i have a shocking confession for you, my dear internet readers. i hate broccoli. detest it, really. ok, maybe that’s not so shocking. but i love vegetables, and broccoli is one of only two vegetables i dislike.
there are few things that i miss eating as a vegetarian, mostly because i don’t like the taste of meat. (mini emilie vegetarian history is here.) chicken noodle soup is one of the few foods i still crave. i’ve found some other delicious soups, like kitchari, black bean soup, lentil dal, and of course the tasty minestrone, but none of these has ever replaced the classic chicken noodle soup, especially when i am feeling under the weather. which is exactly how i felt this weekend.
i love cooking and baking, and most of the time this hobby completely enthralls me. i love the routine mike and i have created of working, going to the gym, then coming home and preparing a delicious dinner together. i love taking photos as we prepare the meal, and thinking about how i’ll present the recipe to all of you.
here in california, we’re starting to head out of squash season and towards the lighter veggies of spring, as the days get longer and the weather warms up a bit. so when we decided to have a potluck with our friends this weekend, i knew that it was the perfect opportunity to make this fabulous stuffed squash dish, before squash completely disappears from the store.
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it’s been quite a week, my friends, full of sadness (a loss in the family), as well as fun (showshoeing at lake tahoe), so i hope you’ll bear with me if this post is a little all over the place.
i love indian food, but it’s a genre that i haven’t experimented much with in my own kitchen – i prefer to let the experts handle it. but there is a dearth of good indian food restaurants in the town where i live. so this puts me in a bit of a quandry.