fitforafemme:

via meredithmo: I’m just so damn sorry, Boston.

(via Boston Art City Heart Map 8x10 Art Print by LuciusArt on Etsy)

Date: Sunday, December 9th

Time: 6:00 PM

Price: $30

Location: email friendswithhoney[at]gmail[dot]com

Don’t forget that from now on you have to pre-pay to reserve your spot at the dinner. Use the link below.

This is a pantry meal (a term coined by Kate Christensen), meaning I used whatever food I had around the house. Those always end up being the best meals for me. I would have added more or different ingredients if I had them, but it came out pretty damn good anyway. E said it was the best butternut squash soup she’d ever had, so I figured it might be worth blogging about.

Ingredients

1 butternut squash

1 Jalapeno

2 large cloves of garlic

1 teaspoon of chili powder

1 teaspoon of dried oregano

1 teaspoon of dark brown sugar

1/3 C of beer (I used Great Divide Brewing’s Claymore Scotch Ale)

3 TBS of butter

however much cheddar you think you need

however much milk you think you need

Directions

Preheat oven to 400
Cut butternut squash in half lengthwise and scoop out the seeds. Coat inner side with oil (I used olive, but anything you want will do), put in a pan greased side down, roast until completely tender and brown and caramelized around the edges (I couldn’t really tell you how long this is; I was cleaning my room during this part.). Scoop innards into a food processor or blender and add the butter.

Chop jalapeno and garlic into whatever size pieces you need to make them manageable, heat up some oil (see note above about the oil) and saute until the peppers start to look limp. Add chili, oregano, and sugar. Add beer and simmer in the pan for about 4-5 mins or until it tastes less boozy. Add beer/spices mixture to food processor. Blend that ish.

Continue blending and add milk until it is the texture you want. Add salt to taste.

Put in oven safe bowls and top with enough cheese cover the soup. Broil for about a minute and a half or until the cheese is a bubbly and browned.

- arugula, toasted hazelnuts, roasted grapes, pecorino

- ginger parsnip soup

- vegetarian entree: apples stuffed with farro and wild mushrooms, miso butter

- omnivorous entree: tea brined goose, glazed turnips and apples

- five spice flour-less chocolate torte

Hello friends and loves,

Due to some financial difficulties I am and unable to host a supper this season. The good news is things are looking up and Friends with Honey will resume this fall. I am so excited to get cooking again and share my food with y’all! You can see the menu in the post above.

Some other changes happening around here: I love being able to provide affordable meals for everyone, but the $20 price tag is ultimately unsustainable. Dinners will now be $30 each season. Also, instead of paying upon arrival, you will reserve your spot at the dinner by pre-paying the full cost. I will post a link to PayPal with the release of the date and time of the event.

Thank everyone for being so supportive this past year. I hope to keep feeding you for years to come.

Peace, love, and chicken grease,

Honey Chile

Ingredients

• 3 TBSP unsalted butter
• 3 TBSP AP flour
• 1 1/2 C milk
• 2 - 6.7 oz packages smoked kippers, drained
• 3/4 C grated parmesan
• 1/4 C capers, drained

Directions

Melt butter in a saucepan over medium heat. Stir in flour, cook for about one minute while stirring frequently. Add milk and continue stirring until fairly thick (about 7-9 minutes or until its the consistency of nacho cheese). Take white sauce off heat. Flake kippers with a fork and add to sauce. Fold cheese into fish/sauce mixture about 1/3 at time. Stir in capers. Serve warm with pita chips, tortilla chips, crusty bread, etc.

-grapefruit, avocado, radish, cilantro, lime

-plum chipotle soup, goat milk yogurt, garlic scapes

-grilled octopus, tomatillo succotash

-hibiscus lime tequila pops

- spring salad greens, soft boiled egg

- pea and morel soup, mint dumplings

- vegetable ragout, polenta

- rhubarb donut, ginger ice cream

- preserved lemon syrup, st. germaine, gin, soda

Date: Saturday, May 19th

Time: 7:00 PM

Price: $20

Location: email friendswithhoney[at]gmail[dot]com

the lovely people at kinfolk, which is much of the inspiration for friends with honey, are hosting a series of 12 dinners. if you’re lucky enough to be in a city they’re coming to for crissakes go!

and if you’re not familiar with kinfolk you can read their manifesto here and check out their painfully beautiful videos here.