Whew! It's been a wild ride!
We sold our house and moved to a new city, and I started a new job and college program — all in about 48 hours.
By the end of the second day of work/school, I felt (and probably looked) a little shell-shocked. So many changes at once! And our new house was nothing short of a disaster of boxes piled high, everywhere you looked.
Fortunately we had a long weekend shortly after to unpack, and we were able to decompress and unwind (a tiny bit).
I am really excited about all the new things going on in our lives. Plus, it's pretty awesome to have a great guy like Mike at my side during all this change. And coming home and thinking about making a great meal with him in our new house gives me something relaxing and fun to look forward to at night.
Tonight I created a pumpkin soup recipe using mostly ingredients we had on hand (that's my new favorite way to cook — aka: too lazy to go to the store!). I did have to make a quick stop for a few things, but most came from the fridge/cupboard. And I think it turned out great!
I was inspired by the fall weather and, oddly enough, butter — which I don't even usually like! We celebrated our anniversary recently at a great, local Italian restaurant that had this amazing seasoned butter with fresh bread. I recreated it as best I could — swapping Earth Balance for the butter to make it a little less naughty — and the result was a delicious, intense spread for fresh bread.
To make the carnivore of the house happy, I added the bacon-wrapped asparagus (plain for me, which was still very tasty).
This will likely be one of my new favorite meals!
You can find the recipes under the lunch/dinner tab above.
A vegetarian and an omnivore, learning to cook in harmony one meal at a time.
“The only real stumbling block is fear of failure.
In cooking you've got to have a what-the-hell attitude.”
— Julia Child