It has been some weeks of total feasting. Friend visiting, harvest delicacies, long dinners, lazy breakfasts. A lot of veggie restaurants, cafés, hot wine, cakes, cookies... After Christmas season I should start a new active non-fat life, my skirts and jeans have been shrinking mysteriously.
The butternut squash has been one of the most delightful findings this autumn. Latest pumpkin dishes were chocolate cake, pumpkin risotto and roasted pumpkin-goat cheese-raddish-pine seed-avocado salad. Yummy! Especially the cake, I can't stop wondering how delicious and moist it is. The recipe (in finnish, sorry) is originally from Frantsila organic herb farm cookbook, we altered it a bit. No nuts but seeds, butternut instead of zucchini, organic egg instead of soy flour etc. We've been eating the cake with Madagascar vanilla ice cream which happens to be the best ice cream in whole wide world!
I think I'll pause posting this and have a slice of the cake with my newly roasted Sumatran coffee. Just wait a sec. Photo comes later.
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