Believe it or not, the number of pumpkins on our porch is now down to SINGLE DIGITS! Ok, ok, I guess that’s highly believable considering the number of stuffed pumpkins and pumpkin bread I’ve been making.
But this past weekend I made banana bread instead!
Weekend food prep comin’ in hot.
I mentioned it already, but I also made this farro and kale salad for my lunches.
And then for dinner I remade this tortellini soup.
It was such a hit back when I first made it, I promised to remake it every other week and the fam is HERE FOR IT.
No joke they all wanted it again the very next day (which they did get as lunch leftovers).
I made it in the instant pot again, and this time used chard from our garden instead of kale.
Is there anything more dreamy than the swirl of added cream?
I may try other kinds of pasta next time I make it…like bowtie…or maybe something more sturdy, like banza?
Have any of you tried Kite Hill’s pasta? Will it fall apart in a soup?
Kyle brought me home two new flavors of Tony’s Chocolonely bars after he was out of town.
He is so lucky that one of the places he frequents for work is near an amazing Whole Foods. I wish he could bring me back more but, alas, his day long drive home isn’t exactly the most practical way for me to do my grocery shopping.
