A few weeks ago, Todd was heading out to his weekly men’s bible study group and had to take a side dish. They were grilling all the meats or some such shenanigans and all the guys were asked to bring along something to go with. When Todd ended up having to work right up until time to leave for his group, I offered to throw something together.
This is the dish that happened. I may have gotten lots of text messages and IG dings throughout their evening singing it’s praises and requests the next day for the recipe.
Wild rice stuffed acorn squash is so incredibly yummy that we are just not going to wait for Turkey Day to enjoy it. Let’s just put it on the table all the time for everything, ok? Ok.
Let’s talk about how fast we are racing away from tomato season. It makes me feel feelings.
So I am always looking for ways to extend that as long as I possibly can. When tomatoes aren’t as sweet as we would like them to be anymore, it’s a good idea to throw them in a dish with an embarrassing amount of olive oil, some smashed garlic, fresh herbs and S+P and then roast them for a bit. It’s basically a little sweet talk session to make them believe they are middle of the summer tomatoes like all the other cool kids. A little pep talk for the end of season stragglers…. a little coaxing so that we can still have our tomato fix and get on with life.
Sometimes I need to let my southern just hang all out in the open. I need to give in and let my heritage have its time in the spotlight. My southern belle accent can come and go depending on who {and what} I’m talking about. And my food cravings can range from chicken and dumplings to kale salad with quinoa… from fried okra and tomatoes to avo toast and curry… from biscuits and gravy to clam chowder and sushi. If it’s food, I love it…
Unless it’s miniature party food {lame} or McDonald’s food {the worst} or those tiny cocktail wieners {WHY}.
I guess tiny cocktail wieners can be put in the same category as miniature party food. It all makes sense now.
