Like its winter cousins, acorn squash and pumpkins, butternut squash are naturally sweet. They’re the dessert of the dinner table. Since discovering butternut squash a few years ago, I’ve enjoyed them, because they’re easier to prep with their subtle ridges and smaller cavities. (Make sure to use a sharp knife.) Continue reading Parade Magazine: Nutty Butternut Squash Pancakes With Baked Apples
Since I’ve returned to working from 9 to 5, Saturday is the only day of the week, in which I can sleep in without waking up to an alarm clock. Meanwhile, the boyfriend wakes up super early to train clients or box with friends. A couple weeks ago, he started asking about breakfast (or brunch) being ready by casually mentioning the time he was returning home from the gym. The hints were well taken, and I realize our Saturday breakfast ritual was missed.
I’ve been meaning to make Ricotta Cheese Pancakes for a while, but my body won’t allow me to wake up early enough to make them. When the boyfriend dropped the hint of what time he was returning from the gym on Saturday morning as early as Thursday night, I made sure to purchase ricotta cheese for the weekend. Lucky for me, the time he was returning home still allowed a few extra hours of happy sleep.