Happy Birthday Cameron!

April 9, 2013 at 8:36 pm · Filed under Uncategorized

Dear Cameron – I can’t believe that it’s been 9 years already since you were born. Your parents were sooo happy that you OLYMPUS DIGITAL CAMERAwere coming, and so was I.  When you were born, your eyes were open and you were already looking around and checking out the world, and you  haven’t stopped yet.

I am so happy that I was one of the very first people to ever meet you.  I know you probably don’t remember that we spent a lot of time together before I moved to Portland, but I remember.  We had a lot of fun – especially that time your parents went to a wedding back in Boston and we spend the whole weekend together – what a party!!  Even as a little kid you had lots of attitude 🙂

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You are turning out to be cool older kid, too, and I’m looking forward to knowing you your entire life.  Thanks especially to your parents for letting me hang out lots, and even go on special trips with you like to Australia!

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Someday I’ll pick you up in a convertible from school again.

I loved it when you all came to visit in Portland, and I hope that is something we can do again.

Love you LOTS, and hope you have a GREAT 9th birthday!

Holdrens fabuloussss cameronsilouette

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Butternut Squash Biscuits with Jalapeno Butter

February 20, 2009 at 4:44 pm · Filed under baking, Food, Vegan

You can make these vegan – details at the bottom of the page:

1 1/2 cups butternut squash, cooked and pureed (I mix in freshly ground nutmeg, sea salt, and black pepper)

1 egg, beaten

1/4 cup canola oil

1/4 cup buttermilk

2 tablespoons brown sugar

2 cups whole wheat flour

1/2 cup oatmeal

4 teaspoons baking powder

1/3 cup pecans, chopped (you can skip these if you make the jalapeno butter, but they are especially nice if you are just topping w/regular butter)

Preheat oven to 450°F.

Peel and seed squash.  Cut into chunks and steam until tender (10 minutes or so).  Cool, mash, season with sea salt, black pepper, and a little nutmeg.  Measure out 1 1/2 cups of puree into a large bowl for this recipe, and freeze the rest for another time.

Add in the oil, egg, buttermilk, and brown sugar and mix well.

In a separate bowl, mix the rest of the ingredients, then add to squash and mix until all the dry is incorporated.

Combine all ingredients in large bowl and mix with fork or spoon until well blended.

Drop heaping tablespoons onto a sheet pan with parchment (I use a 1/4 cup q1scoop).  Brush with jalapeno butter (recipe below), and bake.

Bake for 10-12 minutes.

To make the biscuits vegan, skip the buttermilk.  Add 1/4 cup soy yogurt or soy sour cream, and 1 teaspoon egg replacer powder beaten with 2 T. water.  Sub vegan margarine for the butter in the following recipe.

To make Jalapeno Butter:

1 T. minced jalapeno (no seeds or pith unless you want it really hot)

1/2 t. sea salt

1/2 t. galangal (or dried ginger)

zest of one orange

Start with 2 T. butter in a small saute pan.  Slowly melt the butter with the rest of the ingredients over low heat, and saute until it smells great.  Add 4 T. more butter and turn off heat.  Allow to melt, whisk together, and let the butter cool.

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