Guess what I did? I put on actual running shoes the other day, meaning yesterday, and they seriously felt like moon boots. It’s crazy how much more cushion they have compared to minimus shoes. I felt like a was bouncing like a little school girl every step I took. And I took way more steps than I wanted to. I HATE running. Like, absolutely completely hate it. I never used to hate it. But when you have 30 more pounds on you than you did in college, sh*t is different. Screw you running. You’re mean. My wide set hips hurt.
I just bought the jacket that’s going to make me love and accept Colorado for it’s wintery ugly soul.
I cannot get enough of this song.
So right now, I have SO much food in my house, it’s obnoxious. I’m trying to finish up all the pictures of food for my cookbook before it’s due on December 1st. And well, it’s a lot of recipes. I’ve gotten a handful done, but I still have about 20 to go. That means I’m usually cooking 3-5 a day, plus making a recipe for the blog. I’ve figured out another reason to have a boyfriend, they eat lots. Then I have someone to help me put on fitted sheets and eat my extra food. Laura can only eat so much, she’s small.
And please don’t offer to come over and eat my food, especially if you’re in Maine. Or Florida. Or Nebraska. Or really any other place than Denver. If you’re in Denver, and you’re not a weirdo, I’ll think it over. But based on the fact that there has been crime sprees up the wazoo in the Denver area, I trust none of you Denverians. Where’s the love people? I’ve come to find out in my 24 years that the more you love people, the more they will love you back. That’s a lie, but I’m still trying.
- 1 small butternut squash, cut in half lengthwise (about 2 cups pureed)
- 4 eggs, yolks and whites separated
- 1 heaping tablespoon coconut flour
- 4 slices of bacon, diced
- ~1/4 cup rendered bacon fat (from the bacon you just cooked)
- 1 garlic clove, minced
- 1 shallot, sliced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh sage, chopped
- salt and pepper, to taste
- Preheat oven to 400 degrees.
- Place butternut squash cut side down on a baking sheet.
- Bake for 30-35 minutes until soft. Then scoop out the excess seeds (I scoop out the seeds after it bakes. It’s way easier that way). Then turn down oven to 350 degrees.
- Scoop out the insides of your butternut squash and place in the food processor.
- Puree until smooth.
- Now place your diced bacon in a pan over medium heat and cook until crispy. Remove cooked bacon with a slotted spoon and place on a plate with a paper towel.
- Now pour out the excess bacon fat into your food processor, leaving behind a tablespoon in the pan.
- With your butternut squash and bacon fat in the food processor, add your egg yolks as well. Puree until smooth, then add to a large bowl.
- In the pan with the leftover bacon fat over medium heat, add your minced garlic and sliced shallots.
- Cook until shallots are tender and translucent.
- Add shallots, bacon, coconut flour, herbs, salt and pepper to your bowl and mix well.
- Now in a separate large bowl, beat egg whites until stiff peaks form. With a spatula, fold in egg whites into your squash bowl until no white streaks remain.
- Grease your ramekins with coconut oil and pour in mixture to each ramekin. My mixture made 5 soufflés.
- Bake for 35-40 minutes.
- Serve and love life.