Home sweet home! After a month of constant sunshine and more stale airplane air than I care to consume, I’m back to the rainy blissfulness of Seattle. Ok, so I’m not thrilled about the chilly weather but I am completely content to be back to normal. “Back to normal” means back to recipes that require kitchen tools other than a plastic butter knife ;) I ate this delicious marinara over spiralized zucchini but feel free to use the noodles of your choice (buckwheat or kelp would be great!).
4 cups chopped butternut
1 28 oz can whole tomatoes
1 TBSP each basil, oregano, thyme, salt and pepper
1/4 cup port wine
1 tsp cayenne
nutritional yeast for sprinkling on top
Cover the chopped and peeled butternut with water in a large pot. Bring to a boil and cook until soft. Drain and pour butternut into a blender with the other ingredients. Pulse until chunky or blend until creamy, however you like.
My first full day back was a heap of fun- my Bellingham roommie came down to join Britney and I in the Seattle Edible Book Festival. We immensely enjoyed our time amongst the other book/foodie nerds as we wandered about eyeing our “competition”. Our submission was entitled “The Picture of Berry and Grape”. We were aiming at the ribbon for “Most Punderful” and although we didn’t win, we soaked in the people watching and took plenty of pictures. I confess, my only contribution was the book idea, a favorite: The Picture of Dorian Grey. The remaining artistry belonged to Sylvia and Britney who concocted this lovely creation: a dark chocolate frame, with diced berries and grapes forming our pictures, “glued” in with raw honey.
Hope everyone is having a great weekend, I’m back to work this afternoon myself. I’m planning a bit of a “theme” for April which I’ll be announcing shortly!