Butter Than Toast

Autumn dishes are in fuuuulllll swing over here at my house. I'm cooking furiously on my days off from work to make sure I don't disappoint you all with a less than drool-worthy line up this year. Isn't that nice of me? If we're being honest, I'm being forced to do this early, since this year Travis and I will be in Seoul, Korea for Thanksgiving day and I won't be near a kitchen. What a horrible punishment I have given myself-- cooking autumn/Thanksgiving dishes early, pppsssshhhh, like I don't secretly love this 'punishment' and wish I didn't have a full time job so I could do nothing but cook and take pictures and write in my pajamas. All. Day. Long.

Remember a few weeks ago when we made those delicious stuffed acorn squash? I hope you didn't throw away the seeds, since they make a wonderful little snack! Healthy, flavorful and prevents food waste? Those are three of my favorite qualities in a dish!

It's been so long since I've actually been to a P.F. Changs I can't really remember what their famous appetizer tastes like. But if my faint memory serves me right, this is pretty darn close. Even if my mind is playing tricks on me and I am completely off my rocker, which- let's be honest here- is completely possible probable, they're still so good that I don't even care how close they are to the real thing and might even write to the president of P.F. Changs and ask him/her to change their recipe. 'Cause these are rockin'.