I’m in love with Portland. There I said it. This is one of the cutest cities I’ve ever been to and I’ve only been here for about 14 hours, 8 of which I was sleeping. It is a food heaven, super green, really happy town. I sound like a total hippy right now, but I don’t care. It’s amazing. I want to come back here, go boating and rent a house for a couple months. That’s seriously a new goal of mine.
And it doesn’t really snow here?? Holy balls. Where do I sign up??
Anywho, I leave for San Diego from Portland today. Thankfully I get to take a little break for a day to hang out in San Diego, head to CrossFit Invictus for a workout Saturday morning then go to dinner and some drinks with some girlfriends at night after our book signing for The Paleo Kitchen. We will be doing another book signing at Costco in Mission Valley from 1:00-3:00pm tomorrow, on Saturday. You should come! And if you don’t have a Costco membership, grab a friend who does! We had a great turn out at our first Costco signing, so we hope this one tops our last one!
I’m seriously sad to leave Portland. This weather is perfect here right now. But San Diego is a pretty great place to go to instead. Especially since I will get to CrossFit there AND hang out with my girlfriends from California at an awesome restaurant. I may even have an alcoholic beverage. That sounds real nice.
I’m obviously all over the place right now. And I need to catch a flight. But soon I’ll be able to update you on all of our travels and get you some new recipes for the blog! Don’t you worry!
Dill Butternut Squash Fries
- Yield: 4 1x
Ingredients
- 1 large butternut squash (about 2 pounds/860 grams)
- 1 tablespoon coconut oil, melted
- 3 tablespoons roughly chopped fresh dill
- salt, to taste
Instructions
- Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- Cut the bottom off of the butternut squash so you have an easy cutting surface. Use a sharp knife or a peeler to remove the skin of the butternut squash. Cut the squash in half, remove the seeds, and cut into fry-size strips.
- Toss the fries in a large bowl with the coconut oil, dill, and salt. Place fries on the prepared baking sheet, making sure not to overlap in order to keep the fries cooking evenly.
- Bake for 35 minutes, or until tender on the inside and crunchy on the outside. Remove from the baking sheet and place on a cooling rack to help retain their crunch. Eat while still warm.
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Carrot Fries with Garlic Aioli
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YUM! I feel like every recipe you post from The Paleo Kitchen leaves me drooling. I preordered the book, but I’m out of the country for another month so I have to wait (not so) patiently to get my hands on it!
1. These look delicious and I’m making them asap.
2. I just want to put it out there that I’ve liked so many photos of Jackson on Instagram that when I go to look at my “favorites” page, it’s now full of Frenchies based on “photos that I’ve liked.” #notcomplaining #puppiespuppieseverywhere
Hahaha mine too!
These look so delicious and a fab change from sweet potato fries, which I’m a little over-obsessed with at the moment!
Portland sounds amazing, enjoy the rest of your time in the lovely weather 🙂
I think Portland is a cute little city too!
I love how these fries are so simple to make! Looks delicious!
You were in Portland??!! ANd I missed you! Totaly and complete bummer for me! Unhappy cavewoman. 🙁 I’m so glad you love our city like we do. Come on back again and make a post that you are coming. I would love to meet you in person. Just ordered your book and and so happy that you are having great success. 🙂 BTW you got out of here just in time, its raining…..
Haha I literally posted about it for a week and even wrote a full blog post about it yesterday!!
So sad to have missed you at Costco yesterday. Portland is pretty fantastic, you should definitely (DEFINITELY) come again. It’s also one of the dog-friendliest cities, as well! Yep, I’m tuggin’ at your heart strings to get you to come back!
Having grown up in Portland….shhhh…don’t tell anyone! It is the perfect city. Well, right now. Had you been there anywhere from October-May, you’d probably hate it (clouds, rain, grey, repeat)
These look amazing!!
For a super green food heaven, it’s a little surprising that your recipe would be for a crop that is completely out of season! Don’t get me wrong, I love butternut squash, but I love it more when it’s not getting shipped from greenhouses or the southern hemisphere.
well jakey, when we made this cookbook, butternut squash was in season!
I never thought butternut squash fries would never turn out like fries. Evidently you’ve made it work.