I’ve had such a week! Like most of you out there, every minute of every day this week I had something to cook, plan, clean, pickup, email, kiss, hug and feed. But luckily I count on my friends to keep me sane and I kicked it with my gurrrrl Kelly who made me laugh and forget my stresses. Today, I get to hang out in my pajamas for a few hours, drink coffee, eat cookies and decorate my home for the fall season.
Fall is one of my favorite seasons for many reasons but it feels like vegetables are the main focus and you know I’m always trying to get people to eat their veggies. All of a sudden, it’s squash central and apple overload. It’s also the best because so many of the meals we have this time of year just make us feel warm and cozy. Warm soups, hearty casseroles and just food that brings up good, happy memories from our past.
I have 3 go-to recipes this week that I will make a lot over the next couple of months. For casseroles and soups, I always double batch and freeze half for a later day when I’m so over cooking I want to jump off a cliff. and yes that happens! (like this week)
Chris says to drink a nice Malbec while preparing fall feasts. Pairs nicely with all the fall flavors and spices. Don’t mind if I do.
Where did the squash go to have a few drinks?
The Salad Bar.
Pork Loin with Apples
Tip: Take your pork roast out of the fridge & let it sit at room temp for 30 min to an hour. If it has a thick layer of fat on the outside, cut about half of it away to make a thinner layer.
Butternut Squash Soup
Butternut squash is hard to cut. Using frozen squash works perfectly. You can even substitute with sweet potato too if you can’t find squash.