I’ve been doing this weekly dinner for so long now that it’s become second nature: planning, shopping, cooking, baking, packing it all up and dropping it all off—those tasks are built into my weekly routine. And I love it! I love the act of cooking itself, and I love when my house smells delicious, and I love to feed you guys, and I love when you like what I make. If it’s not a holiday week or summer break, making soup and salad and bread and dessert is an automatic event.
There are other parts of my life, business and otherwise, that I’ve tended to push aside or avoid or procrastinate about. I have a terrible habit of tweaking…adjusting…fixing…improving…starting from scratch…until plans and ideas never end up getting finished. My new business-y mantra is “done is better than perfect.” This is the ninth year I’ve been making dinners for you all. For those of you that have been around since the beginning, how many times have I mentioned that I was thinking about or planning or designing or otherwise working on a website? So many times!
Enough with all the thinking and planning—it was finally time for some doing. As of today, www.malikahenderson.com is live and open for your visit. Is it perfect? Nope. Is it done? Yes!
Sure, there are some changes I’d like to make sooner rather than later—adding a logo, figuring out online registration for the holiday class in December—but mostly I’m just super happy that I got this first version ready for you guys to see. I know there are some of you who forward my weekly menu to friends or relatives. Now you can send them the link to this new website and they can read the menu online.
That’s all well and good, you’re thinking, but what about dinner? Dinner is a very autumnal one this week. It doesn’t get much more seasonal than butternut squash soup in October. This one’s made with lots of sage, such a wonderful partner to winter squash. Not only that, but my sage plant is thriving, and I can go out and pick a bunch of leaves while I’m still in my pajamas. Win-win! It’s a simple soup, but it’s packed with flavor, especially with a sprinkle of pumpkin seeds for some toasty crunch.
I considered giving you gorgonzola cheese to stir into the soup, but then I decided to make blue cheese dressing for the salad instead. Holy moly, do I ever love blue cheese dressing, especially when it’s accompanied by rich, salty bacon and earthy, sweet roasted beets. Bacon, beets, and blue cheese—that’s a triple-B salad extravaganza, people.
The bread has both rye and cornmeal today. And for dessert, an October-appropriate gingerbread cake with maple whipped cream. The cake is very gingery, almost spicy, and the barely-sweet maple whipped cream is a lovely cooling contrast. My younger child, who really doesn’t like spicy food at all, will somehow devour this gingerbread. Go figure.