Hi friends! Happy Monday! I’m ready to get this week over with—I have papers to comment on and poetry portfolios to grade, and then this weekend, we’re headed up to North Carolina to see one of my very best friends get married! Hurry up, weekend!
We had a good weekend—unlike last weekend, our weather was beautiful all weekend long—sunny skies, crisp temps…perfect fall weather!
Friday night, we stayed in and watched a “scary” movie (Drag Me To Hell—meh). I made this super-easy lamb and butternut squash ragout that we both agreed was REALLY tasty. It was also super easy.
Lamb and Butternut Squash Ragout
1 lb. ground lamb
1 large onion, chopped
1/2 a butternut squash, peeled and chopped
1/2 tsp. garlic salt (you can use more or less depending on the sodium level of your stock)
1 tbsp. garam masala
1/2 cup golden raisins
4 cups chicken stock
Heat a tbsp. of oil in a deep pot. Add onion and cook until starting to brown. Add lamb and use the back of a wooden spoon to break up the lamb into small chunks as it browns. Cook for about 10 minutes. Add butternut squash, garlic salt, and garam masala. Stir well to combine. Add raisins and chicken stock. Bring to a boil. Reduce to a high simmer and continue to simmer uncovered until the liquid has reduced and the ragout is thick, about thirty minutes.
Serve over couscous.
It was so delicious that even Tenny couldn’t resist trying to sneak a bite as I snapped a pic.
On Saturday, we had a Halloween party to go to—and we needed to pull together some costumes! Lila told us that she wanted to go as a cat…so we decided to ALL be cats!
Cat, Cat Stevens, and Katniss, that is. It was a pretty clever costume idea, if I do say so myself. Unfortunately, Lila had a breakdown at the party about not being there as Elsa. Costume remorse is real, y’all.
We brought some cookies to the party, which Lila helped me bake earlier in the day:
Pumpkin Spice White Chocolate Chip Cookies
2 cups flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 tbsp. pumpkin pie spice
1.5 sticks softened butter
1 cup packed light brown sugar
1/2 cup granulated sugar
1 egg, plus 1 egg yolk
1 tbsp. vanilla extract
1 cup white chocolate chips
Heat oven to 325.
In a mixing bowl, mix together the flour, baking soda, baking powder, and spices.
In a standing mixing bowl, combine butter and sugars. Cream together until light and fluffy. Add egg vanilla and beat for another minute.
Slowly add dry ingredients to butter/egg mixture, beating to combine. Once fully mixed, turn off the mixer and add the white chocolate chips, mixing by hand until combined.
On a non-stick baking sheet, place cookie dough by tbsp., at least two inches apart. Bake at 325 for about 12 minutes. If you desire soft cookies (and I do!), take them out when they still look a little undercooked (about 11 minutes) and allow them to cook on the baking sheet for another minute or two before switching them over to a cooling rack.
Sadly, I didn’t get any pictures of the final cookie—but we did get a lot of pictures of us baking!
Lila’s favorite part was obviously eating the chips.
The party was a great time, and we spent Sunday relaxing and prepping for the week ahead. Lila helped me cook again—this time, we made some leek and white bean soup for dinner:
I really do think that helping me cook means that Lila is way more likely to actually eat the food. She kept saying, “We made this soup!” during dinner.
Off to shower and get ready for school—have a great day!