Acorn Squash and Honey Pie

I've made this a few times in the past month, and we've all been pleasantly surprised by the unusual deliciousness of this pie.  So, if you have some acorn squash floating around your pantry, give this a whirl.  Mmmm.

Adapted from Martha Stewart Recipes:

1 acorn squash, halved, seeds/strings removed, and baked, cut sides down, for about an hour at 375' in a pan filled with 1" of water, till cooked soft.  Let cool, scoop flesh from skin, and mash.
1/4 tsp. cinnamon
1/2 tsp. ginger
3 eggs
1/3 C milk
1/3-1/2 C honey, brown sugar, or a combination of the two (remember brown sugar is sweeter than honey, adjust accordingly!)  (And you should definitely try the honey at least once!)

Pour into a pie crust, bake 10 min. at 425', then lower oven temp to 350' and bake a further 40-45 min., till a knife inserted in the center comes out clean.

Around the House

It's been a busy few weeks here. The garden is (finally!) beginning to come alive, Todd's assembled a set of chairs and a bookshelf, and installed a few more spotlights downstairs, and Roo and Moo are still keeping us on our toes. So here are a few pictures from around the house these days.

I can't leave this thing alone.  Too many colors and patterns to explore!

Some shoes we found at Little Folks for Roo to grow into.  She slips into them to wear out onto the deck for now.  Deer!

I like the way the freshly washed flatware shines in the rinse water. 

Taking pictures of it almost makes washing the dishes, er, fun!

I managed to take pictures of some of the dinners I've been cooking lately, so those are coming soon.  Also, I just discovered adding wheat germ and ground flaxseed to our homemade bread, and they definitely add to the YUM.  Also, substituting 1/4C of rice flour in your pancake batter makes them lighter, fluffier, and altogether more delectable.  Saturday morning pancakes keep getting better!

Hoppy Easter, if I'm not back before the week is out!