So I know Thanksgiving is in a week (eek!) so a normal blogger would be sharing something turkey-related, but I promised you guys some quick weeknight meal ideas, and I’m really excited to tell you about this one.
I hesitate to call this one “quick” when it involved caramelized onions. If you’ve ever caramelized onions, you know it’s not quick.
But even with that, this meal comes together surprisingly fast and most of all, it’s easy. Like, super easy. Oh, did I mention it’s totally delicious? It is.
Like, really cold. This winter has been disgustingly cold. And today it was cold enough that school districts were closed just because of the wind chill being in the -40’s and -50’s.
When it’s cold, we all want to eat something hearty like soups, stews, and chilis. And what goes better with those things than some good ol’ cornbread?
Now, I’m not a Southern girl, but I did have a Granmammy. She was my great-grandmother, and while as long as I ever knew her she lived in Chicago, she never lost her southern drawl. And my love of all things biscuit and cornbread says I’ve got a little southern in me.
The last few days have been incredibly difficult ones for me.
On days like today, when my heart is heavily burdened, when my thoughts are clouded and my spirit is grieved, I find myself drawn to performing simple tasks with my hands.
Today I turned off the television, turned away from social media, did my best to shut out all the distractions and baked bread.
Hi everyone! It’s still Filipino Food Month, and today I’m directing you to an amazing recipe that I love. It’s simple and just so delicious. It’s from a blog called the Ivory Hut. She has a lot of delicious Filipino recipes there, so you should check her out. We made this for dinner last night and it was a hit all around. Little Man doesn’t love green beans, but he kept asking for more and more squash.
As a kid, I was never a huge fan of squash. My grandma makes squash by boiling and mashing it and topping with with butter & brown sugar. When I was little, I always ate it, but tried my best to get a spoonful mostly of brown sugar. Then in middle school in the Philippines, I was served a dish similar to the one you see above at a school event. I asked my friends what this delicious orange vegetable was, and to my surprise they said squash. I’ve loved it ever since, in any form. But I’ll always hold a special place in my heart (stomach?) for this dish, with the lovely combination of squash and coconut milk. This version with crispy bacon is especially delightful, and couldn’t be easier to make.
For those of you still in the thralls of winter weather on this first day of spring, it’s a wonderfully comforting and filling meal for a cold day.