– I’ve already started getting Christmas cards in the mail. (Thanks, Melyndersons!) This is no fair. I haven’t even made ours yet, nor even picked out the photo. I’m still trying to mull over a way to beat last year’s card, and the only possible contender I’ve come up with it to find a giant Julbocken for Isobel to ride while I take her photo on it. I am, so far, unsuccessful in this endeavor. But I hear our local Volvo dealer has a large Dala…
– This weekend I’m getting together with friends for a holiday party that includes an old fashioned sing along. I am so excited to sing hymns and drink nog while Isobel runs around with Kingston shouting, “IS THERE AN L, MOM?! IS THERE AN L?!” The song Noel kind of freaks her out.
– Earlier in the week I posted about thrifty ways to wrap presents and thrifty practices I’m using to save money. I’ve been so busy I haven’t had a chance to respond to the comments yet but if you enjoyed these posts please click over and read the comments. The comments totally inspired me. LB readers shared some awesome creative and thrifty tips that you might want to bookmark.
– Recent Thrift Store Gore: Terror Santa. He sees you when you’re sleeping.
– Recent Thrift Store Score: Vintage Angels. My small pile of Christmas decorations is growing.
RECIPE: BUTTERNUT RAVIOLI WITH SAGE BROWN BUTTER
I made butternut ravioli with sage butter for dinner on Monday and it was so good Anthony and I nearly fainted. Isobel didn’t want any and we were like OH GEE THAT’S TOO BAD NOM NOM NOM.
I didn’t use a recipe but it was super easy. The steps were kind of fiddly but they weren’t hard. The longest part was the roasting of the butternut squash, and you can do that a day or two in advance. This is a great way of using up butternut puree.
1. Halve your butter nut, clean out the seeds, and lightly coat it with oil. Roast at 400 degrees F for about an hour.
2. When cool, scoop out roasted flesh and mash.
3. Saute the white parts of a scallion until soft then add the butternut, heavy cream, salt, pepper, a scrape of nutmeg, and warm through. Take off the heat and add a grating of Parmesan cheese.
4. Lay out wonton wrappers and make ravioli by putting a bit of the butternut mixture in the center of each wrapper. Wet the edges of the wrapper with a bit of water and fold in a wonton shape.
5. Start the sauce: I made brown butter with sage, which is dead easy. Add the butter to a warm pan along with some whole fresh sage leaves. Heat butter till it foams and starts to brown. You’re done.
6. Boil ravioli briefly then portion out on plates. Pour brown butter over and sprinkle with parsley and more Parmesan if desired.
7. Ta da! Here’s the end result. So good.