of my life – working out and cooking. I managed to get five workouts in this week and I also made a big batch of Ina’s Italian Wedding Soup last Sunday, which I used for Oliver’s and my lunches this week. The Sunday cooking for easy leftover dinners and lunches is going to be key to my sanity.
So it’s Sunday and I’m cooking! Butternut squash soup and Smitten Kitchen’s oven-braised beef with garlic and tomatoes (holy shit is that one good and literally could not be easier). I’m particular about what I like in my butternut squash soup (no curry, no apple, no cream) and this recipe totally nails it.
Seattle winter is officially here. Our first snow was last weekend and the temp has been chilly. Perfect weather to make up a batch of this goodness, inspired by Mexican pozole. This is one of my all time faves and has been in my recipe rotation for years. For how quick and easy it is to make, you are getting a super flavorful, healthy and filling meal, with adjustable heat, depending on how many jalapeño seeds you use. Delish winter comfort food and a nice break from traditional chili. Read More
You guys know by now that I am obsessed with food. I love meat. I love carbs. Put them together, maybe add a little cheese on top? Foodgasm…I’m getting worked up just thinking about it. That said, it will come as no surprise when I tell you I am total sucker for a good Bolognese. It is hard for me not to order this when dining at an Italian restaurant. Some of my Seattle faves for a bowl of this meaty goodness – Cantinetta, Il Terazzo Carmine and La Spiga.
I have wanted to find the perfect recipe and make a batch at home, but the timing hasn’t been right. I don’t typically have 2-4 hours of simmer time available, which is what you’re signing up for when you make Bolognese (normally I make Ina’s Weeknight Bolognese). But yesterday, I did have the time, and it was a perfect day for it. I went to the UW game on Saturday night with college friends, we had so much fun, maybe a little too much. Tailgating like it was 1994, but with triple cream brie and wine. The weather was awful, raining sideways, winds up to 60 MPH, my power ended up going out. I think we watched like 20 minutes of the game. Good thing I had my wellies to keep my feet dry! Read More
I’ve said it before, I’ll say it again. Fall is my favorite season. Leaves turning, crisp weather. But seriously, where the funk is it? Last week, Ina Garten posted one of my favorite soups on FB, her Italian Wedding, and I thought this the perfect Sunday dinner. Being that it’s, oh, the middle of October in Seattle, one can safely assume that the weather is not going to be summer-like. But no, global warming has other ideas. Oliver and I had our family pictures Sunday afternoon and we were both sweating our asses off in sweaters (I sure hope she can photoshop my shiny face) running around Discovery Park in the blazing sun. It was 74 degrees. I mopped myself down when I got home, turned on the A/C, and got to work making this pot of deliciousness. Read More