I love how I get surprised by the produce available each time I walk into the supermarket.
Can I tell you a secret?
Grocery shopping gets me all excited and makes my eyes go wide open, in the same way other girls get all giddy about shoes or handbags or clothes. Does that make me weird? Please don’t judge.
Ever since the seasons shifted straight into fall, there has been cooler weather and a change in color of the leaves, along with an abundance of fall bounty at our local Trader Joe’s.
There’s an entire section dedicated to all sorts of squash (think spaghetti squash, acorn squash, yellow squash, butternut squash, and kabocha squash).
To be completely honest, I’ve never even cooked with some of these squashes yet, nor even heard of some of them before. I love how there’s just so much to play around with in the kitchen.
Better yet, the entrance of the supermarket is surrounded by pumpkins of all shapes, sizes and colors!
I’ve never seen so many pumpkins (so large and so small) in my life; and pardon my ignorance, but I had no idea that so many varieties of pumpkins even existed! I even forced Juan to snap a photo of these cute adorable pumpkins just sitting around and waiting for a home.
Given that this is the first time we’re experiencing fall in the US, I figured it only made sense to give in and make something pumpkin-related (you know, since it’s officially fall).
I have a couple of pumpkin recipes that I’d like to try, but today let’s start with something simple and easy for breakfast.
Yep. I said it. Waffles. Are you drooling yet?