i’m not quite sure how it’s already thanksgiving – i mean seriously, where did november go? i know most of you are probably gearing up for the big day, but i wanted to drop in and share this delicious squash recipe with you, as promised. we are absolutely in love with delicata squash this year, because: a) you don’t have to peel it; b) it roasts faster than most other squash; and c) i don’t feel like i’m going to lose a finger while chopping it.
so we made this delicious dinner last week, and i had a whole post prepared for you. but then….
i love fresh spring rolls. and i love pad thai. so when i saw this recipe that combines all of the ingredients of fresh spring rolls with a pad thai-style sauce, i knew i had to make it right away.
i’ve been fighting a cold this weekend. unfortunately, this isn’t a new occurrence – since i started working in a medical clinic, i feel like i’ve been fighting off colds every other week.
you guys, we’re going through a cold weather spell up here in seattle. and it’s making me want to curl up under a blanket, read, and only leave the coziness of my sofa to eat a steaming bowl of soup.
