Curry-Spiced Kabocha Gnocchi with Roasted Cauliflower & Sriracha-Coconut Crème Fraîche

Curry-Spiced Kabocha Gnocchi with Roasted Cauliflower & Sriracha-Coconut Crème Fraîche

There are too many words in this post title. I’ve made peace with that fact. (It’s just that THEY’RE ALL IMPORTANT, you know? [P.S. I compromised and left "cilantro" out of the title. But that's in there too, guys. And it's important. I also pan-fried the gnocchi, but I think the photos say that clearly enough. Plus you regular readers know I ALWAYS pan-fry my gnocchi and ravioli, so that's probably just assumed at this point. Do you like it when parenthetical text makes up most of a paragraph? I do. It's kind of like the sidebar of the blog world.])

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Roasted Mushrooms: A Guest Post (and more!)

The Best Roasted Mushrooms

Hi guys! Just popping in real quick to mention a few exciting RP-related things happening elsewhere this week. First off, I have a guest post up over at A Cup of Jo! I made one of my favorite bachelorette dinners for Joanna’s Eating Dinner Alone series. It’s roasted mushrooms with copious amounts of butter and garlic (best soaked up with half a baguette, obv).

Second, I am so flattered to be featured in Shelly’s Currently Lusting series this week! Shelly is one of my favorite food gals, and her blog Vegetarian Ventures is gorgeous and delicious — I was super psyched to know that the feeling is mutual! (P.S. I think being Blogger I Would Most Like To Get A Drink With could be my new favorite compliment.) ;)

And third, totally delighted to be Food & Wine’s Instagram Follow of the Week! (Um, do you guys remember when I didn’t even HAVE Instagram [that was like six months ago] and I totally felt like a “how-do-I-work-this-darned-technology?” old lady when I started using it? Hurray for progress!)

xo
Carey

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Buttermilk-Glazed Kabocha Doughnuts with Candied Thyme

Buttermilk-Glazed Kabocha Doughnuts with Candied Thyme

Oh hey.

Sooo…elephant in the room: I kind of fell off the blog radar. I didn’t mean for it to happen, but my days just got all sorts of busy all at once. Job busyness. Life busyness. Before I knew it, a month went by. I’m still climbing out from under a pile of emails. I am terrified of what my feedly looks like. But I’m back, and I missed you guys! Please accept my apology. It comes with mini doughnuts.

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Einkorn Pasta with Zucchini & Herb Sauce

Pasta with Zucchini & Herb Sauce

So guess what, guys. For the first time ever, I’m remaking a recipe that’s already appeared on this blog. The SECOND recipe, in fact. That feels like some sort of milestone. It isn’t really quantifiable like a one year anniversary or a 100th post, but it still seems rather special. In the sense that I feel I’ve grown enough as a photographer and a writer to re-pay homage to a dish, because I believe I can do it more justice now. Or something like that. Anyway. Let’s talk about sauce. Made from zucchini!

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