Tonight it was this: Butternut Squash Salad with Farro and Pepitas
The recipe actually came from the Smitten Kitchen blog – I love the four different season categories on her recipe index, and this will be a go-to fall recipe for sure. I’m also loving her new cookbook – I picked up my copy during E’s book fair a few weeks ago. Yum. Each recipe looks better than the one before – I’d highly recommend putting a copy on your holiday wish list.
So I got a permanent crown on one of my teeth installed today at lunch. I’ve been sporting a temporary for two weeks which meant that I did a lot of eating on my left side. Plus no gum, no chewy candy, no Twizzlers – pretty much the stuff that gets us through a super long car drive for days on end. I’m feeling quite a bit better tonight, but I was not too fond of having a pair of pliers inserted into my mouth and the temporary crown yanked off my vulnerable tooth. That was some pretty permanent cement for a temporary cap. Ouch.
I mean OUCH!
It’s been a long time (maybe never) since I felt pain like that. There is, of course, that unmedicated childbirth kind of pain. But tooth pain is in a class all its own. And you just get a bit of white porcelain to show for it. Not a Baby F.
See? Completely worth it. (Those were her pretzel goggles, hour six of the day one/ fourteen hour marathon car drive.)
Which means that something kind of soft was a good dinner idea for the evening. Delicious. You roast squares of butternut squash with some olive oil in the oven while cooking the farro on the stovetop and toasting the pepitas (somehow I’ve managed to acquire quite the stash of those, so it was good to use some more in this dish). Meanwhile you have some red onion sitting in some sherry vinegar with a little salt and sugar, getting nice and pickled and sweet. It’s even better when your husband does all of these steps before you even walk in the front door! You stir it all together and then sprinkle the toasted pepitas and some good cheese on top – she suggests a ricotta salata – I did a nice goat cheese. It is so, so good. Kind of warm and sweet with a bit of salty from the pepitas and the cheese. Super filling as well, but not the stuffed kind of filling from eating a similar dish main with pasta. I’m pretty excited to have some sizable leftover containers of this for lunches. Even the girls ate it up, although the little one claims to not like onions now.
A completely respectable dinner on its own – we added some delicious soft and chewy bread on the side which made it even better. Hooray for fall dinners, and hooray for no more tooth pain. Wins all around.