These are the mushroom cookies I used to decorate the yule log cake in the last post. They are made…
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Pumpkin Sweet Brown Risotto with Maple Glazed Carrots & Wild Mushrooms
Feeling oh so pumpkiny this season. Like, we are eating them nearly everyday in this house, and have no complaints yet. Such a versatile veg, and so flavorful. Heirlooms are our jam, and butterCUP squash (not butterNUT) has come out the winner for soups, in baked goods and now in risotto! Its thick and dry flesh is buttery and sweet and goes perfectly with all flavors of this season. Thanksgiving dinner looks to be shaping up nicely this year…