This week I have been having trouble getting back into the swing of things after Thanksgiving. I just sort of feel like I am moving through molasses. And one of the things I haven’t been so excited about doing is cooking- which is quite a rare thing for me. But dinner still needs to get on the table and lunches still need to be made (yay for husbands who are in charge of breakfasts!), so in an effort to motivate myself I set up a challenge: can I use up all the leftover herbs before they go bad? You see, in years past I have always struggled with this. Months later I will discover a plastic produce bag pushed back under the carrots that is filled with black, slimy something. It totally grosses me out and makes me feel guilty because I hate wasting food.
So yesterday’s challenge was the leftover sage. I decided to go with a slow-cooker butternut squash soup because that way I wouldn’t have to exert much effort AND I could also use up my remaining veggie stock—added bonus! Turned out to be such a huge hit that there weren’t even enough leftovers for my husband’s lunch. My older kiddo had THREE bowls of it at dinner last night and the little one cleaned his bowl (which is quite an accomplishment for him!).
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