Enjoying Dad

When we get to see him we just can't get enough of him.


And when he makes me food like this!

(T-bone steak, and grilled eggplant with tomato, onions and cucumber in vinegar on top)

I had to practice some serious self control with this bad boy. I could have polished it off no problem. So good.

And,

(grilled tilapia on quinoi with my favorite salsa/salad of avocado, corn, jalapeno, cucumber, tomato, cilantro and fresh lime.)

I wish Ryan could just stay home and cook for us all the time -we'd certainly eat a lot better! I think it would be close to Heaven. It sure beats mom's frozen pizza, pasta, or my favorite - cereal.

One of these days we won't have a pregnant, tired, not-liking-dinner-time mom.

Perfect for Fall - Butternut Squash Bisque

Ryan found this recipe a year or two ago on Allrecipes. We had it again on Sunday. It takes some time, but you have to try it - you won't be sorry!

Look at that pretty color.

Ingredients:
1 tablespoon canola oil
1 tablespoon unsalted butter
1/2 cup diced onion
3/4 cup diced carrots
4 cups peeled and cubed butternut squash
3 cups vegetable stock
salt and ground black pepper to taste
ground nutmeg to taste
1/2 cup heavy cream (optional)

Directions:

1. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
2. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
3. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.