Eating and living locally . . . mindfully . . . simply.
You might have noticed that I’ve been handing over the kitchen reins to DH lately. I’m starting to miss cooking! But, DH is preparing for a burger cook-off, so I’m taking one for the team. Here is one of his test burgers. I made some acorn squash to go with it.
While not nearly as good as my mom’s recipe for White Chili, this is a more than passable rendition.
Discover how you can participate in Fair Trade month.
Yes, this is the second recipe in a row that was cooked by DH. I promise, I’m not trying to make you jealous. I’ll let him tell you about it in his own words:
Ok so DH tells me they’re not really “Oktoberfest” beer brats because he used his homemade IPA instead of an Oktoberfest beer, but I think these are a great addition to any Oktoberfest celebration! He also wanted me to be sure to tell you that his IPA was made only using his home grown Cascade [...]
Believe it or not, DH and I use kitchen scales quite regularly. Many recipes call for ounces and pounds instead of cups, and it helps when you’re counting calories. My other scale was on its last leg, so I jumped at the opportunity to review this one.
Before last year, there was only one kind of squash worth eating: The acorn squash. Preferably poked with a fork, microwaved, cut in half, and sprinkled with butter and brown sugar. But the Simply in Season project forced me to try butternut, pumpkin, and other squash in ways I never anticipated. I now have much respect for the butternut squash. Here are some of the favorite recipes I’ve discovered:
The original recipe from Simply in Season called for tempeh, but we had chicken on hand and lots of tomatoes, so I decided to adapt it for use with chicken.
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