Maybe I’m getting old. (But will forever want to draw at the kids’ table.) Maybe I had one too many Friendsgivings + Thanksgivings this year. (Forever thankful.) Maybe I just like soup best as December rolls in.
Likely it’s all of these and more – but regardless, I was ready to pass on all T-day leftovers this year. Another scoop of stuffing? No thank you.
Soup me, please.
I was ready for a meal like this before the weekend even arrived. And whether you still need a few more days or not to reach that point, this remains one of my favorite cleansing, warming meals as the cool winter days set in.
It’s earthy. Light. Yet full of flavor that satisfies you within just one bowl.
I stumbled upon the recipe over on 101 Cookbooks after doing a quick Google search for turnips. They are still an item that leaves me clueless sometimes. (Although, lately I’ve learned a fast roast in the oven does wonders on the beauties.)
This was first whipped up for a small gathering of friends, and again soon after in the week that followed. I look forward to utilizing the soup as the hefty holidays continue to roll forward.
Feel free to play around with the veggies you put into the pot. We did a steamed eggplant version the other night, which was wonderful. Just be sure to leave out anything too overpowering. There’s a delicateness to this soup that you won’t want to lose.
This breakfast had no intention of making it to the blog. But after creating it and seeing it come to life, hitting the Internet was inevitable. I mean, gorgeous, right?! Its vibrance reminds me of the Quinoa Beet Tabbouleh I made over the summer. Colorful foods, in nature, are ones I want to eat. Kind of like colorful conversations. Those are the ones I most want to have.
Speaking of, will you all help me get a conversation going on FFF’s Facebook page? My Internet marketing skills are failing. Oh no, the world is going to end. But really, I just get (entirely too) excited when something turns out great in the kitchen and I can share it with all of you. It’d be great to eventually build more of a community. Ya feel me? One day.
Anyway, back to this oatmeal. It’s really a simple recipe that plays off of the natural beauty of blackberries. I’ve been loving coconut flakes lately, and in their toasted form they really add a satisfying form of crunch. Toast up the walnuts too if you want for an extra cozy breakfast.
It feels good to build things. Like recipes, and lego houses, and new skills, and gardens, and bowls.
That pretty, imperfect bowl above was a result of my first ever ceramics class! Flawed and all, it feels better to eat out of than any of my other smooth surfaces. After going through a series of classes earlier this year, I tell you, playing with clay is fun.
I also built (well, really mainly smoothed and stained) the wood that’s placed beneath that bowl. My friend has a new woodshop space, and I’m thrilled with the future furniture ideas I hope to make happen there. Something about creating a tangible product really gets me. Perhaps that’s why I’m such a sucker for photography and recipe development.
This particular recipe was inspired by Two Peas and Their Pod. I love the duo approach they take to blogging. All I can say is, my future husband better be okay with food photography because a lot of that goes down in my life. But good eating, too.
This was delicious and so naturally creamy all on its own. It does have a touch of parmesan, but I even believe you could skip out on that if you wanted to take this vegan. Simply adjust the spices to your taste. One note, make sure to liberally salt the sauce. You’ve got a lot of pasta to season, and the salt will help to bring out the flavors of the squash.