Happy Friday! I'm so excited to have a weekend at home with nothing to do. It's supposed to rain all weekend, so we're just going to lay low and hopefully finish unpacking the last of the boxes, hang up some artwork, and cuddle our pup (although I think he wants to go to the dog park, so hopefully we'll get a few hours of dry weather).

I feel like I've been in catch-up mode since I got back from my work trip to Sonoma, and unfortunately one of the things I caught is a little cold. It's been nice to sleep in and take it easy this week but I still have lots to do, and I can't wait to share some photos from our La Crema event with you next week!

Before I sign off for the weekend, I wanted to share just a few links with you for your Friday afternoon reading (and listening!) pleasure:

• I'm a huge fan of all things Pentatonix, so it's no wonder this song gave me feelings.
• Loved reading Annie's recap of our weekend together.
• Just bought these booties in black and I'm obsessed. They were just $30!
• Doing a little Halloween reminiscing this weekend, as I always do.

What are you up to this weekend? I hope you have a good one!

My brother and I have been best friends for as long as I can remember. Sure, I think that at one point in elementary school he may have knocked out one of my baby teeth--I just can't remember if it was on purpose or not. Either way, he has always been one of the most important people in my life. 

And we've been through a lot together. Lots of good stuff--from Roanoke Catholic to Longwood University, new jobs, big dreams, several music albums and one cookbook. And some bad stuff too, which can really stick to you.

Our parents broke up.

Our mom got cancer.

We left the house.

But we held on to each other.

After all was said and done, things have mostly worked out for us. So, this summer--before Rob and I moved across the country--it was time for a tattoo. To remind us who we are, who we were, where we're going.

And that we'll always have each other.

As the weather is cooling down, I find myself craving soup more often. I picked up a butternut squash and some gorgeous carrots at the grocery store the other day so I could roast them and throw them in a pot with some onions and coconut milk--seriously, it's so easy and totally delicious. 

I've been out of town for a few days and didn't have any stock on hand (chicken or veggie would have been perfect for this), so I added some bacon to the pot first and voila! Bacon Butternut Squash Soup was born.

Ingredients: 

• 1 large butternut squash
• About a tablespoon of olive oil
• 5-6 large carrots
• 4-5 strips of uncooked bacon, diced
• 1 onion, quartered
• 2-3 cloves of garlic, smashed
• 3-4 cups of water (or chicken/veggie broth)
• 1/2 cup canned coconut milk (full-fat)
• 1/4 teaspoon cayenne powder
• 1/4 teaspoon dried sage
• 1/2 teaspoon smoked paprika 
• Salt and pepper, to taste

Instructions: 

1. Preheat oven to 375 degrees. Carefully peel and cut the butternut squash in half and remove the seeds. Place the halves cut-side up on a baking sheet and drizzle with olive oil, then season with salt and pepper.
2. On the same baking sheet, add the carrots. Drizzle with olive oil and season with salt and pepper. Bake for 40-60 minutes, or until the vegetables are fork-tender. (You might need to remove the carrots before the squash.)
3. In a large pot, cook bacon over medium-high heat. Once the bacon is crispy, remove from pot and place on a paper towel.
4. Reduce heat to low and add the onions. Give it a stir, add the garlic, and let them both cook down for about 10 minutes. Add water and simmer on low. Season with cayenne powder, sage, paprika, and some salt and pepper.
5. Add the carrots and squash to the pot and bring to a low boil. Allow to cook for another 15 or 20 minutes and then carefully blend. (I like to use an immersion blender but you could put it in a regular blender, just don't fill it too much or it'll explode). 
6. Once the soup is smooth, add the coconut milk and stir. Serve hot with crispy bacon on top.

I finished it off with a drizzle of truffle oil because sometimes I'm fancy like that.