skip to Main Content
Menu

We’ve been on the road and are just now back in our studio. While we were gone, fall finally arrived with its brisk weather. (There was actually a dusting of snow in the woods by the river this morning.) We built a fire in the wood-burning stove—it made it so cozy in here. Inspired, we buried a few small deep-purple eggplant and a kabocha squash right in the red-hot embers and roasted them until they were tender and smoky. The eggplant were dressed with olive and walnut oils, lemon juice, s&p, sumac, and parsley. The squash flesh was seasoned similarly, with olive oil, diced preserved lemon, pepper, and parsley. Cook something delicious for yourself and have a lovely weekend, dear friends.

 

Back To Top