It’s spring. I suppose we should be looking at lighter fare, but I have always loved Fall/Winter food. Maybe it has something to do with being a winter baby. Yes, even a winter Hawaii baby. So for the first recipes in a loooong while, I’m going with tried-and-true-love fall/winter dishes.
Both use perennial fall favorites, apples, and kuri, the Asian chestnuts that I get in packages.
The fall-back from Spring recipes are:
Simplified Kuri Sausage Sourdough Stuffing
(New recipe!)
The original is Bon Appetit and surprisingly simple. Even simpler after I got through it a few times :)
Easy Red Kuri/Kabocha Soup (Whoa! Another new recipe!!)
The original is from the WaPo, and a great dump and go soup. I like it with a variety of new mix-ins.
Leftovers roulette with these two is awesome. Soup is typically better the second day, and if you toast the stuffing a bit, it makes for a great crouton/soup or stuffing and gravy kind of meal. Pure home-cooked goodness.
It feels good finally, to write again. Thanks to you all who asked about cooking (and me). I'm still alive and cooking and so appreciate everyone reaching out!!
Both use perennial fall favorites, apples, and kuri, the Asian chestnuts that I get in packages.
The fall-back from Spring recipes are:
Simplified Kuri Sausage Sourdough Stuffing
(New recipe!)
The original is Bon Appetit and surprisingly simple. Even simpler after I got through it a few times :)
Easy Red Kuri/Kabocha Soup (Whoa! Another new recipe!!)
The original is from the WaPo, and a great dump and go soup. I like it with a variety of new mix-ins.
Leftovers roulette with these two is awesome. Soup is typically better the second day, and if you toast the stuffing a bit, it makes for a great crouton/soup or stuffing and gravy kind of meal. Pure home-cooked goodness.
It feels good finally, to write again. Thanks to you all who asked about cooking (and me). I'm still alive and cooking and so appreciate everyone reaching out!!
