Early Thanksgiving dinner? Eh not really, we just like having an excuse to eat!
My friend Nitya hosted the perfect fall feast last weekend. We pitched in for lunch and we ended up with a lovely spread: a pear and pomegranate salad, fresh hummus, garlic bread knots, Israeli couscous, and my favorite, butternut squash soup.
The food was amazing but more than that, the company was hard to beat. Us girls have been friends since middle school and we were finally together in one place, bonding like we used to back in the day. It’s funny how so much has changed over the years but the same essence of the friendship still remains.
Now the soup was no ordinary butternut squash soup. Normally, I think butternut squash soup is too sweet but this one combines the right blend of thai spices and coconut milk that makes it so darn good. Try the recipe if you don’t believe me.
Israeli Couscous with sweet potatoes, carrots, bell peppers, eggplant. Topped with sliced almonds:
Roscoe peeking under the table looking for some food. Sorry puppy!
Don’t you just love the holiday season?