Blogs & Recipes — flowers & bread
An ode to the "betwixt" season between winter and spring, our village basket ingredients this week can be used toward a heartier, winter-inspired pasta like this one, or a more spring0like version with pancetta and peas. Just depends on which side of the betwixt you fall. Satisfying and rich, almost unctuous, and packed with umami, this recipe comes with an unexpected drizzle of honey. A little nod to the sweetness of the season ahead, I think! There's no wonderful origin story here, the recipe comes from an old issue of Saveur magazine. I had it clipped out, so no context...
In this photo from last January, I had different plans for 2020. Tricia and I were looking forward to a year of exciting growth. Plenty of travel included. You know what happened next. Here's how things changed for us. 1. The March shutdown instantly shut off our revenue streams Heading into March 2020, our cafe was bustling and we'd celebrated a busy Valentine's Day in the floral studio. Or spring workshops were our most unique thus far and were sold out. Our April trip to The Cotswolds was booked with an exciting group of travelers. We were planning to lead a September trip to Tuscany. Showers and weddings...
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The name Butternut Squash Cappuccino caught my attention on a menu in a beautifully designed restaurant we were visiting, Brasserie des Heras in France. The pretty presentation of squash soup in a glass mug, with a little salty whipped cream, or frothed milk if you can do that at home and the addition of a little grated dark chocolate makes this simple soup something extra special and easy to do at home! Butternut Squash Cappuccino Soup Recipe by Tricia Wheeler Serves 6 3 butternut squash, cut in half, seeds taken out 3 onion chopped into dice 6 garlic cloves diced 6-8 cups...
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