for the temple + happy weekend

Earlier this year, our stake president challenged us to attend the temple often enough that it felt like a sacrifice. I had been trying to attend once a week, but his encouragement helped me to step it up a bit and be sure to not miss. I am lucky that I only live a few minutes from the Mesa Temple, and I am grateful for the time I spend there each week. This morning while I was there, I felt peace about something that has been troubling me, and inspiration on how to move forward in my assignment at church. I know inspiration and peace can come anywhere, but I think they come more easily in the temple. Through my regular attendance, I have learned more about our Savior and gained a greater appreciation for His role in our Heavenly Father's plan. Attending frequently has given me better perspective and an increased desire to be a better wife and mother. I am thankful for the counsel I received to attend more often.

Another plug for this month of gratitude: President Monson said in 2001, "Think to thank. In these three words you have the finest capsule course for a happy marriage, the formula for enduring friendships, and a pattern for personal happiness." We all want to be happier, I think. Gratitude is a sure way to find that happiness.

I took Mabel and Oliver to see Borns perform last night (on a school night even! but we couldn't pass up a free concert and Electric Love is my guilty pleasure), so I am hoping for a nap later today. And maybe a batch of healthy cookies. I'm looking at this recipe. And then maybe dinner out with Mike. Ok, lofty goals for a Friday afternoon, but I think it's doable!

I hope you have a good weekend!

what's for dinner

When I am really on my game, I prepare dinner in the morning. Our afternoons are busy and I love having dinner ready to go before everyone gets home from school and the afternoon rush begins. We are trying to eat a plant based diet these days. Low dairy, very low meat, high whole grains and fruits and vegetables. Tonight we're having the Pioneer Woman's Quinoa with Buttery Roasted Vegetables. It might not feel like fall outside yet (still in the upper 90s here in Arizona-blah), but it's the season for roasted vegetables and I couldn't be happier.

I've made this recipe before and loved it, but I'll be honest and tell you that I make sure to serve it with lots of whole wheat toast so that Oliver doesn't go to bed hungry. :)

happy weekend

I think I've forgotten how to blog, and I'm ok with that.

We rearranged our family room yesterday. Our tv was broken (thanks to an errant magna tile), so we took it down and moved everything around. Lest you think we are virtuously going without a tv from now on, we picked up a new (bigger) one at Costco last night. Rearranging furniture is near the top of my list of favorite home improvements and I keep walking down to the basement just to see the new set up again.

This morning felt a little bit like Christmas, as our nighttime low finally dipped down to the 70s. Hot afternoons are much more bearable when I can open my windows at night. We are heading in to the best six months in Arizona and I can't wait.

I made these pumpkin muffins to celebrate.

Have a happy weekend!

the best pie

Ok, this really is maybe the best pie ever. It's a chocolate chess pie and was totally worth saving up all of my sugar during the week for a slice. It poofs up like a soufflé in the oven, but then deflates as it cools. After chilling it in the fridge overnight, I served it with freshly whipped cream after Sunday dinner. It is rich and dense and so delicious.

Two notes: I halved the recipe and only made one pie. While I regret this, I am glad that I don't have a whole other pie to avoid as I am back to not eating sweets during the week. And I left out the coffee extract and I can't imagine that its omission lessened the deliciousness.

I don't think I am overstating things when I say that I might never make another kind of pie again.

happy weekend

We have reached the point in our summer vacation where I don't know what day it is anymore. All of our days pretty much look like this ^^^. Lots of swimming. Lots of reading. Lots of sleeping in. It has been wonderful.

We have some fun things planned for this weekend, like a neighborhood carnival to help support our friend, Jeff, who was just diagnosed with colon cancer! If you are local, please come on Saturday night. There will be carnival games, food trucks, a humongous silent auction, and more. Here is the Facebook page and the Instagram account for more information. It is going to be a great night for a really good cause.

This is the kind of neighborhood effort that makes me really grateful to live where we do.

I felt so good last summer/fall when I was limiting my sugar, so I am trying to do it again, but it is so hard. And this pie has been calling my name. I think I'll make it for Sunday dinner. If I can get back to having one treat a week at Sunday dinner, I think I'll feel better. I've been feeling sluggish lately and it's time to make a change. More sleep and less sugar. That's the plan.

Stay cool out there and have a happy weekend!

a summer pie

It is our last week of school, so we are just about in summer mode over here. Hooray! I made this very summer-y pie last night to celebrate and thought the recipe was worthy of a share.

Raspberry, Lime, and Coconut Pie

1 cup unsweetened coconut flakes
1 teaspoon unflavored gelatin
6 tablespoons, plus 1/2 cup butter
1 sleeve (or 9 rectangles) graham crackers
1 cup plus 2 tablespoons sugar
a pinch of kosher salt
2 teaspoons of lime zest, divided
3 large eggs plus 1 large egg yolk
1/2 cup lime juice
3/4 cup heavy whipping cream
2 1/2 cups raspberries

While your oven is heating up to 375 degrees, toast the coconut on a baking sheet until golden brown (3-7 minutes). Grease a 9 inch pie plate and set aside. Put 2 tablespoons of water in a small bowl and sprinkle the gelatin on top to soften; set aside. Melt the 6 tablespoons of butter.

Set aside 2 tablespoons of the toasted coconut, then pulse the remaining in a food processor with the graham crackers, 2 tablespoons of sugar, and salt. Once fine crumbs have formed, drizzle in the melted butter until combined. Pour it into the pie plate, using a flat bottomed measuring cup to compact it evenly on the bottom and up the sides.

Bake the crust for about 10 minutes, or until golden brown. Let cool completely.

In a medium heatproof bowl, whisk the 1 cup of sugar, 1 teaspoon of the lime zest, the eggs and yolk, and the gelatin until well blended. Then whisk in the lime juice. Set the bowl over a saucepan with an inch of simmering water in it. You don't want the bottom of the bowl to touch the water. Cook, whisking constantly, until the mixture very thickly coats a metal spoon or until it reaches 190 degrees. This should take 8-16 minutes. Don't let it boil. If it's not thickening up, reduce the temperature and continue to cook, whisking, for a few more minutes. (Mine thickened up after about 10 minutes.)

Once it's thick, remove the bowl from the heat and whisk in the remaining 1/2 cup of butter, one tablespoon at a time until melted and well blended. Set the bowl in a larger bowl of ice water until cold, stirring occasionally (10-20 minutes).

Spread the lime curd in the crust and chill uncovered for about two hours. Then whip your cream and spread over the curd. Top with the raspberries and the remaining toasted coconut and lime zest.


What I wish I'd done differently: I wish I had packed the graham cracker crust better. Mine ended up feeling dry and crumbly and overwhelmed the filling. Also, the recipe doesn't call for sweetening the whipping cream, but I wish I had added just a tablespoon or so of sugar as I was whipping it. I would totally make this again, though. The lime curd is so bright and creamy and delicious.

Are you counting down the days until summer vacation, too? We're at 4!

happy weekend

Elliot turned seven last week, and ever since then, he's been gelling his hair before school and looking way too grown up. Ah! I don't know if I can take it. Elliot is full of personality, a good playmate, and a great baseball player. He is always getting his siblings outside to jump on the trampoline or ride vehicles, and likes to be in the middle of the action. He'd eat oatmeal every morning if he could and still likes a good snuggle first thing when he wakes up. And also, he looks exactly like his dad. :)

Two things we tried this week for dinner (and most of us liked): Spicy Instant Pot Carrot Soup (not too spicy and served over rice) and Breakfast Enchiladas with Ranchero Sauce (assembled in the morning, kept in the fridge, and then popped in the oven at dinner time--I love when I can do that!).

What I'm making myself for Mother's Day: The Best Yellow Cake. I haven't been eating sugar all week, saving it up for Mother's Day, so I am really looking forward to eating this cake. Yellow cake with chocolate frosting will always be one of my most favorite desserts, but I've never made a successful homemade version. I am excited to try this recipe!

I hope you have a happy weekend, especially on Sunday.

some things we've eaten lately

I am determined to perfect my biscuit making abilities. I have the fondest memories of my grandma B making buttermilk biscuits each time she visited. In my memory, hers were tender and fluffy and warm (and served with molasses, of course). Her recipe called for crisco, which I just can't bring myself to use, so I am always on the hunt for another recipe. My favorite so far is this one:

Buttermilk Biscuits, from the kitchn

6 tablespoons butter (I use salted, so I omit the salt called for in the recipe)
2 cups all-purpose flour, plus a little more for dusting
1/2 teaspoon salt (omit if using salted butter)
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk, plus a little more for brushing

Preheat your oven to 425 degrees. Cut your butter into little pieces and stick in the freezer while you assemble the other ingredients.

Whisk the dry ingredients together in a large bowl. Cut in the very cold butter with a pastry cutter, or with your fingers. Add the buttermilk and stir until just barely holding together. (It should be a mess.)

Dump onto a lightly floured surface and press the dough into a rectangle. Work fast and don't handle the dough too much. Cut it into three even pieces, stack them on top of each other, and with the heel of your hand, press it into a rectangle again. Repeat once.

Then roll or press the dough into a rectangle that is about 1/2 to 1 inch thick. Using a sharp knife, cut the rectangle into 6 or 8 pieces, depending on how big you want the biscuits to be. Place them on an ungreased cookie sheet and brush with a little buttermilk.

Bake for about 12 minutes, or until golden and starting to brown.

I have always used a biscuit cutter to make round biscuits (like in the picture), but I made them last Sunday with this method of cutting them with a knife. I loved that there were no leftover bits that had to be re-rolled to form another biscuit. I'll be making them square from here on out. Also, don't substitute whole wheat flour, please. Biscuits are only biscuits if they're made with all-purpose.

Two other things we've liked lately (both from Cookie and Kate):
Banana Nut Waffles (minus the nuts)
Sweet Potato and Black Bean Burgers

happy weekend

There were lots of tears at our house this week, as Stella's sweet little gray kitten, Pedro, passed away. I think he'd been sick for a long time, and he just got weaker and weaker and was no longer eating. We buried him underneath our pretty lilac vine and now every year when it blooms, we'll remember him. It was hard watching my kids mourn, but I think it brought us all a little bit closer together, which was a happy blessing.

Mike and I didn't have any big plans for our anniversary yesterday. We lifted weights together and grabbed Cafe Rio for lunch before he went to class. But we're not big celebrators, anyway, so it felt just right. I got him a pretty brass tie bar with M + S engraved on it. He made me ring once, long before we were married (and even before his mission) that had our initials engraved on the inside like that. And then he did the same on my wedding ring, too.

Almost everything I made for dinner this week was a big flop. Some weeks are like that, aren't they? Mabel and I liked this Broccoli and Cheddar Gratin, but we were the only ones who did. Next week I'll save myself some grief and make fish sticks and pancakes every night instead. Ha!

I'm trying to muster up the energy to go for a run this morning. Wish me luck and have a happy weekend!

happy weekend

My friend and I took advantage of our terrific weather and hiked Camelback Mountain yesterday. I am not really a hiker, but I love hiking Camelback. It is steep and difficult and it just feels really good to climb those boulders all the way to the top. During Spring Break I want to try some of the hikes Kayla listed on her blog with my kids. I know there are a lot of beautiful things to see in this desert, and we're going to find them.

For dinner this week, we tried these Little Quinoa Patties and some really great pasta. I'll share the pasta recipe below. We ate the quinoa patties like hamburgers with a side of roasted sweet and regular potatoes.

My friend (and everyone's friend), Ellen, sent me this pasta recipe and I am totally going to add it to our favorites:

Farfalle Alle Erbe e Panna Rosa, from Lisa Ure
1 pound farfalle (bowtie) pasta
4 tablespoons of butter
2 teaspoons of fresh basil, finely chopped
1 teaspoon of fresh rosemary, finely chopped
1 teaspoon of fresh sage, finely chopped (I didn't have sage, so I skipped it.)
1/2 beef bouillon cube (I used a teaspoon of chicken Better Than Bouillon.)
2 pounds fresh ripe plum tomatoes
1 teaspoon of salt
freshly ground black pepper
1/2 cup of heavy cream

Peel, seed, and cut the tomatoes into a 1/4 inch dice.

Melt the butter in a large skillet over medium heat. Add the herbs and bouillon and stir with a wooden spoon for one minute or until the bullion has dissolved completely. Don't let the butter burn. Add the tomatoes. Season with salt and pepper and cook for about 5-10 minutes or until the tomatoes have reduced and separated from the butter. Raise the heat to medium-high and pour in the cream. Cook, stirring frequently, until it has reduced by about half. Remove the skillet from the heat and set aside.

While the sauce is cooking, bring 4 quarts of water to a boil in a large pot and cook your pasta al dente. Then drain it and toss it with the sauce.


This weekend Oliver will be off on a scout campout while the rest of us recover from this long, tiresome week. Hopefully there's some good food in there somewhere, too.

Have a happy weekend!

happy weekend

It seems like most of the country is being blanketed by snow right now, but here in Arizona it is 85 degrees! My kids came home from school yesterday with pink, sunburned noses. Ah! I'm not ready for the heat, but I sure love an Arizona spring. Our lilac vine is about to go crazy with blossoms and I can't wait.

I never wanted to be the mom who was constantly in the car, shuttling kids to a million different places, but I was totally that mom this week. Man alive, I'm exhausted! It was my week to drive the carpool to high school plus it seems like I was going back and forth to Oliver's school (about 15 minutes away) a million times. Add in the usual piano lessons and choir practice and mutual and scouts and I'll tell you what, I am ready for the weekend.

Mabel joined the tennis team at school, so our big plans this weekend include buying active wear (please tell me you've seen this video!) and looking at tennis rackets.

Recipes I tried this week: Black Bean and Sweet Potato Burritos (Loved these! I added chicken and avocado.), Turkey and Swiss Sloppy Joes (a surprise hit), and Brazilian Style Black Beans and Rice (My first time successfully cooking dried beans! I used our instant pot. Not as good as my favorite beans from Tucanos, but pretty all right.)

Are your kids passing out valentines? Stella doesn't want to, but Elliot does. Maybe these heart pom pom bookmarks will change Stella's mind?

Have a happy weekend!

happy weekend

It's the time of year when the citrus is ready to be picked and juiced. Yesterday I juiced a few bags of oranges and my house smelled so fresh for the rest of the day. We got so many lemons this year! I used to freeze the juice to make lemonade all year long, but do you know what's in lemonade? Lots and lots of sugar, so I don't make it as often anymore, and now our main use of the lemons is to squeeze them on top of our Sunday morning german pancakes. Must research how to use more lemons (outside of my favorite lemon deserts: warm lemon pudding cake, lemon cake, lemon squares, and lemon poppy seed muffins).

Thanks to your comments, I tried a few new recipes this week. Rollup Blender Pancakes from Mel's Kitchen Cafe were probably the biggest hit (even though they were for breakfast and not dinner). We also tried Mel's 30-Minute Quinoa Enchilada Skillet (Mabel and I loved it), Our Best Bite's Black Bean Soup and Baked Creamy Chicken Taquitos. I would make them all again. Thank you! Oh, and we brought these Healthy Applesauce Oat Muffins to Sunday dinner and they were gone in a flash.

I printed out lots more recipes from those sites to try next week, too. Hurray!

This is the best time of year to be in Arizona, so we are going to do our best to soak it up this weekend. Yard work is on our to-do list, and hopefully we'll actually do it instead of loafing around like we usually do on Saturdays. Ha!

Have a happy one!

happy weekend

Happy weekend, indeed! My kids and I had a really fun trip to California this week, but we are happy to be back at home with Mike. We have nothing at all planned for the next few days except sushi with friends and a whole lot of laundry and homework catch-up. It sounds really nice, actually.

If you read anything on the internet today, I hope it is this: In Defense of the Ordinary. And then have your kids read it, too.

A few excerpts: "Why isn't it enough to just be a kind person? Why can't we spend our time doing service hours because we love the Savior, not because we are trying to achieve the perfect college essay? Why can't we choose an extra-curricular or a class because we want to try it, not because it's going to help us reach some high goal or prove our worth? Not everyone is going to be the best at everything. In fact, very VERY few of us will be the best at anything. And that's ok.

"We are special because we are HIS. We are worthy because we were born. That is all that matters. And yes, that may make us average, in the sense that everyone qualifies for such a designation, but since when was that not enough?

"We should all strive for greatness, but we should expand its meaning and do it for ourselves, not society's expectations. It's about who we want to become, not who we want people to think we are. And it should be rooted in God's desires for us."

YES! Yes! Yes. I love this and I want my children to know it. Being kind and being good at loving others are far superior to maintaining a 4.0 GPA.

It's supposed to be rainy here this weekend. I always feel like baking when it's rainy. I made these whole wheat carrot muffins yesterday for the kids' afternoon snack. We are trying to get back to some good habits after our vacation and they really hit the spot.

Have a good weekend!

plenty

Yesterday I went to the grocery store to stock up my pantry and to get Thanksgiving supplies. This morning I put my turkey in the brine, and this afternoon I will bake a pie. This is the season of plenty, and I am thankful that my family and I have enough. Too many people in this world don't, and I feel very fortunate that I am able to feed and dress and house my children as comfortably as I can. Comfort is a luxury, and I am thankful for ours. I hope acknowledging this will help me be more generous, especially this holiday season. 

Have a happy Thanksgiving!

happy weekend

Oliver built a pretty epic cup tower last night. Elliot was crazy about it. Literally crazy. Ha!

Hooray for the weekend! I feel like we are really earning our weekends these days. Friday gets here and we all sigh with relief. We did it! We made it through another week! Phew.

I'm going to put 37 down as the year my body gave up on me. I was running the other day and realized that it was more of a shuffle than a run and I honestly couldn't pick up the pace. That was as fast as I could go! And I wake up with sore hand joints every morning. Does this happen to you, too? I've heard fish oil helps, but haven't committed to it yet. I've never minded getting older, but now I'm not so sure. My friend, Sarah, posted about this book about aging. I think I need to check it out.

I made this baked oatmeal this week and replaced the sugar with two mashed ripe bananas and it was delicious. There is still a sprinkling of brown sugar on top, which gives it just the right amount of crunchy sweetness. Someday, if I keep trying, my kids won't leave a pile of raisins at the bottom of their bowls, right?

This article made me laugh.

And I've seen this one floating around Facebook. Mike once went to a meeting where a family therapist was speaking about pornography. He said that smart phones were the worst thing that had ever happened to his practice. Our daughter, Mabel, is 14 and every single one of her friends has a smart phone. She doesn't even have a phone yet! I tell her she'll thank us someday. That's totally what teenagers want to hear, I'm sure. Do you have thoughts on this?

I have halloween costumes to sew and halloween party lip sync moves to memorize today. What are you up to?

Have a fun weekend!

happy weekend

I think Elliot really thought he could beat Mike at stick pull the other night during Stella's volleyball practice. He certainly gave it everything he had. Look at that face! Mike surprised us and showed up at Stella's practice. We seriously never see him anymore, he is so busy at school. Honestly, I feel like a single mom most of the time. (I have enormous respect for real single moms. You are strong, capable ladies.) It is hard but it will be worth it, I think.

A list of things I have found upon waking in the last three weeks:
a bat flying around my kitchen
a rat hiding under my kitchen table
a rat under our dresser, being chased by our cat*
and the worst one-- a rat trying to escape out my opened but screened bedroom window, inches from my head.*

*occurred in the middle of the night

Our cat is officially (I mean it this time) fired. It used to drive me nuts that she'd bring dead birds and lizards into the house, but I'd take that over the live animals she's been bringing in lately. I can't even. . . I mean, I'm just glad we found and caught these things before Mike left for the day. Otherwise I'd really have to put my brave face on, and I don't think I could do it.

Have your kids picked out their Halloween costumes yet? We are still trying to decide on a few at our house, but time is running out!

Some recipes I tried and at least half of us liked this week: Ree's Quinoa with Buttery Roasted Vegetables (I doubled the vegetables), Ree's Veggie Tortellini Soup (this came together in like 20 minutes), Cha Cha's White Chicken Chili (minus the jalapeno), and Pumpkin Magic Cake (go heavy on the glaze).

I wish I could say it felt like fall here, but we have another week or so of hot (and I mean hot) weather. And then, then, it will be in the 70s! Happy day.

I hope you have a good weekend full of fall things. We have the school carnival, which is always a good time.

apple sharlotka

Have I mentioned that Mabel has fully taken the reigns of our family baking (minus the bread--I still do that)? It is the best. She eagerly awaits our turn to bring dessert to Sunday dinner, and this past Sunday she made a really great apple cake. It was simple and light and not too sweet. I thought I'd share the recipe here in case you want to try it.

Apple Sharlotka

6 large Granny Smith apples, peeled, cored, and cut into medium sized chunks
3 eggs
3/4 cup of granulated sugar
1/4 cup of brown sugar
1 teaspoon of vanilla
1 cup of flour
1/4 teaspoon of cinnamon
1/4 teaspoon of salt
1/8 teaspoon of nutmeg
cinnamon and powdered sugar to sprinkle on top

In a large bowl, mix the eggs and sugars until thick ribbons form on the surface of the beaten eggs. Beat in the vanilla. Then stir in the flour, cinnamon, salt, and nutmeg until just combined. It should be very thick. Add the apple chunks and mix well.

Pour everything into a nicely greased 9 inch springform pan and bake in a 350 degree oven for about an hour, or until a tester comes out clean. Dust with more cinnamon. Sprinkle with powdered sugar before serving.

We ate ours warm with whipped cream, but I think it'd be really great with a scoop of vanilla ice cream.

Original recipe from smitten kitchen here.

happy weekend

I don't have much to report this week, but here are two recipes that I tried and liked: Ree's Veggie Stir Fry and Chicken Pot Pie. I left out the peppers in the stir fry because we don't like peppers at our house, and I only used 1 tablespoon of the sugar and sriracha. Even with just that little bit of sriracha, it was too spicy for my little kids, but I loved it. I doubled the pot pie and gave one to my sister-in-law and her family, who just moved in two doors down and then had a brand new baby. I got to snuggle that baby for a minute the other day and she is just the world's sweetest thing.

This weekend marks the beginning of our fall break and we are all so ready! Mike finished up his finals yesterday (he's on a quarter system) and he has the week off, too. So we are going to live it up! Or probably just plant our winter grass. I've been scalping and raking and aerating, so we're all ready for the new seed. Our regular grass goes dormant in the winter, so if we want a green lawn year round, we have to plant rye in the fall. It's a lot of work, but it's so pretty when it's in.

And maybe we can get away to my in-law's cabin in the mountains for a few days, too. I'd like to drink hot chocolate and bundle up for a minute. There's no internet there, so it feels like a true break from reality.

Something I've been thinking about this week: faith requires work, just as it should. I believe that if I make a diligent effort to have faith in Jesus Christ and to walk in His path, then I will be happier, and the things that are required of me (that are sometimes difficult), won't seem quite so difficult. If you are searching for peace in your own life, I urge you to look to Jesus Christ. Learn of Him, and follow His ways as best you can. I know that when I try harder to do this, I am happier.

Have a nice weekend!

the first pumpkin cookies of the season

I know I talk a big talk about not eating added sugar, but last Friday was the first day where the high was only in the 80s. That called for pumpkin cookies! It just did! I couldn't not make cookies for an after school snack. That's all there was to it. Usually I say that if you're going to eat a cookie, eat a real cookie, not a "healthy" cookie, but I think my palate has changed and really sweet regular cookies don't sound that appealing to me anymore. So I made a slightly less-sweetened version, which I thought was a big hit and needed to be shared.

Pumpkin Oat Cookies

Mix:
2 cups quick oats
1 1/2 cups whole wheat flour
3 teaspoons baking powder
4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt

In another bowl, mix:
4 Tablespoons coconut oil
1 1/2 cups pumpkin puree
2 teaspoons vanilla
1/2 cup brown sugar

Add the two together, then mix in about 1/3 cup chocolate chips. Scoop onto your baking sheet and using slightly moistened finger tips, flatten the tops a little (they don't spread while baking). Bake in a 325 degree oven for 11 minutes. This recipe should make about 28 cookies.

fall soup

After dinner last night, Stella said, "I'm sorry, Mom. I wish I liked it." You win some, you lose some, you know? She was referring to the soup I had just served, which she and the boys did not enjoy. But because Mabel, Mike and I liked it, I thought the recipe was worth sharing here.

This soup is fairly involved, so make it on a day when you have some time on your hands. Also, if your children are at all like mine, make sure to serve it with lots of warm bread or leftover macaroni and cheese to avoid hungry bedtime tummies.

Butternut Squash and Corn Soup

Heat your oven to 375 degrees and split a large butternut squash in half, lengthwise. Scrape out the seeds and stringy bits. Place the squash, cut side up, in a 9x13 inch pan. Score the top like a tic-tac-toe board and sprinkle each half with 1/4 teaspoon kosher salt and half of a tablespoon of honey. Honestly, I think you could skip the honey, if you are avoiding added sugar. Roast the squash for an hour and a half, or until it is nice and tender. You could baste it with the juices a few times while it is cooking, if you think about it.

Meanwhile, in a large pot over medium heat, cook 3 chopped onions and the peeled cloves from one garlic head (I know, that's a lot of garlic!) in one stick of butter. Stir from time to time, but cook until nice and golden, about 20 to 25 minutes.

Add 2 tablespoons of chopped fresh sage leaves and about 5 medium carrots, chopped. Stir and cook for five more minutes.

Once the squash is tender, scrape out the flesh and add it to the onion mixture with 6 cups of chicken broth. Cover your pot and bring it to a boil over high heat. Then reduce the heat to a simmer until the carrots are very soft, about 30 minutes.

Use and immersion blender to puree the soup until it is nice and smooth. Add a teaspoon (or more) of kosher salt, 1/2 teaspoon pepper, 1/2 teaspoon paprika, and 1/4 teaspoon nutmeg. Then stir in 3 cups of corn. (I used frozen, but you could also cut the kernels off a few cobs. Just don't use canned, whatever you do.) Once the corn has warmed up, serve the soup with a little dollop of sour cream.

And then try really hard not to be frustrated that after all of that effort, some of your kids won't eat it. Ha! Just more for us, I guess.


So, it's probably still too warm here for soup, but I can't help it. It's all I want to make for dinner. Do you have a favorite recipe to share?