photo credit: olivia bee.
Hello my lovely readers!
I'm back, and what a good feeling it is!
Thank you, thank you for all the well wishes for my grandma and me :-D
We had a super lovely time -
we saw the sights (something I have hardly had the chance to do),
we ate & drank (and were feeling quite merry!),
we shopped & enjoyed the beautiful weather (70 degrees Fahrenheit and better),
and walked our little butts off (which allowed us to burn all those calories).
So, here I am again, blogging.
It was actually the only thing I truly missed on my internet-vacation.
I literally hardly longed on, but a few times to check my mail
the whole time my grandma was in town.
I will tell you - it was excellent.
No gossip sites, no social networking, and no (absolutely no!) online shopping.
It was brilliant - I fell in love with the outside world once more.
So, on that note, I wanted to share this excellent recipe for fall/winter.
It is divine - you must try it if you haven't already.
I grew up around fresh gardens my whole life
and never once tried acorn squash up until last year.
Once I did - I thought, "Sweet squash - just where have you been all my life?!"
photo credit: anjuli_ayer.
1 acorn squash, halved
2 pats of butter
2 teaspoons of honey or maple syrup
2 tablespoons of brown sugar
Salt & pepper (to taste)
There are so many variety of ways to cook this delicious fall pleaser, you're sure to find one that suits your taste buds.
Next up for me - Spaghetti Squash.
Oooooo ... and baked pumpkin seeds!
Will get those photos of grandma & I asap!
They were taken on her camera - so she will be sending them out to me soon ;-D