How I start my morning sets the tone for my entire day. I’m an early-bird, so I tend to spring out of bed and then take things slowly – I linger over my first coffee of the day, enjoy breakfast sitting down, and spend some quiet moments in a sunny spot watching my little guy play on the floor while reading my favourite blogs or perusing Pinterest for beautiful food photography. It’s a little ritual I look forward to waking up to.
I’m a dessert everyday person.
Most nights of the week, dessert is an apple sprinkled with cinnamon, or some partially-thawed cherries or berries topped with a dollop of plan yogurt and a swirl of maple syrup.
I realize I’ve just made some die-hard dessert fans recoil in disgust. You’ll never trust me with the word “dessert” again!
Today I’m skipping the chitchatty preamble and going straight for the flowery recipe description that you probably roll your eyes at because these Chocolate Chunk Almond Cookies are SO GOOD that I actually googled iambic pentameter, wondering if that I do them descriptive justice (I couldn’t).
So here’s what you’re looking at:
Ok, folks, I’m admitting to you that an entire butternut squash was just hoovered between me and a 17-month-old. Because this is a safe place and I know you won’t judge me. And if I turn orange, you know why.
Fun side note: my grandma actually turned orange once. Because she drank too much Tang. And yes, that’s the same beloved grandma who very nearly forked my cockatiel to an untimely death.
But oh man, these butternut squash “fries” are good – sweet, caramelized edges, crispy ends and chewy middles. They really exceeded my expectations!
I wish I could claim this one as my own, but alas, it is not. It is probably the best-selling menu item at the most popular Indian restaurant in Canada. If you’re in Vancouver, go to Vij’s and order it. And if you’re not, you can make it at home.