Stopping in to say Hello!
It's been a while, I know. I have been so busy with my Fall sessions that I have not had time to write. This Fall season has been amazing, so much fun, I cannot wait to share some of my favorites with you guys!!!! I have also made some of my favorite cards this season as well and am hoping that some of you have been able to receive them and smiled as I smiled while making them!
I'm still crazy busy editing the past couple of weeks but wanted to share this adorable engagement session that I did this past weaken. The bride to be is very special to me and my family so I was more than excited when she asked me to take these shots for her. We are excited for them and can't wait for the wedding this summer!
Here are Allie & Dennis!
Aren't they cute?!?!?!
I will be back soon with some of my favorites from the fall season as well as Holiday cards.
Until then enjoy this Meatless Monday recipe!
Butternut Squash and Black Bean Stew
2 tablespoons vegetable oil
1 onion, chopped
1 teaspoon cumin seeds, toasted, ground, see note
1/4 teaspoon salt, divided
2 cloves garlic, minced
1 can (14 1/2 ounces) low sodium chicken broth
1 package (10 ounces) frozen cubed butternut squash, or 10 ounces fresh diced
1 can (15 ounces) black beans, drained, rinsed
1 teaspoon chopped fresh sage or 1/2 teaspoon dried
Freshly ground pepper
Steamed rice, optional
1. Heat oil in a large heavy skillet over medium high heat; add onion, cumin and 1/8 teaspoon of the salt; cook until onion is soft, 5 minutes. Add garlic; cook 1 minute.
2. Stir in broth, squash, beans and sage; cook until heated through and sage becomes aromatic, 5 minutes. (If using fresh squash, cook 10 minutes before adding beans and sage.) Season with remaining salt and pepper to taste. Serve over rice.
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