For Saturday night supper, we lit the fire for the first time and enjoyed a warming plate of lamb, kale and squash — with a lovely apple-pear crisp for dessert. And we poured a nice, smooth Rioja. How autumnal of us!
Welcome to fall, hunna!
To make the kale, I chopped up all the stems and sauteed them until they were soft, about half an hour:
Then I threw the leaves in, along with some ginger and honey:
I roasted the squash earlier and then mixed it with a little milk and vanilla:
And we had that fabulous lamb recipe:
Supper:
Wine:
Yum:
And for dessert, my favorite apple-pear crisp:
That, my friends, is good eating.
