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![harvest moon cafe harvest moon cafe](https://media-cdn.tripadvisor.com/media/photo-s/03/9c/05/98/harvest-moon-cafe.jpg)
1 large leek, white and light green parts only, chopped and washed well (sub: onion).1 large carrot, peeled and finely diced.For a vegetarian version, I would substitute 2½ cups of cooked brown rice and some toasted almonds for the turkey.
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I skipped the cheese because of lactose-intolerance in my friend's family.
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For the version in the photograph, I used mild turkey sausage and added some cooked wild and brown rice because I had no mushrooms. It seems kind of obvious, but when we feed others, we are also feeding ourselves in a different way. I plan to make little care packages of the golden rolls and drop them off on the doorsteps of a few friends. I have already decided that I will bake my normal big batch of our traditional Thanksgiving squash rolls even though I'm only cooking for three this year. It felt so good to package up the stuffed squash along with my own garden-grown broccoli and know that it was going to nourish the newly expanded family. My kitchen was filled with the comforting smells of roasting squash and onions and garlic slowly caramelizing. This, at least, is cooking I'm used to doing without being present when it is eaten - although I missed peeking at the newborn and hugging the new parents. Over Zoom and bowls of the same soup, we talked about the book but also about how we were all managing - and struggling, too.Ī couple of weeks ago, I made a "welcome baby" meal for another friend. On Sunday afternoon, I simmered up a big pot of Mexican-style meatball soup for my book club and packaged containers of soup and garnishes. It's really a minor hardship in the bigger picture.īut just because we can't be together in person, that doesn't mean I can't cook for others. I'm grieving the loss of serving up warm soups and stews to small groups of friends (safely distanced) outdoors, though I understand why it is necessary. But it's seeing the faces of friends and family gathered around a table - or outdoor firepit -enjoying that food and each other that brings me the most joy.Īs of recent days, our in-person circles have shrunk drastically. There is something satisfying about taking raw ingredients and dicing and slicing and sautéing and simmering up something delicious. I remember thinking about it for a minute and recognizing - somewhat belatedly, to be honest - that it wasn't so much the act of cooking I loved, but cooking for people. One day, he asked me if I loved cooking as much as he loved playing soccer. When my now 23-year-old son was about half that age, he was obsessed with soccer. Harvest-Stuffed Squash packed up for a friend.Thanks for reading - no matter where you find us! To never miss a post, subscribe to our newsletters here. with a feast's worth of our newest food stories. And don't worry: The Bite Club newsletter will still land in your inboxes every Tuesday around 4 p.m. Now you can head to the food section in between weekly issues for everything we write, whether or not it shows up in print. They'll just live in a slightly different place.
#Harvest moon cafe series#
It's been fun (and delicious).īut it's time to streamline our mise en place.īreaking food news, Dining on a Dime, Home on the Range, Drink Up and our other occasional online series aren't going away. It's been the home of food news, posted on-the-fly as it happens. It's where we've shared our adventures in Dining on a Dime and the recipes we're cooking at Home on the Range. Since 2009, this blog has been the place where we've published our online-only food and drink stories. Hi there, food lovers! We've decided to '86' the Bite Club blog - R.I.P.