For those who asked ;0)
- 1 small Ambercup Squash, cut into pieces
- 1 small Carnival Squash, cut into pieces
- 1 small Delicata Squash, cut into pieces
- 1 small Sugar Pumpkin, cut into pieces
- 6 sweet onions, cut into wedges
- 1 head of garlic, sections peeled and divided
- 5 Carrots, peeled and chopped
- 6 Apples, cored and cut into pieces
- Herb de Province
- Olive oil and/or butter
- Salt and pepper
- Italian parsley, chiffonade
Heat oven to 450. Mix in large roasting pan all veggies, lightly coat in oil with seasoning. Cook for 45-60 minutes, stirring every 10 min. to prevent sticking and to keep the veggies moist with the juices and oil.
Serve with parsley, a chunk really good of parmesan cheese, a wedge of bread (I like Pain au Levain from Acme) and a glass of Merlot.
You know Mrs. Sniffles has Châteaux Sniffles – I thought it was time to introduce you to Casa de FiFi. DKM had to visit Reno for work and I stayed at Casa de FiFi with Grammy, Popi, Auntie Joette and Tobey.
Here is a picture of the clouds coming over the Tahoe Mountains from Genoa Nevada.
For dinner DKM made roasted veggies – pumpkin YUM!
Grammy woke us up early Tuesday morning because it snowed!
She asked me if I wanted to go for a walk in the snow in my harness…
Uh No – I want to sun bathe
This is Tobey ‘cooking’ with snow
Sadly we had to leave Casa de FiFi after our mini vacation – good-bye Lake Tahoe!
DKM took some nice photos after the rain storm in SF yesterday on her way home from work
Gulls coming in to eat the fish turned up by the Ferry engines.
Wow, we can’t believe it’s been a year since the first secret paws! To get ready for winter paws we’re asking everyone to fill out a quick little survey for us. You will remain anan-o-mouse and we’d really appreciate your feedback!