We have a weekly pancake ritual on sunday mornings. One of us melts the butter and starts brewing coffee and then one of us will start the pancake steps. Weigh and measure all the ingredients, while the other parent entertains the kiddos with walking the dog or letting the chickens out. The pancake maker will weigh out all the dry ingredients and sometimes a little 3-year-old will come help measure (read: take the leveled measuring spoon from my hand and dump it and tap it on the side and into the bowl of flour) and then we mix it all together!
After roasting and pureeing the Blue Hubbard Squash we have plenty to make a winter soup that we love and keep on the meal planning rotation all winter long. This is my double batch recipe for a big crowd or for making once and freezing for lunches and dinners when we’re short on time or don’t want to cook. This simple recipe honors the flavor of whatever squash you choose and is so yummy after a long day outside shoveling snow or as a side dish to a larger meal. Continue reading “Roasted Winter Squash Soup
Let me introduce you to one of our good friends. Sure, he’s pretty ugly. His skin is blueish/greenish which just seems weird. And he’s a big fella, larger than most of his family members. Don’t let this keep you from inviting him into your house though! He’s a real wonder in the kitchen. And he’s delicious. I present to you, Mr. Hubbard Squash. Continue reading “Fear not! Here’s Your Guide to Breaking Down and Processing a Humongous Hubbard Squash”
I don’t think there anything better than warm bread from the oven. Oh, maybe warm bread with a slab of butter melting on it after emerging from the oven, mmmmm and the crack of the crust, and teeth sinking into a soft crumb. Ahhh. But most days, I don’t want to wait for the sourdough starter, and then firm starter to rise, and then playing with the dough and waiting. The quicker path to satisfaction is a muffin. The texture is there and it takes under an hour from opening the recipe to having a warm muffin in hand. And what a great snack for a chilly winter day, sitting with a cup of tea or warm in your pocket as you wander in the snow onto the next adventure.
Coq au vin is traditionally an old rooster cooked for many hours in wine. We don’t have any old roosters in the freezer, but we do have a few old hens. That could work. But you know, it would really be a wasted opportunity to only modify one component of the classic coq au vin recipe. Continue reading “An Old Hen Braised in Dark Beer: Cooking Coq au Vin, but with beer and a laying chicken [Recipe]”