A ‘Wild Rompus’ + a Fall Salad

It’s been too long since I’ve written. That’s a culmination of a few things. 1. I was a hair tired from the Sunday extravaganza and pretty much just needed a day to focus on the brilliance of a fully checked off to do list and 2. My internet has been down in my home for 3 days straight. Nothing makes me crankier and even as I write this I’m writing in a draft format completely unconnected to my blog and it’s bothering me. Comcast is on their way (hooray!) so hopefully this can go up tonight. And lastly 3. My back needed a slight break from all the cooking. Those 30 year old bones are creeping up on me.

Well, L’s party was a success. And I judge that by two things. 1. L’s face during the party (completely enthralled) and 2. The lack of leftovers.

Ok I’ll admit one of the reason I always go a bit overboard with the food is to enjoy the leftovers for a day (or two) after the event. The big pot of black bean soup that was bubbling away all day, well, I dreamed of having a warm bowl at work for lunch the next day and an easy prep for dinner that night – just heat it up. That didn’t happen. There was *maybe* enough for one bowl and I saved that for M as he didn’t get any at the party.

Another thing that was going faster than I could keep up with was the ‘fall salad.’ This one is a make again. Perfect for the season and I had about 5 requests during the party for the recipe so I knew it had to go up – asap!

So, enjoy pictures from the ‘Wild Rompus’ as well as the perfect salad to carry you through November.

Fall Salad

2013-09-17 13:16:30

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Ingredients

1. 1 bag of mixed greens
2. 1 bag of arugula
3. handful cranberries
4. handful almonds - I found cinnamon roasted ones from Caputos that were out of this world
5. 2 cups of roasted butternut squash - TJ's sells it all ready cut into chunks so just dice it up, toss with olive oil, salt & pepper and roast @ 425 degrees for 15 - 20 minutes

Instructions

1. To make your vinaigrette whisk together 1/3 cup white balsamic vinegar, 1/2 cup of olive oil, generous amount of salt and pepper and a palmful of snipped chives.
2. Toss everything together right before serving.

Adapted from DinnerALoveStory

Adapted from DinnerALoveStory

A Life From Scratch. https://a-life-from-scratch.com/

He’s 5…!
Courtney

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Courtney

Courtney is a wife to M and a mom of two boys, L (8) and B (3). Most of her blogging is done frantically during nap time in between laundry, cleaning, and the occasional housewives rerun. Or the brief hour or so that she can stay awake after the boys go down for the night. She loves her sleep. Read more...

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