Oh man, the weather here over the weekend was absolute perfection. Windows were open, there was a crispness in the air, and I actually could feel fall. We had Parks' 1st birthday party and celebrated with friends and family and it couldn't have been a more perfect day. His birthday will always signify the start of fall since it's on October 1st, and to me it doesn't seem like fall until October. One of my favorite ways to get into any season is to start cooking with my favorite seasonal flavors. My roasted beet and acorn squash Autumn salad is the perfect side dish or meatless dinner that will have your tastebuds in total fall bliss!
Um...so we started watching House of Cards last weekend and found ourselves glued to the couch for about seventy-five percent of the past three days. Addictive is an understatement, and I am both sad and glad that we finished season three yesterday after a week and a half of watching! I'm glad because now I can get on with normal life without obsessing about what Frank and Claire Underwood will be up to next. If you haven't watched it yet, you should...but just know that nothing productive will happen until you finish all three seasons. Luckily I made my honey and beet frozen yogurt ahead of time, saving me from eating an unhealthier sweet treat while we watched the drama unfold.
Yep, you heard correctly...that's beet frozen yogurt. Don't think I'm crazy. If you are a beet fan, you are going to love turning them into something sweet! When beets are roasted they get caramelized and their natural sweetness shines through making them the perfect candidate to be turned into a unique frozen treat.
