Fall is here!! Which means it is time for my favorite fall vegetables, including winter squash! I have only made spaghetti squash one other time, and thought it was time to revisit this delicious veggie.
Before I left Los Angeles, I had a great dinner party with just the best company. Between the delicious, (and sneakily potent) sangria, the appetizers and main courses, the cherries and banana boats, we were very full and very happy. Oh, we had a blast.
|Matt and I cooking away!|
For this post, I’ll share the starting appetizer recipe from Matt. He taught me how to make his Bruschetta (with an Italian flag twist), and it was fantastic.
Italian style Bruschetta
- 1 loaf French baguette
- Olive Oil
- Mozzarella balls
- Balsamic Vinegar
|sliced tomatoes and avocado awaiting|
|Matt hard at work|
– Italian-style Bruschetta
– Roasted Eggplant and Asparagus
– Grilled Chicken and Peppers
– Black Bean and Corn Quinoa
– Spinach and Salmon Stuffed Portobello Mushrooms
|Marinated with peanut sauce and grilled|
|Black Bean and Corn Tri-Color Quinoa|
– Banana boats
– Sangria made by Jordan and Kelsey (which actually made for an appetizer, dinner drink, and dessert!) This might be the best sangria I’ve had, topping the ones I had in Spain. Very well done guys!
|View of downtown from Congress Bridge|
I have been horribly behind on my blog because as some of you know, I have picked up my life, packed whatever I could into my little Rav-4 and drove off to Austin, Texas. I was in Los Angeles for only about five years, but I felt that a change was needed. I have always wanted to live in another city before settling down, but I didn't have the guts to do so. Sure enough, somewhere along the last six months, I grew those guts and well, here I am in Austin.