Butter Nut Squash Soup

Before I cut up Mr. Butternut, Sebastian drew him a face.

Simmering the quash, carrots, green onion, and cummin seasoning. 

Finely chopping the basil in mom and dad's fancy Chef Chopper.

Cutting cream cheese in cubes.

This is after I put entire soup contents into blinder for two minutes.

Adding final ingredients, plus fresh spinach.

D-lish. I look forward to making it for you. It definitely reminded me of you because it had a spicy kick to it.

Spinach-Cheese Swirls

This recipe is in fact on the back of a "Pastry Puff" box.

I grated some pepper jack cheese. I thought this might spice it up a bit. 

I added some green onion and parmesan cheese to the pepper jack cheese. 

I poured the cheese mixture and frozen (we'll get to that later) spinach on top of the dough.

So bad call recipe on frozen spinach. It made the roll too soggy. I thought of you and I knew you probably would have insisted on fresh spinach from the get go anyway. The "jelly roll" was so mushy I literally couldn't cut it. It all just fell apart. Bastard. 

So this is a pretty jelly roll with fresh spinach instead of frozen.

This is how many different knifes I tried when desperately trying to cut my first jelly roll. I know, you're wondering why I'm referring to it as a jelly roll when there is no jelly in it? It's just what the recipe calls it..

Viola!

mmm mmmm good.

A recipe from Memo's (my gma) friend. 

Most time consuming part was peeling the apples.

Do you see the hidden image in the pie crust? 

Sugar, spice, & everything nice.

Those are indeed chunks of butter you see. 

Lattice work begins. 

:)

Viola! 

A cup of Jo and a warm piece of apple pie makes for a killer dessert and/or breakfast if I do say so  myself. 

Pioneer men can cook, too...

I promise the presentation for my future meals will be a little more thought out and classy. It's missing some garnish. And a glass of wine. Although I think it might be a little too early for that.

 

 

...as long as there is a pioneer woman guiding him step by step. Today's dish consists of perfectly boiled angel hair pasta with a rich tomato-blue cheese cream sauce. I was a little bit hesitant (while at the same time intrigued) about the whole idea of blue cheese cooked into a pasta sauce, but I was quickly over my hesitation when I took the first bite. Teeerrrrible delicious. The blue cheese added a bit of salty tang and then the cream gave it a nice rich thickness. This is the second time I have made pasta sauce from scratch and I was very pleased. I just needed someone to share it with... Here is the link to the recipe. She might be able to explain it a little better than I could. I look forward to eating multiple meals with you, soon.

http://thepioneerwoman.com/cooking/2010/04/pasta-with-tomato-blue-cheese-sauce/

Kicking ass in the kitchen with Y-O-U

I look forward to starting this with you. Once a week (any day of our choice) we will post both a recipe and a photo of our finished masterpiece. There are no judges. But presentation is big, seeing as though we are not able to sample one another's treats. Are you ready for this? Bring it.