Happy Monday, y’all! Hope everyone had a great weekend. We trekked to our local farmer’s market to stock up on provisions for a short week (we start our book tour on Wednesday – come see us in your city!), had a book signing over with our friends at Cook’s Warehouse, spent good quality time with our munchkin and did all we could to Savor the Now. If you’ve been following us for a while, you know that we’re big fans of the gang at Muss & Turners and Local Three (two restaurants in Atlanta). One of their
chefs family members (because this group of restaurants treats all of their staff like family) was diagnosed with Stage IV gallbladder cancer in December of 2012. This excerpt of his (and his wife’s) story from the Atlanta Journal-Constitution’s food critic John Kessler tells a good bit about what they are endeavoring to pay forward to the entire Atlanta restaurant community by opening Staplehouse and creating The Giving Kitchen. Please scroll through the photos, watch Ryan’s talk at the Creative Mornings event, and remind yourself to savor the now. Savor the now every day this week, and every day the week after that, and the week after that…Change your perspective this week by doing as Ryan challenges us: live one day as though you only had 6 months left to live. What would you do differently? What would you want to say to those close to you? How would you live that day?
Yes, Ryan and Jen have had a profound impact on our lives, and the lives of so many here in the Atlanta community.
One of the sub headings in the article was titled “Healing power of food” with Ryan quoted as saying, “Food is your first medicine…What you eat has everything to do with your personal health.” (Ryan has been eating Paleo since his diagnosis and is religious about sticking to local, organic foods). We could not agree more.
We also firmly believe in what’s seasonal, as it doesn’t make a ton of sense to be eating strawberries in the fall, or heirloom tomatoes in the dead of winter. Now that fall is upon us, I’m particularly excited for the fall bounty. Cole crops (cabbage, Brussels sprouts, broccoli, collards, kale, mustard and cauliflower to name a few), root vegetables, winter squash and more are being featured at our local farmer’s markets and on restaurant menus. As such, I happened to see some delicata squash at the market, and I had almost forgotten how simple and easy it is to prepare this, and how sweet and tasty it is!
A lot of winter squashes practically require a chainsaw to hack through the tough outer peel. Delicata squash is actually relatively easy to cut AND you actually eat the skin. Can’t get much easier than that! Here’s a super simple and easy recipe featuring that tasty squash:
- Preheat oven to 425 degrees F.
- Wash the Delicata squash and slice length-wise in half. Using a spoon, remove all the seeds. Cut the squash into 1/2 inch half moons, and lay out on a sheet pan.
- Cut the butter into small pieces and dot the squash with bits of the butter (or drizzle with olive oil or melted coconut oil). Place the thyme sprigs on top of the squash pieces.
- Cook for 10-15 minutes, turning over once to brown the other side. Continue cooking about 5-10 more minutes or until squash is soft and cooked through.