Lentil and butternut squash soup: I’m pulling this soup out of the freezer this week, because it will be winter-y by next week! In my Crockpot, I combined carrots and celery, added cubed butternut squash pieces and multi-colored autumn lentils, seasoned it with salt, pepper, red chili pepper, and a bay leaf, and covered it all with homemade chicken stock.
I’m making less food this week because of several fun social obligations- tonight I am going to Durham Bulls game, so I’ll be grabbing a hot dog on a gluten-free bun and a gluten-free beer from the secret food stand. Tomorrow night, I’ll be eating gluten-free pizza at Zpizza as part of Change the Triangle’s fundraiser. Lastly, my stepdad is treating the girls to steak on Thursday for my stepsister’s birthday- thanks for being born, Holly, so that I can benefit