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.



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