The Saturday (October 20) of the freak snowstorm during the UW homecoming game, I made ham steak with mashed potatoes and roasted cauliflower from my CSA box, with a pretty little sweet red pepper and parsley, also from the box, chopped up, tossed in for color.<\/p>\n
Friday, of pig pick up, I made a ham & leek tart. Mark & I liked it, Anna, not so much. Saturday I froze the leftover half to be a cookie party appetizer. I made some ham salad, too, and had it for Saturday \u00a0breakfast on an English muffin<\/a>.<\/p>\n Anna also seems quite opposed to squash. The first time I offered it – roast sweet dumpling with butter and sugar – she didn\u2019t like it at all. And turns out she doesn’t like brown sugar … I was making oatmeal to take to work. After years of overflowing oatmeal in the work microwave, and even the purchase of a kind of expensive little casserole dish with a lid at Tellus Mater<\/a> (still hanging on on State St.), I decided that the best way to eat oatmeal at work is to simply cook it at home and just reheat in the work micro. I made a little extra so she could try it, and put out the brown sugar. When she only put on a tiny bit I suggested more and she said she didn’t like brown sugar since she had tried it on the pumpkin. So we fixed up her oatmeal with butter and white sugar, and a little milk – and still no good. I can’t figure out her tastes. I think she just doesn’t like food.<\/p>\n The next Saturday (10\/27), I made the squash casserole<\/a> that I always make in early fall (a little late this year) – delicata rings with an herb-y tomato sauce and Gruyere – Anna wouldn\u2019t even taste it. She has been willing to eat pumpkin muffins<\/a>, though she balked at the carrot cake muffins<\/a> with the cream cheese on top.<\/p>\n Carrot cake muffins with a blob of sweetened cream cheese baked onto the top. Eaten on the train to Chicago.<\/p><\/div>\n I haven’t been taking many pictures of what I’ve been cooking, I guess I could say that’s been holding me up. Got some nice skies, though, and squashes, and snow on the car windshield.<\/p>\n [portfolio_slideshow pagerpos=”disabled”]<\/p>\n Tonight I tried a stove top mac&cheese<\/a> in the hope Anna would like it better than the last time I served it, Monday – a baked version with roasted cauliflower in it, and crumb topping. She ate a few bites then made frozen French fries and ate half a carton of Ben & Jerry’s. She likes Phish Food. Mark liked the mac and so did I except I thought it had a little too much sauce to noodle. 8oz. cheese to 7oz. noodle in sauce made with 2 cups of milk and a roux with 1\/4 cup each of flour and butter. Next time I make it I\u2019m going to try 9oz of noodle to the same amount of everything else. And, PS we went to see Randy Rainbow<\/a>, and now that we’re home she cooking up a batch of frozen fries, so this version of mac&cheese didn’t work any better than the baked.<\/p>\n We did carve pumpkins for Halloween – Mark’s pic is the best, although the one I took while they were still inside, with only Anna’s lighted, is OK, and the one with just mine, closeup, is my iPhone wallpaper now.<\/p>\n![\"\"](\"https:\/\/www.debslunch.com\/blog\/wp-content\/uploads\/2018\/10\/carrotcakemuffins.jpg\")
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