chunky knits paired with beautiful gowns is a huge YES!!! for me. which is why i am so insane for the pieces from new form perspective…
the “clothing engineer” behind the label is the brilliant gail travis and i have to say she has found such a fan in bliss…maybe the ultimate fan. i so hope you feel the same way…i honestly don’t know how you couldn’t.
I know it’s a little early but I love fall flavors. Squash, apples, pears, warm spicy and sweet they make me want to start a fire, curl up with a good book and eat to my hearts content. The holidays aren’t that far away and they bring lots of opportunity to indulge but it’s nice to have options for lighter fare to keep things in check. Rich earthy mushrooms, sweet butternut squash and tart pomegranates pair deliciously with the nutty flavor of millet. Millet is gluten-free so it’s a great alternative if you are cooking for someone that is gluten intolerant. Serve this for a healthy modern take on your usual stuffing, it might just start a new family tradition.
Millet pilaf with roasted butternut squash, mushrooms and pomegranate
1 cup millet
2 tablespoons olive oil divided
1 medium butternut squash
2 tablespoons chopped fresh sage
1 pound cremini mushrooms, sliced (if you can find chanterelles they would be delicious)
1 cup pomegranate seeds
1/3 cup roasted pistachios
1 tablespoon balsamic vinegar
¼ cup chopped Italian parsley
Pre-heat oven to 375 degrees. Place squash on a baking sheet, sprinkle with the sage and toss with 2 teaspoons of the olive oil and season with salt and pepper. Roast, stirring once or twice until tender 15-20 minutes.
On a separate baking sheet, toss the mushrooms with 2 teaspoons olive oil and season with salt and pepper. Spread the mushrooms in a single layer and roast for 10 minutes.
To prepare the millet bring 1 quart of water to a boil. Season the water generously with salt as you would for cooking pasta. Add the millet and cook for 13 minutes. Drain the millet into a fine sieve and then place the sieve back over the pot and let steam for an additional 10 minutes until fluffy and dry.
Place the millet in a large bowl and add the squash, mushrooms, parsley and pomegranate, drizzle the balsamic and remaining tablespoon of olive oil over the top and toss gently to combine. Sprinkle the pistachios over the top and serve.
a few weeks ago i met extremely talented, local children’s book author brooke smith. brooke had always wanted to write a book about her daughter, mimi. you see mimi took her love of animals and did something really wonderful with it…but i’ll let brooke tell you all about it. oh and did i mention brooke’s book, mimi and maty to the rescue is my b’s very favorite…well it is!
it is my absolute pleasure to introduce brooke smith:
I’m a children’s book author living in Bend, Oregon. I’m excited to say that I’ve just released my first book,Mimi and Maty to the Rescue! Book One; Roger the Rat is on the Loose!”
The book is inspired by my daughter, Mimi and her special 3-legged dog friend Maty. I’ve always wanted to write a book about Mimi’s big heart and all the fun she has helping animals. When Miimi was 11, she created the website www.freekibble.com, to feed homeless pets at her local animal shelter. Since then, Freekibble has fed over 8.5 million meals to shelters, rescues and foodbanks across the country. Maty, an Australian Shepherd, is the canine ambassador for the Humane Society of Central Oregon, a Disc Dog champion… a real-life superdog!
Mimi and Maty to the Rescue! follows the adventures of Mimi and Maty as they set out to rescue any animal that needs their help! The illustrations are by an amazing New York City artist, Alli Arnold… who has captured Mimi and Maty perfectly with her delightful, colorful illustrations.
To celebrate the book launch, we’re working with generationOn, to donate a copy of Mimi and Maty to the Rescue! for each one sold, to kids organizations, schools and libraries.
I hope my book will get other kids excited to help all the 4, and 3-legged creatures that need them. Enjoy!
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