sounds delicious!
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It’s what’s for dinner tonight chez gremlin.
omnomnomnomnomnom
I’ll try to remember to take a pic before inhaling it.
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Good for you!
Thanks to my wife’s keto diet, I haven’t had it in a while. We used to invite friends over and have okonomiyaki parties using an electric griddle.
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Baked up some twice baked butternut squash, with Parmesan in the filling and topped with candied bacon and hazelnut bits. You need two squashes to have enough filling, but I got small ones and was able to get two nicely full halves for dinner. Dropped some frozen raviolis in boiling water and that made a good meal.
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That sounds delicious! I’ve never done butternuts that way, just delicatas. I like to use feta, walnuts and parsley, and maybe top with a more melty cheese.
Candied bacon, though…
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Sunday night and I was in desperate need of something substantial but salady so Nicoise~esque salad with grilled salmon. Realised afterwards I forgot olives, but there were plenty of anchovies to make up for it.
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Grilled salmon is always a great choice. That looks terrific!
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Pears stuffed with blue cheese, toasted walnuts and raisins then poached in apple cider, port and brown sugar, served on a bed of greens.
You add the poaching sauce to some oil and lemon for the dressing at the end. A true fall treat!
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Proper Pumpkin Prevents Piss Poor Provisions.
I’m not entirely sure what kind this is because it was only labeled with “Pumpkin” and “Product of Not Here But Close”.
Reasonably sure it is a small Cheese Pumpkin. But the flesh is a much deeper orange than I’m used to. It may be a smaller Provence Pumpkin or Fairytale, seems a little too shallowly ribbed for that though.
It is the smallest one I have ever seen. Right around the right size to actually make a single batch of something.
Going for soup.
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Here is something which may work
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Already working on this.
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Yes, I will try this recipe too.
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Yum-o. 
I do something similar with butternut usually. If I’m feeling ambitious, I roast the seeds and sprinkle on top like you would croutons. Delightful crunch.
Sometimes if we have a lot of apples I roast one with the squash and include that in the soup. It might reduce the amount of maple syrup you add, depending on your sweetness tolerance.
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Okonomiyaki for lunch today! Ran out of carrot, which I usually include, so I just upped the amount of green onion. I also added some toasted sesame seeds into the batter - it gave them a really nice nutty flavor. Will be repeating that next time!
Served piping hot with spicy mayo and eaten at the stove while I cooked the next batch.
Unrelated: I just discovered chocolate hummus on sunday and I’ve eaten an embarrassing amount of the little tub I purchased already… Anyone have any recipes they like for making it at home? It isn’t something I’ve seen up in AK.
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Looks nice and crispy. Mmmm
(Half my posts here are reactions)
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‘I want to hold my man…’
Cute idea for a newlywed? I could not find a date.
Seen at Flea Market 1950’s, or older?
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Somewhat off topic, but reminds me of a kind of embarrassing social thing a few years ago. A friend of the Mr. invited me to her “bridal tea” and in lieu of gifts asked us to bring a vegan recipe. I was like, hell yeah, I’ve got this! I cooked up a big batch of my delicious vegan black bean soup and schlepped it out there on the Metro and the short hike to the venue. I was kind of surprised none of the other guests brought anything, and that the hosts seemed a bit caught off guard to have a soup to add to the tea menu…
That night back at home (after schlepping the containers back home on the metro) while washing every thing out it hit me that she’d wanted recipes not the actual food. I laughed so hard. They were so gracious about it all.
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Speaking of soup in a less awkward context - a classic autumn lunch - homemade tomato soup and a grilled cheese sandwich:
I used this recipe for the soup (minus the dried basil. That’s a scam. Go fresh or go home when it comes to basil.)
It’s really overcast and blustery here.
I used fresh tomatoes, but I think it would be just as good (and way less work) with good canned tomatoes. Lynne recommends Muir’s organic or Hunt’s (standard, non-organic) as 2 of the top canned tomato options.
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after a post by @MrShiv about their gumbo got me hankering to make one myself! it’s been a bit since I have made a big ol’ pot of scratch, homemade gumbo, but we had a spicy andouille sausage and some really lovely gulf scallops a friend brought back from up by Crystal River. made the roux, slow and long until it was a beautiful color and smell. added the “trinity” - celery, peppers, onions - cooked them until soft and coated with roux, added the sausage and keep stirring until they browned up a bit. chicken stock, diced tomatoes and let that simmer most of the morning. a cup of white wine went in along the way, then, with about 5 minutes to go, okra, then a couple minutes later the scallops, turn off the heat, cover and let the scallops cook. served over basmati rice. wow!
thanks, mr. shiv for the great idea! don’t think I’ll wait so long before making it again. the effort is really worth it, taking the time to stir that butter and flour for long time, same with the veg. so worth it!
damn. think I’ll have some more!
edit hours later: changed “flower” to “flour”.
did I really type “flower”? must have smoked some…
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