Fall is almost here: Shepherd's Pie season!

I make this great vegetarian Shepherd's Pie; mostly with a mixed assortment of nuts, vegetables and beans. I also came up with this fun way of serving it (pic below). Here's some pics I took while on the Shepherd's Pie baking journey: Walnuts and cashews, unsalted and raw until I toasted them. Ton's of carrots! Roasted and salted sunflower seeds Paired this meal with this beautiful asparagus I ran the potatoes through a ricer (of course!) Using a large muffin tin, and mini loaf pans, the pies came out looking as good as it tasted! Upside-down cooling off

There's nothing wrong with cookies in the morning

This morning, I decided that "There's nothing wrong with cookies in the morning!" (I made up this dorky little song using the above sentence, and I kept singing it over and over again to Aaron, who gracefully ignored me.) I baked up the sugar cookie dough I've had in the freezer (just cut it from the frozen square-ish log it was molded in, which is why the cookies have the shape they do) and added some great homemade cream cheese icing, which I also had on hand in the freezer, and these tastey little cookies were the result.