Can someone please explain to me how we’re almost halfway through November?! Time has been flying and Thanksgiving has completely crept up on me this year. It’s my absolute favorite holiday and I am counting down the days until lots of fam time and pumpkin pie!
Speaking of pumpkin, I’m popping in real quick with a non-traditional idea for your Thanskgiving (or Friendsgiving) feast: spicy roasted pumpkin with feta. This recipe is a tribute to one of my favorite unexpected things about Australia that we discovered on our honeymoon last year – all of the savory pumpkin! Here in the U.S., I pretty much exclusively see pumpkin in sweet dishes, but in Australia, it was on menus everywhere roasted as a delicious side dish and I completely fell in love. It was summer when we were there, so it definitely felt a little weird eating so much pumpkin, but I loved it and couldn’t resist ordering it pretty much whenever I saw it on the menu. It’s really just a less sweet squash, perfect for a cozy seasonal side that’s packed with flavor and a little unexpected.
How is it that summer is almost over?! I feel like summer always flies by, but this year has taken the cake for me – between lots of friend visits, quick jaunts north to wine country and south to LA, and an extra-hectic work schedule, I feel like I’ve barely blinked and September is almost upon us.
“Summer” in the Bay Area pretty much means nothing in terms of weather, but I absolutely still use the season to take advantage of the extra-special produce: corn, tomatoes, basil, peaches, berries, oh my! When I was thinking about just the right recipe to celebrate the quickly fading summer months, this elote farro salad struck me as just the thing.
Early spring is such a fun time to cook for me. It’s not hot yet, so we still crave hearty, homey food, but the produce section at the grocery store is starting to look a hell of a lot brighter, fuller, and more colorful. It’s the best of both worlds!
Another rainy, dreary January Sunday, another bowl o’ winter love food. I just can’t get enough.
I have been having so much fun in the kitchen the past few weeks, guys. January has no holidays, no expectations, no food blogger deadlines to meet. As much as I love this blog and how it forces to me to cook seasonally and food-celebrate every holiday (albeit one week early, always), sometimes it’s nice to just cook whatever the hell I want, without foresight or planning or thinking about it altogether too much at all.