as much as i hate to admit this, it’s turning into fall around here. we’ve been having lovely, sunny days in the 70s…but there’s a cool breeze that wasn’t present last month. and the evenings are getting darker earlier. and the trees are changing colors and dropping their leaves.
i think i’ve mentioned this in other posts, but i really do not like eating the same recipes repeatedly. perhaps this is due to my penchant for making three recipes over and over and over again when i was an undergrad (yeah, spaghetti, tacos, and stir fry get boring after awhile). or perhaps it’s because i’ve grown accustomed to trying new recipes for this blog. but we rarely repeat dinners in the same month. except for this one.
friends, i have a problem with lentil soup. i think i’m addicted to it. how is it possible that in a little over three short years of food blogging, i have already shared four lentil soup recipes with y’all (coconut curry, green lentils, red lentils v1, red lentils v2)? granted, each soup is quite different than the rest, but still…it’s a problem.
you guys, i’m buried under loads of final papers and projects. but i couldn’t wait to share this recipe with you – it’s so good! during the fall and winter, we make roasted vegetables almost every week with a mix of beets, potatoes, sweet potatoes, parsnips, and an onion tossed in olive oil, salt, and pepper, and serve it over warm polenta (see the 2012 amendment at the end of the post).
since we’ve been back in california, i’ve made dozens and dozens of delicious cookies! but i didn’t get it together to take pics of all of them. so i’m sharing just three cookie recipes (even though lots of the pics were taken with the iPhone, and thus a little blurry): chocolate raspberry tarts, nutella cookies, and soft ginger cookies.
