aaaand that was another long hiatus…but i’m back! and we’re moved into our new house! it’s been a whirlwind to move in, get unpacked, clean the old place, and figure out how to spread our furniture from our old (tiny) one bedroom apartment across the new place.
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.
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.
a couple of months ago, my friend megan asked me if i had ever made a thai curry from scratch. when i told her that i’d never been brave enough to attempt that dish, we decided that this was a challenge to tackle together this summer.
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.
