The November Edit
Butternut squash soup, my fave long sleeves, five book reviews, and printable monthly calendars for 2025!
The Monthly Edits are a casual curation of my consumptions from the past few weeks including: books I read, delicious eats, fun finds, and personal meanderings. Buon appetito!
The holiday shopping started and was completed this month, which is always my goal. Leaving the next four weeks to simply eat, bake, visit, and enjoy.
Scott and I celebrated five years together (and our second wedding anniversary) with a visit to the art gallery and a lovely dinner. We also purchased our first faux Christmas tree, leaving the house feeling infinitely more cosy during the grey rainy weeks of November. I wrapped silk and velvet bows around household items to bring more cheer and attended a few holiday events at my favourite local boutiques. Although it’s dark and soggy outside, inside it’s twinkling and bright.
This month’s edit includes a holiday playlist, monthly printable calendars for 2025, a link for my fave long sleeve tops, five quick book reviews, and the most simple butternut squash soup/pasta sauce ever. Alright, here’s how it all went…
I made a five-hour playlist for those who enjoy Christmas music. I also found this 20-hour Jazz for Sleep playlist that creates the perfect calming background ambiance.
The local farmers market now has delicious butternut squash and I’ve been eating a lot of it lately. I made a really simple base that’s perfect as soup or pasta sauce. I like to freeze single sized portions for midweek lunches and dip my thick cut sourdough toast in it. I also used this recipe to make a hearty pasta sauce with roasted chicken that turned out quite nice.
The Easiest Butternut Squash Soup/Sauce
- 2 pounds cubed butternut squash
- 1 medium diced carrot
- 1.5 tbsp fresh chopped sage leaves
- 3 cups broth
- salt and pepper (+ chili flakes)
- 2/3 cup finely grated Parmigiano Reggiano
Heat 2 tablespoons of olive oil in a large pot. Sauté the squash, carrot, and sage leaves for about ten minutes. Season with salt and pepper. Then add your broth and bring to a boil. Reduce heat and let simmer for 20 minutes. Let cool slightly then add your parmesan and purée everything in a blender until smooth. Add additional salt and pepper to taste (I also added chili flakes to give it an extra kick). ❤️🔥
The Day of the Jackal is stay-up-all-night good!
Taylor Jenkins Reid has a new book coming.
Dreaming of chalets like this one.
A big Wicked whoops!
My fave long sleeves are on sale.
Love this 3D watercolour paper installation.
Everything to know about Parmigiano Reggiano.
This marketing campaign.
Pistachio cardamom buns with maple glaze.
I’ve been living in these boots (from the clearance rack!).
What’s with the $5M duct tape banana?
Surreal street furniture in Bristol.
November’s Bookshelf:
Everything I Never Told You by Celeste Ng. This was a sensitive and poignant story about families, secrets, longing, and the struggle we all