a recipe blog focused on seasonal ingredients
these butternut squash and black bean enchiladas took a roundabout route to find me, but boy am i glad that they did. my friend sent me the recipe after she got it from her friend, who, well, i don’t know how that friend got the recipe since it was originally published in 1998 but let’s just focus on the important details, alright?…
guys! guys, i figured it out! i figured out how to peel a butternut squash without sending it flying violently into the sink and maybe even at the window above the sink, on a really slippery day. if this doesn’t sound like an achievement to you, that tells me one of three things. either 1) you’ve never tried to peel a butternut squash, 2) you are way more macgyver-y than me, or 3) you work in a dentist’s office….
as you’ve probably figured out by now, if you’ve been around here for a hot minute, i’m not that into dinners with 3 separate sections on the plate, where the meat, the potatoes, and the (stereotypically boiled or steamed) veggie aren’t allowed to touch each other. i was never the kid who would freak out if the broccoli touched the steak (indeed, i was the kid who said, “i don’t care who’s touching what, i don’t like steak or broccoli; can i please have a bowl of pasta instead? no, not that tomato sauce, the other one, please.”)….
recently my husband and i had dinner at a friend’s house and dinner included roasted potatoes in a delicious chimichurri sauce with lots of cilantro and some citrus and some garlic and i wasn’t actually paying very close attention to what else was used because i was expecting to be not that into the potatoes because i am what i believe to be the only person in america who doesn’t particularly care about potatoes….
friendly reminder: my reader survey is running now through the end of next week and i’d love to hear from you! thank you to those who have already shared their opinions!
i know there’s a whole Thing about northern cornbread vs. southern cornbread and sugar and authenticity and all that. can we just call a truce, though, and all agree that cornbread with pumpkin and nutmeg is better than cornbread without? that seems fairly non-controversial, no? (ha! just let me pretend for a moment, ok? it is october, after all, and what is october if not the time to cram pumpkin into everything? usually with delicious results, i might add…)…