February and March 2019 recap including lessons learned, kaizen, and some rainbow eats!Read More
It’s nearly Thanksgiving! Here’s one of my fave recipes that combines two of life’s most delicious things… pumpkins and cheese.
3 lb. Pumpkin - cap removed (but not tossed!), seeded and cleared of strings
1/4 lb. cheese - mix gruyere, emmenthaler, cheddar (or your fave melty cheeses)
1/4 lb. cubed stale/dry bread (cut into 0.5” chunks)
2-4 minced garlic cloves
pinch of freshly grated nutmeg
salt & pepper to taste (and any seasonings or herbs you love)
1/3 cup heavy cream
Also, for best results, don't eat it immediately. Let it sit in the fridge for an hour or so, to let the flavors blend together.
(You can see the large version of the illustration here on They Draw & Cook )
I've got another fun illustration for you all! This one is a really nice cornbread recipe I made last Thanksgiving. I was pleased with the results and will be making it again. Next time, for added texture, I might add canned or fresh cooked corn to it for a bit more added texture and cut a bit of the liquid.
Either way process was interesting for this one. I started back in November with a little sketch I did by the recipe itself... and finally got the time to finish it!
Don't know what to cook tonight? How about Butternut Squash Soup?!
I'm just mentioning it because I completed a really fun illustration for They Draw & Cook, and wanted to share it with you all.
So, if you do want to make the soup, it's really simple...