those grapes really looked stunning, but tasted not like you would have expected
this crazy patterned fabric is a tote bag i got from a drugstore
and my most beloved Silk & Glass Necklace
since pumpkin season just started i´d like to share my new favorite recipe
adapted from E&T
1 Butternut squash (about 3 pounds)
- diagonally halved, peeled, stem and seeds removed
olive oil
100 g breadcrumbs
2 onions - chopped
2 cloves of garlic - chopped
2 cans (800 g) peeled chopped tomatoes
salt, pepper, sugar, chili
375 g mozzarella - thinly sliced
2 big hands full of grated parmesan
2 twigs rosmary - chopped
slice the upper halve of the pumpkin in 2 mm thin discs
lay them on a tea towel, sprinkled with a bit of salt, for about 30 min
pat dry
grease a baking tray with olive oil and put the pumpkin slices on it
roast for a few minutes in the oven at 200 degree celcius
until slightly brown
cut the other pumpkin halve in tiny cubes
steam onions and garlic in a bit of olive oil
ad tomatoes and pumpkin cubes
simmer for 20 min
season with salt, pepper, sugar, chili and rosemary
grease a big heatproof dish, sprinkle with breadcrumbs
start with a layer of roasted pumpkin slices, then mozzarella, parmesan, tomatoes and breadcrumbs, repeat two or three times
end with a layer of pumpkin slices, topped with mozzarella, parmesan and breadcrumbs
bake in the oven at 200 degree celcius for about 40 min


  1. Mmm. I'll have to try your pumpkin dish. It looks wonderful.

  2. Okay, I'm finally making this. Did you use one 800 g can of tomatoes or two 800 g cans = total 1600 g?