This was last night (and today’s lunch). Miso-Curry Delicata Squash with tofu, potato, kale, cilantro & toasted pepita seeds. Warm and delicious. The pepitas add a nice crunch. Definitely adding to the rotation.
Maybe I should tell you about our mini cheese tour of Vermont. The best stop was Cato Corner Farm (in Connecticut on the way up to Vermont). But they were out of Hooligan, my favorite of their cheeses. Was there anything we found in CT/VT that we couldn’t get from Saxelby Cheese at the Essex Street Market? No, not really. But she doesn’t have animals in her stall. Or fresh air. Maybe we should take a field trip to her cheese cave in Red Hook. Who wants to go?
We also got apples and caramel and syrups and jellies. Mmmmm!