with the onset of the change to standard time, i learned two things: 1) it is impossible to make dinner after work in enough time to capture any real day light; and 2) stuffed squash does not photograph well. i realize that i have been blogging for five years, so i should know both of these things by now. but i honestly feel like i forget how quickly it gets dark every year.
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i often joke with mike that if i started another blog, it would be called the lazy chef. because even though i love to cook and bake, i cut corners whenever possible. i try to use less bowls, reduce the number of steps, measure things loosely, and never, ever sift my flour. so when one of my close friends suggested i make this amazing meal, i looked at the recipe, saw the number of hours it takes to cook, and thought: “there’s no way i’m making this. ever.”
every fall, i get very reflective. there’s something about the changing of the seasons, away from my favorite season and into the darker fall and winter months, that makes me think about both the past and where i’m heading. does this happen to any of you, dear readers?
i don’t often talk about really personal stuff on this blog – i try to keep a line between sharing too much personal information and not sharing enough. but i sold a car that i’ve owned for nine years this weekend. and it made me feel very nostalgic.
ok, i know what you’re thinking: “really, emilie, you’re posting a recipe for salad??” but this is a really good salad. i might be biased, because it contains basically all of my favorite taco toppings into a salad form with a great citrusy dressing. but i think it’s absolutely delicious.
