Savory gluten-free pancake (basil, salt, cinnamon), with pear/ dried michigan cherry/cream cheese compote (with cinnamon, bourbon (duh), and lotsa black pepper), and a candied ginger garnish. BAM!

A FEAST!!

Another gloriously, outrageously, dangerously, movingly, successful cooking experiment.
I roasted an acorn squash
(celebrating the end of winter with a winter squash),
fried half of a diced red onion in grapeseed oil and salt
(I love the high smoke point and nutty flavor of GSO), and
mixed the caramelized onion and squash together with a little coconut milk and Woodford Reserve bourbon
(I can never resist - especially on a sweeter dish).
Then I roasted some local Michigan blueberries 
with a li’l olive oil, salt, a dash of cumin and some cinnamon, 
(so thankful this time of year that we freeze a lot of blueberries in summer), 
and then after applying the blueberry sauce to the squash, 
I topped it with a pad of Philadelphia cream cheese.

Eat THAT and try not to weep with joy.

This is unreal. I roasted five red bell peppers (with a little salt, basil, and olive oil), then roasted two pints of grape tomatoes and a little over two pounds of strawberries (with a little salt,cracked black pepper, and olive oil), then I literally licked the roasting tray because it was UNSTOPPABLY AMAZING, then I fried a red onion and a few cloves of garlic in grapeseed oil (and a couple splashes of Woodford Reserve bourbon), then put it all together with a half-quart of vegetable broth and a wand mixer (stick mixer? Whatever they’re called) and let it simmer for a few more minutes. Another splash of bourbon and I’m nearly in tears because it’s just that good.  I owe a huge debt of gratitude to Pádraig Ó Tuama