And it is STILL raining...feel like I am in the PNW !! So the bean saga continues. I froze the leftovers of the last 2 dishes...each container has 3 c in it so that is a nice lunch for us. Now we move on to the pinto beans. Tonight was farro soup from Garfagnana Italy. We love farro. It is an ancient grain similar to barley. This soup usually has cannellini beans in it. I used the pintos and it tastes wonderful. You start with a soffrito...that is garlic/carrots/celery/onion sauteed in EVOO. You then add the farro and toast it. Herbs added next. Since I had cooked the beans before hand I added the tomatoes and water and simmered the farro till tender then added in the beans , It is served with grated parmesan. On the side we had grilled home made sourdough from an Italian formula I tried out the other day. It has a lower salt content as many Italian breads do so it doesn't conflict or detract from the sauce you are serving. Hope you are enjoying this as much as I am. oldhouse...yep it is a LONG trip !! c

You can substitute pumpkin for winter squash in any recipe that you have. Here is a good main course one if you like spicy. Clare Thai Pumpkin Curry with Citrus This vegetarian curry offers an array of bright colors - orange, yellow, and red - infused with citrus accents. You'll love the delicious taste of this curry, as well as its healthy combination of vegetables, including pumpkin or squash, yam/sweet potato, carrots, yellow bell pepper, and cherry tomatoes. Add chick peas as a protein source, then finish the dish with a sprinkling of pumpkin seeds and nasturium flowers for a gourmet curry recipe that's as beautiful as it is delicious. Makes a perfect vegetarian Thanksgiving recipe, but is equally yummy any time of the year. ENJOY! Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Ingredients: �1/2 small pumpkin (or subsitute 1 acorn squash, butternut, or any other orange squash except spaghetti) �1 small or 1/2 large yam or sweet potato, peeled and cubed �1-2 medium carrots, cut into thick slices �1 yellow bell pepper, cut into bite-size pieces �1 cup cherry tomatoes �1/2 can chick peas, drained �2 Tbsp. grated orange rind �CURRY SAUCE: �3-4 cloves garlic �1-2 fresh red chillies (or substitute fresh green chilies, OR 1-2 tsp Thai chili sauce) �1 can coconut milk �1 tsp. tamarind paste (or substitute 1 Tbsp. lime juice) �2+1/2 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets) �1 Tbsp. brown sugar �juice of 1/2 lime �juice of 1 medium orange �1/2 tsp. turmeric �1 Tbsp. rice vinegar (or substitute apple cider vinegar) �1 Tbsp. ground coriander seeds, 1 Tbsp. ground cumin, and 1 tsp. fennel seed �1/3 purple onion, sliced �GARNISH: �handful of fresh basil leaves �optional: 1 Tbsp. roasted pumpkin seeds and a few nasturium flowers (or other edible flowers) Preparation: 1.To make the curry sauce, place all sauce ingredients together in a food processor (or blender if you don't have a processor). Process well. Set aside. Prepare pumpkin or squash by cutting it open and scooping out the seeds with a spoon. Either save the seeds for roasting, or discard. Cut the pumpkin/squash into cubes, slicing off the skin. You will probably only use 1/3 to 1/2 a pumpkin for this recipe (save the rest in the refrigerator for cooking later). Prepare the rest of the vegetables plus the orange rind. 4.Place the pumpkin (or squash), yam, and carrots in the wok/frying pan together with the curry sauce over medium-high heat. Stir well. When the curry begins to boil, reduce heat to medium, stirring occasionally. Allow to simmer for 6-8 minutes, or until vegetables have softened. Add the bell pepper, cherry tomatoes, chick peas, and orange rind, stirring to incorporate. Simmer for 2 more minutes. Do a taste test for salt and spice. If not salty enough, add a little more soy sauce. If not spicy enough for your taste, add more fresh chilli (or chili sauce). If too sour, add a little more sugar. To serve, scoop into a large serving bowl, or portion out on individual plates. Sprinkle with fresh basil leaves and pumpkin seeds, then top with several nasturium flowers (if using). Serve with plenty of Thai jasmine rice (white or brown), and enjoy this colorful and fragrant Thai dish!

We're having all sorts of roasted vegetables...beets, carrots, delicata squash, brussel sprouts and cauliflower with some tzatziki dip. I am totally in love with roasted vegetables. We are also having sauteed mushrooms and leeks with melted gruyere on olive bread toast. Yum! And we're playing a game Mexican trains with our neighbors. Better go turn the oven on...

Oh, Deedles, yes, it needs to come out. I think that was all happening during one of your big decision times so it could have slipped by you, and understandably so! Instead of locking the sheets together to make the continuous pattern, they were installed in straight lines and the gaps were filled in with loose tiles. See below. But I have been lucky, and if my biggest kitchen remodel problem is an extra $600 or so in tile (he is ripping out and fixing the wall) and paying a new installer then I really can't be that upset. My GC is nice and does good work, but some of the finishing pretty stuff is not his strong point. If I had picked plain subways like I had initially thought, probably no problems at all. Thanks, andreak1000! When I scroll past the before pics I almost can't believe it's the same kitchen, even though the layout changes were limited to mostly a few inches here and there, and moving the fridge. Haven't tried the oven method yet, though I understand it's great. We so rarely eat red meat, let alone fried or comfort food, that I can't justify loosing that great crusty sear and grease to be healthier or easier. They are definitely grandmas meatballs, but I'm glad I was a little off on the sauce with the diced tomatoes. I probably would have been sobbing into my pasta if it tasted like hers, it's only been a little over a year and we were pretty close for most of my life. Less so the last number of years while she lived in FL, but being the oldest grandchild I had many expiriences and memories that the younger ones just didnt have, especially with my grandfather who passed away when I was 12. It's going to be a while before I make this again, I haven't cried so much in many months. Wasn't expecting that, though I knew I'd think of grandma.