Orange Yellow Blue

Life kind of reminds me of this these days. Except with food. Ok maybe it doesn't make sense but this post is about colors. Look at the orange acorn squash I transformed into soup! First just split it in half and think about how its shape and outline would make a fabulous bed linen print.



Best friends! Brush 'em with oil and stick face down in a pan and roast for about 45 minutes. Throw in an onion too, for fun.

Bright orange happy mushy yummy. Scoop that business into a bowl.

Marvel at the inner workings of an onion.

Grate some ginger and garlic into your soup pot. Fry in coconut oil until soft, add half a chopped apple and your baked squash and onion, cover it with veggie stock. Simmer away and add a big pinch of curry powder and some cinnamon, salt and pepper. When you can't take it anymore throw it into a blender and puree until smooth. I like my soup thick, but it can be thinned out with some more stock.

Last weekend I had a visit from an old friend who I hadn't seen in 6 years to the week. Last time it was Valencia. This time, it was Montreal, jazz, brunch, tons of reminiscing and piecing together entire nights spent together in Dirty old Dublin...and EGG TARTS.


These were so ridiculously yellow, which begged the question: food dye? turmeric? or just a whole lot of yolk? The answer: who cares, it's yummy.


Blue turned to red upon the arrival of some of the Sudbury crew for impromptu dinner and drinks on a Tuesday. Thanks friends!

It was a Tuesday that felt like a Friday.



This was a Friday that felt like a Tuesday.