I’m in love with Portland. There, I said it. In the 14 hours I’ve been here—eight of which I slept—this city has already charmed me. It’s full of great food, lush green spaces, and a cheerful, relaxed vibe. I sound like a total hippie saying that, but I don’t care. I want to return, go boating, and rent a house for a couple of months. That’s a new goal of mine.
And it barely snows here? Where do I sign up?
Today I’m headed to San Diego after Portland. I’m looking forward to a short break in San Diego: a workout at CrossFit Invictus on Saturday morning and an evening out with girlfriends after our book signing for The Paleo Kitchen. We’ll be doing another book signing at Costco in Mission Valley from 1:00–3:00 p.m. tomorrow, Saturday. If you can, stop by—bring a friend with a Costco membership if needed. Our first Costco signing had a great turnout, and we hope this one does even better.
I’m genuinely sad to leave Portland—the weather is perfect—but San Diego is a great alternative. I’ll get to CrossFit there and spend time with friends at a lovely restaurant. I might even have an alcoholic drink, and that sounds wonderful.
I’m all over the place right now and need to catch a flight, but soon I’ll update you on our travels and share new recipes on the blog. Don’t worry—I’ll be back with more content.
Dill Butternut Squash Fries
4.8 from 8 reviews
- Yield: 4 servings
Ingredients
- 1 large butternut squash (about 2 pounds/860 grams)
- 1 tablespoon coconut oil, melted
- 3 tablespoons roughly chopped fresh dill
- Salt, to taste
Instructions
- Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- Trim the bottom of the butternut squash to create a stable cutting surface. Peel the squash with a sharp knife or peeler, cut it in half, scoop out the seeds, and slice into fry-size strips.
- In a large bowl, toss the squash fries with melted coconut oil, chopped dill, and salt. Arrange the fries in a single layer on the prepared baking sheet without overlapping so they cook evenly.
- Bake for about 35 minutes, or until the fries are tender inside and crisp on the outside. Remove from the oven and transfer to a cooling rack to help maintain their crunch. Serve warm.
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