I love food. And I love music. My husband has an amazing ability to find awesome music. He can spend an hour on itunes and end up with a list of really great songs from artists that I’ve never heard of. We recently bought these songs:
Dub Latina…..Calexico (from Feast of Wire)
Flames…..Mark Ishram (from Crash soundtrack)
Hide and Seek…..Imogen Heap (from Speak for Yourself)
Jesus Walks…..Kanye West (from The College Dropout)
Malaguena…..Brian Setzer (from Ignition!)
Mariposa en Havana…..Si*Se (from More Shine)
Mushaboom…..Feist (from Let It Die)
Se Va, Se Va, Se Fue…..Jorge Drexler (from Eco)
Summer’s Gone…..Aberfeldy (from Young Forever)
Wraith Pinned to the Mist and Other Games…..Of Montreal (from The Sunlandic Twins)
Dou Way Robyn/Sancta Mater…..Trio Mediaevel (from Stella Maris)
More Than This…..10,000 Maniacs (from Love Among the Ruins)
These Words (I Love You, I Love You)…..Natasha Bedingfield (from These Words)
The last two songs are my picks. Boring compared to Justin’s. Anyway, I’ll try to update you all on our latest music finds, in case you’re interested.
My husband has also introduced me to Pandora. I love Pandora. It’s a great tool for finding new music based on music you already like. You can type in your favorite song or your favorite artist, and Pandora will find similar music based on the Music Genome Project. It’s a truly amazing piece of work, and it’s my current choice for my crafting soundtrack.
As for food, this is another recipe from Lindsay’s wonderful Thanksgiving feast. Apparently this main dish was easy to throw together, but it tasted so good! I loved the phyllo crust, and the filling was flavorful and fresh. Lindsay is considering trying a spinach filing similar to this, and I’m betting that the ingredients can be endlessly tweaked with good results.
- 4 cups coarsely shredded butternut squash (about 1 pound)
- 1/4 cup uncooked bulgur
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- 1 cup chopped onion
- 3/4 cup (3 ounces) crumbled feta cheese
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/2 cup chopped fresh mint
- 1/2 teaspoon freshly ground black pepper
- 8 sheets frozen phyllo dough, thawed and divided
- Cooking spray
Combine first 3 ingredients in a large bowl; cover and chill 30 minutes.
Preheat oven to 350Â°. Heat olive oil in a medium skillet over medium-high heat. Add onion; sautÃ© 3 minutes. Add onion, feta and Parmesan cheeses, chopped mint, and black pepper to squash mixture, stirring to combine. Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 sheet into a 10-inch deep-dish pie plate coated with cooking spray. Gently press sheet into pie plate, allowing ends to extend over edges of pan; lightly coat with cooking spray. Place another phyllo sheet across first sheet to form a crisscross design; lightly coat phyllo with cooking spray. Repeat procedure with 2 phyllo sheets and cooking spray.
Spoon squash mixture over phyllo. Place another phyllo sheet over squash, repeating crisscross design with remaining phyllo and cooking spray. Fold in edges of phyllo to fit dish and form a rim. Bake at 350Â° for 40 minutes or until golden brown.
Makes 8 servings.
Source: Cooking Light magazine.