.operation blog november.

Those of you on my Twitter are already aware of this but for the rest of you, my November goal is to get this little ol' blog cooking again! I've missed it! Miss Tyler is getting better and better, which gives me time to plan, cook and write. I'm very happy about that.

So, for my coming back meal I have something pretty damn tasty to share.

I bought an acorn squash last week, with plans to just cook it the classic acorn squash way- roasted with butter and brown sugar. But I have already shown y'all that recipe. So, I think we should switch it up. I also have some goat cheese in the fridge. Yeah, I think you know where I'm going with this.

The tartness of the goat cheese and the sweetness of the squash is a pairing I will never get tired of. I found it best to rake all of the squash from the rind and mix it with the goat cheese before eating. It was delicious! I served it with pan fried tilapia and corn.

Goat Cheese Stuffed Acorn Squash serves 2
1 acorn squash
2 ounces goat cheese
Olive oil
1 Tablespoon butter
Garlic salt, chili powder and pepper to taste

Preheat oven to 350 degrees.

Cut the acorn squash in half and remove the seeds. Place 1/2 Tablespoon of butter in each half, drizzle with olive oil and season with garlic salt, chili powder and pepper. Bake for 40 minutes, then place 1 ounce of goat cheese in each half. Bake for another 10 minutes.

XO

.hello dearies.

Yeah, nothing too exciting, I just wanted to pop in and say hey. I've been in the kitchen a little bit in the last few weeks but haven't made anything noteworthy. In fact, I'm kind of bummed, today is my birthday and I have nothing to share with y'all. I might saute some veggies for dinner but that's about it. No cake, no wine, nothing to write home to mom about. In fact, I ate a Wendy's spicy chicken sandwich for lunch. I'm pretty sure that's a blogger faux pas.

Anyways, if anyone would like to send me a nanny that would be great. I could definitely cook and clean then. :) Until I get a nanny though I'll just spend all day spoiling the baby and watching Netflix.

XO

.let's talk baby.

Hey! Just dropping a quick update. I had my beautiful, amazing, perfect baby girl last Friday! The little stinker was a week late but so worth it.

What this means, however, is still no cooking or new posts from me. I will be getting back in the kitchen as soon as I can, but it will likely be a little bit. We are busy working out schedules and routines and learning to be kick ass parents, which is a little more important to us right now.

Check back though! Once I have something for y'all I will try to make it the tastiest something out there!

XO

.daring bakers challenge: july.

Well, first of all yes, I know it is now August. I was very late getting started on the challenge and even then realized I wasn't going to do it justice.

The July challenge was a fresh fraisier. A gorgeous chiffon cake, with fresh fruit, pastry cream, simple syrup and a marzipan top.

I decided I wanted to at least do a portion of it so today I made a chiffon cake which turned out to be the ugliest thing I've ever seen. As most ugly food items go, however, it was super delicious. Moist, fluffy, light and airy. It screams "summer cake!" So, I made it into something that didn't have to be pretty at all: A trifle!


I added fresh strawberries and fresh whipped cream to the mix and what came out was a lovely dessert for a warm summer evening.

XO