Kitchen tastes this weekend -

Butternut Squash soup, delicious!

Tasty pasta with haricots verts, cannellini beans and pine nuts.

A sweet Autumn dessert!

 I enjoy cooking this time of year - how about you?

This weekend is bringing rain, heavy at times.

I'll perhaps bake bread and make potato and leek soup.

I've cooked every day since end of March!

*********************

I'll be taking a break from blogging this week as my MacBook Air

is going on a trip to Apple repair. I've waited months for an appointment

 due to COVID and at last have one tomorrow afternoon. Like many people

 with 2018-2019 models, I have one of those bad butterfly keyboards which

 is now almost impossible to type on as it repeats letters constantly, along

 with other crazy stuff, and I spend ages correcting everything I type.

I do still have my older, sluggish MacBook Air which I can use in a pinch.

Stay well - be safe.

I'll be back as soon as I can.

A very happy Thanksgiving weekend to my Canadian friends.

 

Eggs, pasta ------------- and bacon perhaps!

Happy Boxing Day to all my British, Canadian,

Australian, New Zealand, African readers - any and all around the world who 

celebrate this fun day.

 I rarely eat a 'cooked breakfast' preferring a bowl of oatmeal with fresh berries, 

yogurt (my current favorite being Noosa brand's strawberry rhubarb), or just a 

slice of toast (must be really crunchy bread, dislike soft toast) with English thick cut, 

slightly bitter orange marmalade. . . . . and coffee, lots of strong black coffee.

Bob enjoys making his own breakfast most mornings - cereal with berries 

and banana, yogurt, a toasted English muffin and orange juice.

On Christmas morning I decided to surprise him with this breakfast

dish simply called Bacon and Egg Linguine. It kicked off a relaxing morning 
with something unsweetened to tide us over until dinner in the early evening. 

Recipe is simple and would be easy to make for a small brunch crowd.

 Cook linguine until al dente.  Meanwhile dry-fry pancetta or thin sliced bacon 

until crisp, drain on a paper towel and keep warm

Drain pasta, add a little olive oil, freshly grated Parmesan cheese, finely 

chopped parsley and good grinding of black pepper. Serve in warmed bowls, 

topping pasta with the bacon and a fried or poached egg cooked your favorite way.

My own version is without the bacon of course. I enjoyed it and think this would 

make a good Boxing Day brunch, lunch---------or a light supper dish with a green salad alongside.