Eat Like a Rabbit

Just this past week, I accidentally learned the value in making your own vegetable broth. That story's coming up in the next couple of days. That being said, there are a thousand different ways to make a successful broth. My biggest goal for continuing on with this new-found creation (not that I created the idea, but because I realized how easy it was to do) is the fact that the more flavoring that comes naturally, the less sodium I add. I've become rather focused on such a thing since I've been pregnant and have not enjoyed watching my legs and ankles swell. I recognize salt is necessary on certain things, but have been really, really pleased that I can make a dish without extra sodium.

For example, the Cheddar Vegetable Soup I made today had no added salt. I understand the cheese curds can be salty enough, but the vegetable flavors, red pepper, and parsley seemed to be enough flavor to keep salt far away.

So much of this post should be about focusing on the great pictures. And it's not just about giving Paul all the credit for the fabulous photography. The last time we were at Seasons 52 would have been my birthday, and the restaurant still had roughly the same fall/winter menu with a few changes. In fact, the items from February's post were still available. I'm not complaining. As long as the quality is consistent, there are no issues for me. I suppose we don't visit Seasons 52 during the summer because there are so many options available for cooking at home.

Speaking of cooking at home, the butternut squash on the big vegetable plate is the inspiration for our choice of dish for PumpkinFest this Saturday night. Stay tuned for how it turns out.

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