It’s time for more recipes!
I selected this one because at the moment, I have half a butternut squash in my fridge. G loves the stuff and he bought one at a farm stand. The first half he used for butternut squash and leek soup. It’s worth noting that I am an extremely picky eater with a lot of food aversions. I’ve been trying hard to overcome this and I’ve introduced myself to a lot of new foods in the past year or so, trying to have a more adult-like diet. G’s soup was the first time I had squash and there is just something about it that causes a strong gag reflex in me. I’m ashamed to say that, while there was nothing objectively wrong with the soup, I started thinking too much about what I was eating and had to go throw up. I felt pretty bad about that, so I’m hoping that if it gets mixed in with some rice, that the texture of the rice will better disguise it.
While we’re on the subject of risotto and trying new foods, it turns out that I can actually tolerate fava beans. They’re not too bad. Also, G bought this giant sack of arborio rice and I’d like to use it up because it is taking up too much space in the cupboard.
I have been dying- DYING, I tell you!- for macaroni and cheese! However, I’ve yet to find a good recipe for homemade mac & cheese that I actually like, so we’ll give this one a go.
Lately, I’ve had a thing for poppyseed bagels and I notice that Aussies just are not that big on bagels. There’s only, like, one brand in the supermarket, way down on the bottom shelf, and half the time, they only have cinnamon raisin bagels. Raisins are disgusting. So I might have to make my own!
I basically love anything having to do with chocolate chip cookies and I especially love eating raw cookie dough. But since this doesn’t have eggs in it, you probably won’t risk salmonella. Mmmm….