Love me some squashidy squash come fall.
Though I fear for my fingers’ wellbeing/livelihood while attempting to halve a spaghetti squash, I continue to roast those monsters every year.
Love me some squashidy squash come fall.
Though I fear for my fingers’ wellbeing/livelihood while attempting to halve a spaghetti squash, I continue to roast those monsters every year.
I’m going to keep this short and sweet…
Like the organic Honeycrisp apples that broke through my flimsy paper bag, plummeting to the floor of the grocery store produce section before haphazardly rolling away in every possible direction.
Well this isn’t the prettiest bowl of goods I’ve whipped up…
But I am leaning into the whole fall thing so give me some credit!
I’ve been whipping up this peanut miso dressing like no other (and drowning what ever edible substances are within reach), so I figured I might as well make an almond butter version!
For you folks who prefer almond butter over peanut butter (weirdos) or just want to switch it up!
Borderline stale chip fragments hanging out at the bottom of my jumbo grocery bargain bag = no-waste burrito bowl potential.
I would normally just dump said chip crumbs straight into my mouth like the savage that I am, but decided to go the more refined route and actually come up with a semi-respectable recipe…
Whewww.
I’ve been running around catching up on social gatherings and just being preoccupied with life in general.