After getting the impression that fall was actually here, because there was a general cooling, we are back to warmish, but not as humid weather. My thoughts of food have started to turn towards fall, and winter squashes and the dishes that contain them, however earlier this week as it had heated back up (but we hadn’t turned the air back on yet), so I skipped a dish because of that, but I’m still thinking about them, since spaghetti and acorn squash are here. I’m looking at the weather prediction this week and getting frustrated as they are mostly in the upper 80s which really isn’t conducive for winter squash based recipes, at least for me.
We had a strange thing happen this past week. We’re planning a little weekend trip to Springfield, Illinois (Lincoln, FLW house, etc). We are trying airbnb for the first time and we booked well in advance. So from what I gather from multiple sources, the place we are staying changed ownership, airbnb was supposed to basically give you the option to re-book under the new owner’s schedule. They did not. Now if this was a misinterpretation between the host, owner and airbnb, I am unsure, however, it was easily resolved after the initial confusion, other then the refund coming back and the money going in.
Yesterday, our shower head started to leak out the top, so I ran out to pick up a new shower head to replace it. The shower seems kind of big for the place, but we now have a detachable head that I’ve wanted for a while, and it’s really quite easy to do.
I think this would’ve been fine without my modifications, but Serving a noodle dish without some cheese? To my wife? Yeah that probably won’t fly well. I added some Holey Cow (Central Coast Creamery) and mixed it in which raised the amount of fat and definitely added quite a bit of flavor.
Seared Garlic Sausage (Red Table) on buns with Kraut
These are so good sausages, in dishes, on their own, on bread. I really love these things. I made little sausage medallions and seared them on both sides, so you could pile them up on the buns and top with kraut. Good things.
Braunschweiger (Lucky George) on Rye (Tuesday)
Shannon has an art class, I have Tuesday night ritual, this leaves me to my own devices on Tuesday night. So I get to play with things I’m pretty sure (braunschweiger) or know (rye) she won’t like. I had lunch with Proctor that day, and he suggested the Salted Rye at the downtown Hy-Vee, so I headed down there (I was going to go to the Kosher deli, but part of me feels vaguely disrespectful of their beliefs by taking it and putting pork on it, not that I wouldn’t, but you know another option showed up). Anyways, mildly drunk I made myself a sandwich and it was good. Thus all was good in the world. I then took a nap.
Stuffed Delicata Squash, based on This
Used the Italian sausage to make little patties to put on pretzel buns. Made for a good alternate meal as the temp was rising again.
With the leftover pumpkin from making the first pumpkin bread of the season, I pulled this together. I had to make a couple of modifications (green curry paste instead of red, on hand plus red was out in the store). As another change, I served it over quinoa instead of rice (I thought I had rice, but didn’t). The taste was pretty good.
