This recipe is a slight variation of a traditional tagine, stuffed inside a sweet squash. Its flavor is heightened by the sweetness of prunes and honey, caramelized shallots, and acorn squash. If you don’t have a tagine to cook with, a heavy bottomed pot or dutch oven will work just fine.
These muffins are loaded with peanut butter, coconut oil, fresh ginger, pureed carrots, and a hint of brown sugar. Glazed with a ginger icing and topped with chopped peanuts, they’re perfect any time of day.
Carrots+Peanut Butter=Weird Combination and something I had to try! Pretty much, you boil carrots for 20-30 minutes and and coat them with a “Medium White Sauce” mixed with a couple tablespoons of peanut butter. How bad could it be?
This week was a tough week for our household. Sadly, we lost Wynnie, our silver lace wyandotte hen. Some people have indifferent relationships with their birds. I am not that person. The movie Bambi always makes me cry, I still have a hard time watching PBS shows that showcase predators and prey, and though I…