Tasty. Tender. Delicious. Yummy. Whichever you prefer.

Nan wrote yesterday about passion and how she has a hard time knowing what she is passionate about. I know the feeling, because the things I get excited about don’t necessarily seem interesting to other people. I geek out about good literature, I find politics fascinating, I am an economist. I also really like food.

Which brings us to today’s post. Food! Yay! Yesterday I came home and, with Mike’s help, I created this Butternut Squash and Caramelized Onion Galette. Remember when I didn’t even know what a galette was? Those days are over!

The thing you need to know is that it was freaking amazing. (Chef’s note: We used Gouda because that was what was available to us. It was great. I am sure it’s good with Fontina, too.) No kidding. I had the rest of it for lunch today and sent Mike an email that said, essentially, “MMMMMMMMMMMMMMMMMMMMM.” (He sent me one back that said, “Braggart.”) Don’t be intimidated by the idea of a galette. It took time to get it all together, but it was really not very hard! The dough was delicious and tender and flaky and the filling was awesome. We declared this recipe to be a keeper. And we’re on the hunt for more excellent galette recipes. If you’ve got one, hook us up. We are ready. Except that the crust is kind of fattening, so hold off until we can work off these calories first.

When I put it all together and slid it in the oven, I was like, “Wow, I made that!” That is why I like cooking. I made that! It looked pretty good! And tasted awesome! I have said this before, but for me, food is really a part of my love language. In a healthy way, I think – not that I use food to fill my needs, but that I like cooking for people and I like it when people cook for me (or give me fresh vegetables). When I make something, it comes from my heart. It’s probably not the prettiest, but I have done my best to make sure it tastes good. And I have said this before, too, but I am thankful that Mike loves food the same way I do. Because if I made a galette and he was like, “Eh,” then we would have to RUMBLE, is what I am saying.

Speaking of Smitten Kitchen recipes, I made these Pumpkin Swirl Brownies on Saturday afternoon, and they were awesome, too! I doubled the recipe and put it in a 9×13 pan, which was not quite big enough. The middle bits didn’t quite get done. I ate them anyway, but I did not serve them to my guests. (Note to guests: I was trying to save you from salmonella. Also, the mushy middle parts were awesome. You’re welcome.)

Pumpkin Chocolate Chip Muffins are still my favorite fall treat. Because they are slightly easier to make. And also they are perfect in every way. These brownies aren’t too hard, though, and you should totally make them. And bring me one.

(Thank you for your kind words about the emotional processing I did on Monday. I promise not to blog about blogging for at least another year or so.)

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