Where have I been?!?! I know guys, I am so sorry! I totally disappeared for a while there. But, with good reason. I’ve been a little busy, you know, being PREGNANT!!!! Actually, that is no reason why I couldn’t sit at my computer and blog. But trust me, if you read on, you will see I was in no state of mind to do much of anything for the past month or so. But, today I officially hit the second trimester, and I am officially starting to feel a little bit better. The post you are about to read is from 7 weeks ago now (oh my gosh, that long already!!) Trust me, it is kind of a jumbled emotional mess that doesn’t make 100% sense, but that is just how my brain was working at the time. I’ve been blogging every couple of weeks now about how things are going, so I will be posting those in the near future as well! So here we go…
I am a little late to the pumpkin party this year. And by a little, I mean months. Typically August is when everyone goes pumpkin crazy and gets their first pumpkin spice latte of the year. Well, it’s basically December now. But, in my defense, we had such an unseasonably warm fall that I just wasn’t feeling the pumpkin vibes. I was still all summer veggies and grill vibes. But, I realized if I didn’t buy my pie pumpkins soon, I wouldn’t get any. And that is just wrong. I need pumpkin butter in my life. So, I stocked up and threw a batch in the crock pot today. But, I didn’t want to waste all those yummy seeds! So, I decided to write a quick post about how I roast mine up. Trust me, roasted pumpkin seeds are delicious even after Thanksgiving has passed.
I have a thing for winter squash. Like, I’m obsessed with it. It is not uncommon for me to come home with a bushel of miscellaneous squash and a huge cheesy grin on my face. They are cheap, they store well, they are super nutritious, and they are delicious … what more can you ask for?! So, today, when I came home with 5 spaghetti squashes and 2 butternut squash, Matt didn’t even raise an eyebrow. By this point, its common knowledge. Also, if I am bringing home that many squash, I am more than likely making this cheddar jalapeño spaghetti squash which is seriously one of the most delicious things I make. Its creamy and cheesy and slightly spicy. It is basically mac and cheese, but with spaghetti squash instead of noodles.
Fall is here! Fall is here!! We went from 9o degree days to cool, breezy 60s. Which means one thing: IT’S SOUP SEASON!!!! This stuffed pepper soup is one of my favorites and I can’t believe I haven’t posted it until now! Remember my deconstructed stuffed peppers? Well, this is basically the soup version. And it is oh-so-delicious. It has sausage, brown long grain rice, tons of peppers, tomato juice, and chili sauce to give it that classic stuffed pepper taste. But, probably the best part? It’s a one pot meal! Once you cook the sausage in your soup pot, you add all of your other ingredients and basically forget about it for an hour. That’s my favorite type of recipe.
Hello friends!! August just FLEW by for me. What about you? I can’t believe it’s September already. And Mid September at that. Where did the summer go?!?! This was one of the warmest and driest summers I can remember in a long, long time. Which means I was outside watering my garden a LOT. But, it is totally worth it because the harvests are rolling in and tasting delicious and I couldn’t be more excited. This is the time of year for us veggie gardeners that makes it all worth it. Huge harvests, tons of veggies, plants at their peak, it’s the best!