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!

Continue reading “HUBBARD SQUASH SOUP”


2014_01_19aWe had originally planned on having a get together with our dear friends Mark and Ksenija (who is an extremely talented photographer. You can check out her work here!) around Thanksgiving (hence the name “Friendsgiving”), but our schedules didn’t line up until now. It worked out because it gave me ample time to plan the epic menu. After we enjoyed an incredible vegetarian meal together at a vegetarian restaurant called Inn Season in Royal Oak, I was inspired to do a complete vegetarian spread. I thought it would be a great contrast to your typical heavy holiday dinners and a great way to start the new year. Continue reading “FRIENDSGIVING 2014”