We were at the farmer’s market the other day and saw these huge blue colored squashes I had never seen before. When we inquired what they were, they said they were hubbard squash and they’re delicious. She also said since they are so big, it’s best to throw it on the ground to open it up. Hmmm, I love winter squashes and I love smashing things, so why not? Even if it tastes bad, it would be four dollars well spent just to smash it. I decided to make hubbard squash soup to start with.
Cue the Smashing Pumpkin’s song (or in this case Smashing Squash) and let’s break this thing open!
The day after Thanksgiving is the official start of the Christmas season. At least that’s how it was in our house growing up. That’s when my brother and I would help my parents put up the Christmas lights on the house. There was an inside team and an outside team. The inside team were the light checkers, and the outside team were the light putter-uppers. While we did all of this we would graze on the Thanksgiving leftovers all-day long. And of course to set the mood, we would start jamming the Christmas tunes. Christmas music in November!? It’s so early, what’s wrong with you!?
The much awaited part three of a story that started eight years ago…
Chili in our family is a Halloween tradition. What turkey is to Thanksgiving, chili is to Halloween. I can’t imagine a Halloween without it. Even when we aren’t with my parents on the holiday, I try to carry the tradition and make her famous chili. It’s not overly spicy, or interestingly unique, but it is a classic dependable recipe. If you like to experiment, this is a good base to make your own creation. However, I don’t like to stray too far from this tried and true recipe. 