Tuesday, December 04, 2007


When I read the recipe for acorn squash stuffed with wild rice on Amy's blog, The Calico Cat, this morning, I thought it looked like it would be good. After work today, I made a quick stop at my local produce market to pick up a few groceries, then came home and made some of Amy's vegan-friendly main course . . . and it was yummy! I won't repeat the recipe here–you can follow the link and check it out.

The store was sold out of pecans, so picked up something they call Cranzi-Cherry Berry mix. It contains almonds (I picked those out and put them aside), roasted pecans and dried cranberries, cherries and blueberries. I used it for both the pecans and cherries in the recipe.

I made a half recipe, enough for dinner (with a glass of an interesting Merlot) and a great lunch (sans wine) tomorrow, too.

Thanks, Amy, for the great recipe.


The Calico Cat said...

glad you liked it!

Quiltnbee said...

My sister sent this recipe to me last month and we LOVE it!!!!

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