eat this tonight

We made this on Saturday (thanks to Brad’s boss) and we absolutely loved it.  I wasn’t sure what to expect, so I was needless-to-say, pleasantly surprised when this medley of flavors melted in my mouth.  We roasted the peeled squash (first tossed in a bowl of EVOO) in the oven for about 40 minutes; sauteing the kale took only minutes because I’m not a fan of completely wilted greens.  While the kale finished cooking I added the squash and immediately added a generous portion of Manchego cheese.  With just a little S&P to taste, it was perfection!


    1. Oh Kate, you totally underestimate yourself! As for my layouts… I use good ol’ photoshop. Granted right now I have CS5, but up until about 6 months ago I used photoshop elements 3.0! (I think they are on 10.0 now!) And elements really is a great economical alternative to the entire creative suite. It takes a little getting used to, but once you get the hang of it (and learn keyboard short cuts!!!) you’ll be well on you way!

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