I realize it has been a long time since either of us made a post. Life, school and work got in the way. I cooked something the other day and this time remembered to take out my camera and capture the moment! I believe the acorn squash was grown in my family’s vegetable garden this summer! Fall is the season for sqaush. Even though, I just had the same kind of squash for thanksgiving this year. I am not sick of it yet. I also had some mushrooms sitting around in the fridge for a while. I originally intended to use them in my daily sandwich making, but each day I ran out the door of my place with a cream cheese bagel in hand.  With extra turkey left over from thanksgiving and no other side dishes , I decided to take a big step and make them myself. Since the start of the school year, I have not been cooking as regularly as the past two years. Regardless, my love for food still remains, and I hope to continue posting on here as I remember to photograph my time in the kitchen.

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This summer my work colleagues and I came up with a brilliant idea one week to do a potluck for lunch. That was probably the second week on the job. Since then we have made it a weekly ritual. Everyone brings food on Thursday for a communal lunch and leftovers are eaten the next day. This past week we celebrated Canada Day (a long weekend), so we didn’t have a potluck. For our last potluck, I wanted to use up some ricotta cheese I had lying around. After consulting with Andrew, I came up with the idea to make pizza with ricotta cheese. After a short web search, I found a workable recipe with the ingredients I had in my fridge at the time.

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I went home for the weekend in May and raided my family’s fridge. I came away with a few zucchini’s and a bunch of carrots. The current cookbook I am using for new recipes is ordered by vegetable. I checked under ‘Z’ for zucchini and the first recipe caught my attention. My mum used to make zucchini pancakes for our family in my childhood. I remember not being a huge fan. But then again, I wasn’t a huge fan of most vegetables when I was young.

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I made this recipe in an attempt to hone my pierogi making skill, so that rach will be impressed when we do it together.

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Chocolate Cookies

• little more than half a cup flour
• 1/4 cup cocoa
• 1/2 tsp baking soda
• 1/8 tsp – baking powder, salt
• 1/2 cup sugar
• 1/4 + 1 tbsp butter
• 1 large egg

Vanilla Filling

• 1/8 cup butter, vegetable shortening
• 1 cup sugar
• 1/2 tsp vanilla extract