Well hi there! I cannot believe that it’s almost 2 months into 2018 and I am just now getting to my first post of the year. I’ll spare you the details, but suffice it to say this year has started out insanely busy and I am hoping to get more zen back (and more recipes shared here!) in the coming months.
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.
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.