11/04/2006, Home
Seasonal Comfort Food
Saturday we did some grocery shopping at Whole Foods and at Trader Joes, so we're fully stocked. When we got home it was just starting to cool off, and I felt like cooking. I started by freshening up our crouton supply with another loaf; 6 cloves of garlic with olive oil, salt and pepper, fresh basil, and a mix of two types of parmesan and a bit of feta. After the croutons I made a batch of stuffing with cranberries, nuts and veggie sausage. At the same time I put some soup on - apple butternut squash with nutmeg and cayenne, a great conflict of hot, spicy, sweet and savory.
Eventually Julia demanded I bring things back to the task at hand: feeding her, now! So I quickly roasted half an acorn squash with cinnamon, nutmeg and salt, and served it with stuffing, a bowl of soup with a dollop of sour cream, and a garden salad with raspberry vinaigrette. We both gave it 2 thumbs up.
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