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Learning new things...

Posted by Louise Meyers on

I am constantly learning from our Pryde’s customers to approach things in a different light. Today, “Richard” was in seeking a grapefruit spoon for his butternut squash. What a simply brilliant alternative to the slow-stranding fork. He expertly said, “butter, garlic and a little parmesan and you are set!” I would have NEVER thought of a grapefruit spoon for such a simple task. Perhaps that is why I don’t bake squash more often even though I have a terrific recipe that I will share below.

Last month it was a useful tip from “Carol” about Kansas City’s own Vain vanilla. Carol pointed out that, “Vain vanilla is not only wonderful to bake with, but that it was also the most economical because it has the vanilla bean left in the bottle. You can deseed the pod for a creme brûlée or homemade ice cream.”  Thanks Carol I was not aware of its true thrifty usefulness! Try the 8oz Original Bakers Blend, it is an exceptional vanilla. Wonderful not only for baking, but to include a few drops in your morning coffee, protein pancakes or Fage greek yogurt with blueberries.  


Another longtime customer is Dorothy, a former librarian and everything food related connoisseur. For over 35 years Dorothy has enlightened me on many things, but most importantly, about the essential need for all things coffee related. I love to live vicariously thinking of her weekend coffee ritual and admire her coffee bar. Life IS too short to not enjoy yourself with restorative morning coffee or tea time. It is the greatest pleasure of my every morning- having coffee with my husband Pat and consuming two newspapers. Try it! You’ll like it! (Allow yourself AT LEAST an hour because there are many current events and news-of-the- day topics to discuss.)

This morning's topic- Pat is delighted that I have been watching Marie Kondos show Tidying Up on Netflix. I told him that I prefer to pick up an object and thank it for its service and that it has earned the right to stay in my lovingly curated house with an overabundance of chairs. I am still in mourning over no Mission Road Antique Mall. 

 These are just three examples of simple wisdom and inspirations that we at Pryde’s are fortunate to absorb by our everyday interactions with our wonderfully authentic and enthusiastic customers. Stop by for a cup of coffee, tea or pie if you are tired of your Keto diet and enjoy the interaction with others as you clean and inspire your own inner spaces. 


(Dorothy's coffee bar! - inspiring!)

Happy Cooking - 



Creamy Four Cheese Spinach Butternut Squash

1 butternut squash

1/2 cup vegetable broth

1 cup heavy cream

5 garlic cloves (or to taste), minced

1 cup Italian 4 cheese mix

1 cup freshly chopped spinach

Fresh thyme, to taste

Kosher salt and fresh cracked pepper

Red chili pepper flakes (optional)


1. Preheat the oven to 400°F(200°C). Scrub the outside of the squash clean and cut each in half down the middle from the stem to the root end. Scoop out the seeds and scrape a bit of the flesh with a grapefruit spoon or melon baller, leaving a nice border all the way around. Sprinkle each half with salt and pepper.

2. In a large bowl, combine minced garlic, heavy cream with 1/2 cup vegetable broth, cheese and spinach. Mix well. Divide the mixture into each halves, then top with additional cheese and sprinkle with additional pepper, fresh thyme and red chili flakes.

3. Roast in the oven for 40 to 50 minutes, depending on the thickness of your squash, or until the flesh of the butternut squash is very tender when poked with a fork. Remove from oven and serve immediately


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  • Oh, the under appreciated grapefruit spoon! I use one to hull strawberries & take out any bad spots. Also handy for removing the stems on small tomatoes. It’s one of my favorite kitchen tools!

    Liz Wells on
  • That squash has to be cooked first i. Order to scoop it out. I cooked mine for 30 min in oven and then scooped it out. Delicious but cook squash first

    Maralee Thompson on
  • Didn’t realize you had a blog. I have never stayed for coffee but will next time I come. I assume you have the Vain vanilla. My daughter is a foodie and a pastry chef who loves quality special products!

    Terrie mcgill on
  • Wait! What!?? There’s no more Mission Riad Antique Mall???? When did that happen? I’m devastated.

    Janel on
  • Louise,

    You are so sweet! I love your shop and try to stop by every time I come to KC or am driving through. It is always such a pleasure! Your staff is also very friendly and most helpful. I do enjoy that cup of Pryde’s coffee!

    Thanks for the nice respite in busy times!


    Donna on

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