Every month in autumn I buy an acorn squash. It’s autumn and it feels like an acorn squash should be on my menu weekly, no? But, the acorn squash just sits in my little basket on my counter and looks adorable.
One of my favorite things to make for #meatlessmonday is tofu. I realized that I have only a couple tofu recipes on the blog and felt the need to share with you how I’ve been making my tofu recently. Because… it’s delicious.
Labor day is over. The kids are officially back to school. And me? I have a running list of ALL the fall-inspired recipes that I want to make this year.
I made this delicata squash crusted with parm a few weeks ago and I couldn’t get it out of my mind. Lately I’ve been on a serious snack kick. I’ve been wanting all the crunchy salty, garlicky things.
So I went to type up my first post since being in California. Well, it was basically a blubbering mess of exclamation marks and the words beautiful amazing beautiful amazing over and over again. I wish I could describe better exactly how exciting this is for us to be here, and how much I love it, and how I gasp at the beauty every time I turn a corner. But the words I’m typing don’t do it justice. I loove it. That is all.