Well, here we are again.
And that means I get to (have to?) cook for the family once again. This week was a tricky week when it came to deciding what I wanted to make. Since I only was able to do one recipe last week (read the post), I felt I needed to knock out at least three this weekend.
While I’ve not given myself an “official” timeline, I am trying to do at least 100 recipes over the course of the next year. That comes out to about two recipes per week. Which I think is doable…for now at least.
I was feeling kind of down for most of the week. I’m not sure if it’s the seasonal change or the pandemic. Most likely both. So, I decided I was going to make something sweet to have as a dessert over the weekend!
And I think I found the perfect thing: Apple Pie Bars
This recipe is featured in Cooking For Jeffrey which is one of the books I haven’t made anything out of yet, even before this project began.
I chose this one for a number of reasons. First, it seems pretty easy. Second, apples are in season here in New England this time of year. And finally, because who doesn’t love apple pie? I mean, I know it isn’t truly apple pie. But it’ll give me the feeling of eating apple pie.
At least I hope so!
Now, the next challenge was what would I make for dinner?
After looking through some of the cookbooks I have yet to cook ANYTHNG out of, I decided on something from Foolproof. It is a pasta dish that I’ve wanted to make for a long time: Straw & Hay with Gorgonzola. I then decided to make a a salad to go with it. (I’ll have my three recipes!)
I went Back to Basics and found a tasty-looking autumn salad that I think will complement the pasta nicely. Roasted Butternut Squash Salad with Warm Cider Vinaigrette just screams Fall. Doesn’t it?
I can’t wait to try these tonight. Now, off to get the ingredients I don’t have.