One of my goals last month was to create a liturgical calendar for the first part of the year which included not only the usual seasons of Lent and Easter that we always celebrate, but also which Saints’ Days we would celebrate because they have special meaning to us. One of the first of those we got a chance to celebrate was my saint I chose at confirmation- St. Brigid. Continue reading
Well, Phoenix finally cooled down and we are looking to warm up a bit! This is the time of year when I absolutely LOVE having a gas stove because it heats up our whole kitchen and living room and makes everything super cozy… it also minimizes how much we need to turn on our heater! Continue reading
I promised to share a few more recipes for the huge varieties and quantities of squash we got in our CSA earlier this month so I’m back today with that…
Sadly I ran out of room on my phone for pictures during Thanksgiving and deleted the food pictures that went along with this post… ooops! I can still share these yummy recipes with you though so hopefully that makes up for it.
The focus of these recipes was on using the yellow squash we got. We shredded it all in the food processor and then I made Yellow Squash Cheddar Biscuits. They were delicious and even tasted good the next day (something I always worry about with baked goods.) They even tricked my toddler into eating the yellow squash- a vegetable which is definitely not his favorite.
That left us with about half of the shredded squash and I wanted to try something a little different with it. I have a great family recipe book my mom made me as a bridal shower gift and there is a favorite holiday recipe in there for a hash brown casserole. Recently we’ve been substituting in zucchini pancakes for hash browns at breakfast so I thought we’d try out that recipe subbing in half yellow squash and keeping in half the hash browns. This casserole is definitely a winter meal- it is filling, heavy, rich, and delicious. It includes a cream of celery soup, onion, LOTS of cheese, sour cream, and of course butter. (My theme for the holiday season comes from Amy of the Little Women movie- “Isn’t butter divinity?!”) And since I don’t have any stomach for syrupy/sugary sweet things this pregnancy, I’m leaning into the rich, buttery, creamy holiday options!
Tis the season for warming meals, kind words, and getting creative. This new twist on an old recipe paid off for sure!
I know, I know, it’s the season of everything pumpkin flavored and even though it isn’t even October yet you might already be sick of it… but this is SO delicious and SO easy to make!
Aside from chocolate chip cookies, sugar cookies are probably what I have baked the most in my life. Add some colorful sprinkles and they just scream simple delicious celebration to me! So I knew that was what I wanted to make last week to celebrate a day that has been a long time coming. Continue reading
I’m going to go out on a limb and say that this is the BUSIEST week of our year (though check in with me again when we hit Tempest tech in 2 weeks…) and so I’m feeling a lot like this:
But baking is a good stand by to stress less right? Continue reading
So, of course I knew that this week’s baking project was going to have to be a cake of some sort for my sweet son’s birthday. But before we get to that, I want to talk about some of the other ways we celebrated, some of which were pretty standard, and some of which might be a little different. Continue reading
My husband and I were sick last week, hence the lack of posts. It’s the first time we’ve been sick at the same time since the baby was born and boy was that a miserable experience. So we are still playing catch up but I wanted to get a blog in. I’m going to have to try to be short but I think this recipe needs a little background… Continue reading