6 slices bacon, cut into small 1/2″ pieces 1 medium onion, diced 3 celery stalks, diced 3 parsnips, diced 1 pound fingerling or Yukon Gold potatoes, diced 2 jalapeños, seeded and diced 2 teaspoons chopped fresh sage 1/4 cup white wine 6 cups chicken or vegetable stock 4 cups butternut squash purée 1/2 cup cream kosher salt and pepper In a large stockpot or Dutch oven over medium to medium-high heat, brown bacon pieces until crisp. Remove bacon bits and set aside to drain. Spoon bacon grease... more

A brief overview of 2011 here on Food for My Family, as well as a look forward into what 2012 has in store for us. As we head into the New Year, I thought I’d take a moment to look back on 2011. I’m always introspective at the start of a new year. I view January, with its blanket of snow and cold temperatures that cleanse and render the world immobile, like a blank canvas waiting for the artist to create a new world from raw materials. I’m excited to see what this year has in store... more