Okay so obviously change is in the air. It is October. The leaves are beginning to change. The temperatures are dropping. Last week we had a rad eclipse. Symbolism everywhere. Do we embrace the change or fight it?
“I feel like change, even if it is by choice, is like when I went skydiving. That moment in the doorway. Exhilarating and the full range of emotions. Fear, anticipation, nervous excitement. You can stand there but at some point you have to leap. I remember standing with my eyes closed and then I called myself out for being a chicken shit and opened them to experience the jump. You may be resistant to go to the door. But at some point you will have to make the leap. What if I fall? But what If I fly/soar type stuff. How do you embrace change? Keep your eyes open and soar into the unknown. Jump” ~Me on Facebook
I love butternut! To celebrate that, I will be posting not just one, but two butternut recipes today! One savory, one sweet.
Do you remember a few weeks ago when I wrote about my new favorite farm, The Pickery? Well click the link to check it out in case you missed it. After my friend Heather and I had our epic journey to the farm and Heather picked a butternut squash with her own hands, we set a date to make dinner. I do have to say, biking over and being in the kitchen with her made me nostalgic and missing having roommates. I was transported back to the days when she’d stand in the doorway while I cooked, watching and asking me questions. A little foreign to me, as I am usually a loner creative. It stretched my comfort zones, and I realize I miss it. I miss having company at home, while I am making something new.
Anyways we decided on making pizza. I have a thing for making pizzas. I think I have posted at least 8 different pizzas here on this website, including one with butternut squash already, but we tweaked/improved it. Not to forget that I want a VW food bus, that serves pizza and pies. We worked for at least an hour on this pizza. It was a bit labor intensive, but worth the sweat. If I were to do this again my suggestion would be: boil and puree butternut squash on my food prep day (Sunday) or make and freeze up some pizza crust ahead of time.
Sometimes I feel like a food snob. I own. I tell people straight up. I am weird when it comes to food. Really I don’t want to go into a whole Paleo eating rant. I eat lots of veggies. Lots of meats. To me, my diet has lots of variety, but when I try to explain to people what I try to avoid it seems extensive: no grains, potatoes, sugars, most vegetable oils, beans, rice, processed foods, and raw tomatoes (just because I don’t do the texture).
The other day at work our poor sous chef Davey was proudly trying to get me to try some of the Leek soup he made. What’s in it? That is my initial question. Leeks, fennel, potatoes…..You lost me at potatoes. Of course our chef Zac made fun of me. Most people would be tripped up by leeks and fennel and you turn your nose up at potatoes? What can I say, I am anything but conventional.
Saturday at the market I went over to visit and shop at my friend Jason’s booth. As I’m waiting on him to calculate my peppers, the leeks are staring me in the face. My arm reaches out to grab them, devoid of actually realizing what I was doing. They were in my basket and home before I began to think of what I was actually going to do with them.
Hmm…..maybe I should make soup too? Soups are kind of sparse on my website. When I did some recipe updating on my page the other day I felt a pang of sadness when I saw the sad compilation of soups I had. Determined after this revelation, I set out to make a bomb-ass leek soup. One devoid of potato assistance, but equally as tasty. I had an apple to spare from the pie I have to make this week. Why not throw that in for good measure? It is starting to look good.
OH MAN THIS RECIPE IS GOOOOOD! Thursday’s is girls night for my friend Tab and I, when we can get together, have dinner, and watch Grays and Scandal. Perfect for testing out blog recipes, because Tab is a straight-shooter. Verdict on this: killed it. There is just something about the butternut/apple combination that is delightful. Plus it pairs beautiful with pork. Why not wrap the stuffed pork in a bacon weave? Homey, with a layering of flavor, this is a winner for the Delishmas dinner!
Sometimes a fuck up can turn out light years better than the original intent. I had in my mind I was going to make these DELICIOUS apple cookies, that I was then going to smother in caramel. These cookies didn’t like my idea. I look at them halfway through and they have spread themselves out all along the bottom of the cookie sheet. Hmm….I am not going to let these cookies get out of becoming a delicious treat. What can I do? Boom, ideas and intuition kick in. Let them finish baking. Crumble them up. Toss and saute a fresh apple. Lovingly sprinkle the crumble over the top. My friend has been asking for a crumble and these cookies have manifested into one. It was perfect. So next time you feel discouraged because something didn’t turn out perfectly, dig deep. Let it be an opportunity to be creative. Let it be a chance to make something even better. Don’t give up just because something turns challenging. Turn apples into an apple crisp.
Accidental Apple Crisp
1/8 cup homemade apple sauce (I put a bunch of apples in the crock pot with a tablespoon of maple and cinnamon)
Of course I can’t just make any old apple pie, I’ve got to put something in it. Maybe in part of my deep yearning to have back the Fall-like weather of two weeks ago, I decided to do a caramel apple themed pie. Kids love them. They blend beautifully together. Why not? This is GOOOOOD!