that pile of barfy-looking slop is actually vegan shepherd's pie, featuring my THIRD reincarnation of the french onion soup from weeks back. thrifty domesticity strikes again! observant readers will remember that i transformed the leftover french onion soup into a caramelized onion gravy for our sunday roast dinner (not this past sunday, the one before.) i then used the leftover gravy to add some moisture, flavour, and viscosity to the filling of my veggie shepherd's pie. the filling also featured leftover bacon-fat and sage roasted kabocha squash from the same meal that i had been hoarding in my fridge like a creepy miser. the filling also had onions, garlic, carrots, mushrooms and tvp. i topped it with leftover mashed potatoes (also from sunday roast chicken night) with some newly mashed potatoes to bulk it up, that i mashed with dill and buttermilk. then i topped the whole thing with grated cheddar cheese and threw it in the oven. it was quite nice with a squooge of ketchup. 
on saturday, to go with out movie watching and our desserts-on-the-weekend edict, i made beignets. the dough was really nice, we dusted half of them in powdered sugar and the other half in cinnamon sugar and were eating them piping hot straight out of the fryer. they were delectable! they lost their lustre and toughened up in a direct relationship with how removed they were from the hot kiss of fresh canola oil, but they were still good. the dotytron had an inspired moment where he realized that donut holes play the role of evening the distribution of mass in a donut so that they're easy to flip and don't roll over (my first batch of un-holed donuts - sorry, beignets - were refusing to flip and overbrowning on one side). with the donut trimmings we made these cute little guys, our donutty men from a donutty planet (corporeal integrity was a bit of an issue...a lot of them did not emerge from their boiling canola oil bath intact):
this is my sad sunday breakkie corned beef hash, complete with busted yolk fried eggs:
and finally, the banana tart of love - this was AMAZING, if i do say so myself:
tonight for dinner we had a roasted butternut squash, sage, and gorgonzola pasta. it was SO easy! it's like a mash-up between my roasted squash and brown butter pasta and the spinach and mushroom pasta with two cheeses. that's enough out of me. i have to finish seaming up that baby sweater so that i can fully put it in the can and i've got some pleasure reading to do. the pleasure reading includes: RESEARCHING A HAWAII VACATION!
that's right, i think we might go to hawaii for our lune de miel (doesn't that sound like, 70% less ghey than 'honeymoon'?) the dotytron has been gripped with the desire to check out volcanic activity since he took that correspondence geoscience course last year and it JUST SO HAPPENS that hawaii is home to some of the world's most active volcanoes. AND you can get a return flight from honolulu for SIX HUNDRED DOLLARS. THAT'S CHEAPER THAN VANCOUVER. IT'S LIKE THEY'RE PAYING US TO GO! lol! that justification only goes so far because hotels in hawaii are muy expensivo. i'm kind of thinking i might want to bling out for the first few days and stay at a top-flight place and then return to our usual mode of travel for the adventuring/volcano-chasing/hiking part. anyway, right now that's number 1 with a bullet. i want to sit on a white sand beach and roast in the sun and relax and then go snorkeling and scuba diving. the dotytron is pretty hell-bent on us getting our scuba certification in toronto first so we don't waste time being n00bs in hawaii. lol! i can't believe this is kind of sorta in the preliminary stages of happening.
i know this is a pretty dinky post...i really want to finish that baby sweater and i'm kind of zonked right now. i'll be back with book reviews tomorrow.
fin.
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butternut squash, sage, and gorgonzola pasta
serves 4-6, main course
1 large or 2 small butternut squash(es), peeled, and cut into 1/2"-1" cubes
1/4 bunch of sage (like a 1/4 c. chopped)
150 g. gorgonzola cheese (the dolcette kind), cut into smallish pieces
4 T. of butter, cut into small pieces
1 lb. of dry, short pasta of your choice
olive oil
salt and pepper
- toss the squash cubes in olive oil, salt, pepper, and the chopped sage. throw these on a sheet pan in a 450F oven and roast until golden brown and tender (about 30 minutes)
- meanwhile, have a pot of boiling salted water going.
- when the squash is close to being done, cook your pasta.
- when the pasta is al dente, drain it, and toss it with the gorgonzola, butter, and cooked squash. season to taste with salt and pepper.
1 large or 2 small butternut squash(es), peeled, and cut into 1/2"-1" cubes
1/4 bunch of sage (like a 1/4 c. chopped)
150 g. gorgonzola cheese (the dolcette kind), cut into smallish pieces
4 T. of butter, cut into small pieces
1 lb. of dry, short pasta of your choice
olive oil
salt and pepper
- toss the squash cubes in olive oil, salt, pepper, and the chopped sage. throw these on a sheet pan in a 450F oven and roast until golden brown and tender (about 30 minutes)
- meanwhile, have a pot of boiling salted water going.
- when the squash is close to being done, cook your pasta.
- when the pasta is al dente, drain it, and toss it with the gorgonzola, butter, and cooked squash. season to taste with salt and pepper.
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