an official Snow Day

... so, catching up.

Whole wheat pasta with chick peas:

Oat bran bread:

On a very cold day

Mushroom barley soup.

And white whole wheat, made some months ago and frozen and, now, defrosted. Tastes just-baked.

Also, a good while back: chocolate-covered cheesecake with cherries inside and on top.

Recently

Here are the early December highlights.

Spaetzle with roasted Brussels sprouts and cranberries. A little feta.

Two (kind of) single-serving portions of mac & cheese.

Wheat & buttermilk bread.

Two-tomato and fennel soup. F&W recipe.

Sautéed "power" greens (silly name) and chick peas. Roasted acorn squash with feta.

And that's the round-up!

A Sunday in November

Date nut bread.

Meat & potatoes, mostly

My favorite kind of food is real food.

Here are two examples.

Pumpkin, part 2, which is fancier

It's hard to photograph a sauce, but this one, despite the lackluster pics, was amazing. Pumpkin and kale.

And then finished with toasted hazelnuts and chèvre.

And I tried a new multi-grain bread: AP-flour, white whole wheat, rye, cornmeal, oats, sunflower seeds. Ridiculously easy. Also really pleasing. 

I served the pasta with a side of asparagus. It looked pretty, as asparagus nearly always does.

And the bread...

Finally, a little candlescape, shades of the season.

Pumpkin, part 1

Saturday was WVU football and pumpkin scones, KAF recipe. With white chocolate and cappuccino chips. Super delicious.