/* Dinner History */
= Dinner History =
* 2018-12-04 [https://cookieandkate.com/2014/creamy-vegan-butternut-squash-linguine-with-fried-sage/ creamy vegan butternut squash with fried sage] 3x plus, I added the roasted tomatoes from [https://ohsheglows.com/2011/09/06/roasted-tomato-basil-pesto/ roasted tomato basil pesto] doubled, and [https://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/ vegan parmesan cheese] also doubled, though that was extra for sure. Truly excellent, one of the best dinners of 2018. I'm adding to favorites, in fact, since this was the third and best time. Also, not regularly mentioned here, but I almost always make "hack bread" in the bread machine, with a random spice added for fun. Tonight was cumin, which I've done before and is excellent, probably the best spice to add. For reference, the bread maker recipe is: 1.5 cups warm water, 3 cups flour, 2 tsp sugar, 1 tsp salt, 2 tsp yeast. Plus I usually add 1-3 tsp of a spice, tonight it was 1 tsp cumin & 2 tsp cumin seeds.
* 2018-11-20 [https://www.geniuskitchen.com/recipe/butternut-squash-and-roasted-red-pepper-soup-131936 butternut squash and roasted red pepper soup] a repeat, 4x, with [http://barefootandbaking.blogspot.com/2012/05/pizza-factory-breadsticks.html pizza factory breadsticks] aka twisty garlic bread, a repeat. Both excellent. The soup, I used 14 small gala apples, since they were on sale, and the soup was super bright, people really liked it. We also added fresh ground pepper at the end, a master stroke. The twisty bread delicious as always - just the right amount of crunch!