Lunch was so yummy I have to tell everyone about it!
Butternut squash whipped with butter and milk, salt and pepper. Topped with local goat cheese, and Maple Almonds.
On the side, Sourdough Onion Rings.
Butternut squash was easy, I just peeled and diced the squash, boiled, drained, whipped it with some butter and milk until I liked the consistency. Added salt and pepper.
For the Almonds I melted butter in a small iron fry pan, added almonds until browned, then drizzled with syrup and simmered until it got all caramelized and gooey.
The onion rings…Melt Lard in a pan, about 1″ deep. Slice onion. Take some of your starter out of the container, putting it in a small bowl. Dredge the onions with the starter and place in the fat. Once browned, flip, then brown second side and remove. I place on a cloth, sprinkle with salt and keep making more, piling and salting as I go.
Assemble, admire, be thankful for the farmers who did all that work, and their plants and animals…then enjoy!