Butternut squash soup is something I haven’t gotten into. It’s often flavored with curry or cumin which isn’t my favorite and it’s always lacking protein. It’s sort of like drinking very orange, healthy tea. It’s not a meal, it’s a drink that one eats with a spoon. Ain’t nobody got time for that (I say this fifteen times per day). This recipe needs “beefing up”.
I’m not a real blogger. I don’t even like the word blog. A real blogger would have made trial thanksgiving recipes weeks ago, perfected them, and shared them with the internet weeks before the shopping lists get made. With me you get green beans, the Monday before the holiday, and only because I bought some at Costco and had time to make them fancy for dinner (also, two pounds is a crap ton of green beans and we will be eating them all weekend).
This is an old recipe, as you’ll see by the picture of Tessa at the bottom of the post. I remembered it so fondly it was due for a remake. I was bringing a dessert to a kid’s birthday party and I thought it would be an easy recipe in which to swap gluten free flour, as my husband was attending and “hungry Rich” isn’t as fun at parties. Now I can vouch that they’re just as delicious when made with gluten free flour as with regular, and they’re a definite crowd pleaser for adults as well as kids. Plus they’re perfect for the holidays, you know, with the mint and all.
I don’t love to cook fish. I’m sorry, I know it’s good for me, but I just don’t enjoy it that much. Though I’ve cooked it every which way, I’ve finally learned how to make it taste great. Butter. I am thrilled that butter is back for so many reasons, one of which is white fish.
It doesn’t get more “fall” for me than a pumpkin pie. I’m classic that way – you can keep your pumpkin spice latte and I’ll keep my pie. Making pies with my mom before Thanksgiving is one of my favorite traditions but this pie is too good to save. It serves 8, can be served to your gluten free friends (just tell them to skip the crust) and this particular recipe is my favorite because there is just enough filling leftover for a Rich-sized, gluten-free custard cup of pie. The filling is based on America’s Test Kitchen’s recipe but I streamlined a few of the more annoying (and dare I say redundant – I’m sorry ATK you know I love you but ain’t nobody got time for that) procedures.
This soup came to be because I was absentminded at the Grower’s market. I saw some beautiful red skinned potatoes and fresh rosemary and thought that combo would make for some lovely roasted taters. Once home I saw that I’d had a similar thought the week before, hence the week old potatoes in my potato storing spot.