The temperature is down to the 60s and 70s suddenly. From record breaking heat to comfortably cool, it’s fall. Fall doesn’t last long here; winter moves in fast. Snow in October isn’t unusual. Up North we dig out our coats, boots and gloves and shrug. Life goes on, it just takes us longer to get dressed. We wear layers because it might be 70° during the day but it can drop to 30° as the sun goes down.. Continue reading
For Thanksgiving I made a butternut squash dish that was roasted with cinnamon and honey. I was determined to make it ahead of time, as I did many other dishes. My question was, could I freeze the cubed squash and roast it later? I had to do some research but I did have success! Sadly, it still wasn’t easy to peel and cube the darn stuff. But it was frozen and would save me much time later.
We weren’t done with our fall spaghetti squash binges yet. My P.S. (Purchaser of Squash/ hubby) brought home another spaghetti squash and I went searching for recipes. I didn’t find what I wanted. I had fresh asparagus and mushrooms and some frozen sweet bell peppers I wanted to use along with some leftover rotisserie chicken breasts. It was going to be another version of Chopped in my kitchen! Continue reading