Pumpkin and Apple Cider is no. 11 of the Smoothie Numbers series. They’re quick postings listing the ingredients for making refreshing, healthy drinks in a blender. Read more
Fall’s squashes are oddly shaped vegetables with knobby textures and contrasting patterns. They’re placed on brownstone stoops, in front yard Halloween displays, or on kitchen tables as decorating pieces. The thought of preparing some varieties of squash is an idea that few people have attempted. After all, who wants to eat the centerpiece on the table? Sure, we’ve all carved faces out of pumpkins, in which the flesh is removed for the making of a pie, and the pumpkin seeds are roasted in a few spices. Besides pumpkin, there are additional varieties of squash, such as delicata, spaghetti, turks turban and acorn that few people try. Perhaps, they’re too beautiful to dissect? Did we forget it’s the inside that also counts? Read more
Serena, of the food blog, Serious Soupy, requested a guest post about soup. Her timing couldn’t have been better, for a Sage Butternut Apple Soup was part of the weekly menu. It’s an experimental soup, for the results were savory and sweet. Her food blog is dedicated to the namesake, soups. The recipes and advice are resourceful and inspiring. Are you curious about the Sage Butternut Apple Soup? Visit SeriousSoupy.com for the story.