I did not intend to take a blogging break at all, especially not such a long one! But although we found a house quickly, they couldn’t set up internet for over a week, and then the modem stopped working an hour after installation and then we were told we had to wait for them to mail a new one but they kept cancelling the order, and then it finally came, but it still didn’t work, so we had to wait for another tech to come out. But, we’re all connected now, and the time without internet helped us not be torn a thousand different ways while we were trying to get everything unpacked and on the walls (which is now done, excepting a few frames we need to purchase, and reorganizing the girls’ clothes storage). We have quite a backlog to get through but I do hope to prioritize blogging once a week until we’re caught up and then maybe more.
I have a few other posts in process, but they still need some more work, so here’s a recipe of Ezra’s that I have meant to post for a long time. It tastes like pumpkin pie! We like to serve it with biscuits (decor by S) and cheese slices or leftover meat for protein.
1 butternut squash, roasted and peeled (~2-3#)
3 apples, roasted and cored
1 large onion
½ c cream*
2-3 c milk*
3 stock cubes*
1.5 tsp cinnamon
½ tsp nutmeg
½ tsp sage
¼ tsp cloves
½ tsp salt
¼ tsp pepper
Saute the onion
Add apples and squash, cook for 5 minutes.
Add the rest of the ingredients, bring to a boil, simmer for 10 minutes, puree.**
*we have also done more cream and then used chicken stock instead depending on what we have on hand
**if you have a BlendTec or Vitamix you could probably just throw it all in there and blend till hot.