Last week I came home to find these waiting for me (ok, Brandon had to call and ask me if I received anything out of the ordinary because the florist decided to leave them outside the front door when no one answered, but still, how sweet and romantic!). Fresh flowers can make a space lighter and more brighter. They make my room a cheery place, and the smell of flowers wafts out every time I open the door.
They started with two open buds, and everyday a new flower has popped up, keeping the arrangement pretty and bright and me smiling. Thanks Brandon : )
So, I'm thinking it may be a good idea to start a little weekly entry on food, be it a recipe I tried, a diner I visited, or some D-licious cookies, coffees or baked goods, because food is a part of our daily lives after all, and for me it's a very important part. I enjoy cooking and seeing and tasting unique or scrumptious concoctions.
If I do share recipes, many of them may be vegan. Though I'm not vegan myself, my roommate and boyfriend both live the dairy-free way, and, for me, half the fun in cooking comes with sharing my labors with others. But, I love me some dairy, so sometimes I'll need to indulge in a little personal dessert affair. : )
So without further ado, this week's Scrumptious Sunday comes from a recipe I picked up over at Apartment Therapy's The kitchn via Ready Made. I made some alterations based on what I had in the fridge and pantry already (which is part of the fun anyway).
I used a whole-wheat stone ground flour. My crust came out a bit more dense than it should have. Next time I think I'd try a finer flour. I substituted vegan margarine for the butter and omitted the parmesan (which would probably be pretty tasty for those cheese lovers outt here)
Cutting butternut squash can be quite a challenge. I approach the task by cutting the squash in half, scooping out the seeds and halving the halves again. Then I cut each piece into slices and use the knife to take the peel off of each smaller piece. It takes a little while to do this, but I've found it to be easier than attempting to peel the entire squash. Does anyone out there do it differently (aside from cooking it first)?
I ended up making two large pasties, and two baby-sized ones. We had some celery in the fridge, so I chopped it up and tossed some in, which turned out to be an excellent idea, and I used thyme from our produce drawer instead of purchasing dill.They were pretty tasty if I do say so myself, and Erika seemed to agree. The dense pocket was perfect for packing as lunch too. Over-all: an easy recipe with hearty and tasty results. Omit the egg-wash for the vegans out there. This doesn't exactly constitute a traditional pasty, but it's enjoyable none-the-less!
And Pounce was a great helper doing what he does best...
Be on the lookout for more Scrumptious Sundays, you know, like every week or so!
Hi there! I'm Jessica, and I enjoy design, art, crafts, illustration, photography and lot's of other things that sometimes make me feel as if I'm having an identity crisis. Witness it here! Maybe you can relate?