Occasionally when I’m testing and retesting and reretesting and rereretesting (you get the drift) a recipe, well, even if it’s great, we’ll get really sick of it. I mean, night after night of the same thing? Not necessarily fun. This is not one of those recipes.Read More
One thing that’s kind of a bummer about moving is that you’re usually always moving away from the things you do and the people you love. So the cool thing about this last move is that we are now closer to friends, family, job, activities … not farther. Less time spent in the car has been pretty great, I must say. Really, really great.Read More
I am in DIY heaven/hell. Pinterest is my best friend/worst enemy. Making our new house feel like a home is such fun/utterly exhausting.
I’m a little conflicted. Can you tell?
I really am thrilled we were able to make the leap into our new home, and we ended up in such a great place, too. Totally worth it. It’s just a little overwhelming and I want the entire place to feel like home NOW.
This vegetarian butternut squash and beer chili absolutely, 100% helps. Chili could not be more cozy and homey if it tried.Read More
They say having a baby changes everything. And it’s true. Having a baby changes EVERYTHING. But not just capital-letter EVERYTHING. It also changes lowercase everything. Every little thing.
Case in point: a recent morning in which I, while congratulating myself for being oh-so on the ball, started prepping dinner before the sun even dared show its face. And because of my beloved, wonderful one-year-old (and, okay, the demanding cat), a soup that used to take me easily less than 30 minutes to assemble ended up taking me exactly three hours and fifteen minutes from first swipe with the peeler just to being ready to simmer.Read More
“Squash” is such an ugly word. Say it 10 times fast. Other than that being sort of an impossible task, it also helps you realize just how ugly the word is.
Which is kind of too bad, because squash itself – as in butternut, pumpkin, spaghetti, delicata – is pretty awesome. Actually, I suppose squashes are sort of lumpy and bumpy and often goblin-colored, but as a foodstuff? Come hither.Read More
It took me a long, long time to “get” spaghetti squash. It was a case of misguided expectations. I wanted spaghetti squash to have the taste and texture of spaghetti noodles – the perfect low-calorie pasta substitute! – and when it didn’t? Ewww.
When I started thinking of spaghetti squash as, well, squash, my relationship with the vegetable took a turn for the better. In fact, now I love the stuff. My favorite way to enjoy spaghetti squash is cooked up simply (either roasted with a little olive oil and kosher salt or via the microwave express), then scraped into a bowl and tossed with coarse salt, fresh-ground black pepper and a good amount of parmesan.
This, however – a version of baked spaghetti with half of the noodles replaced with spaghetti squash – is pretty darn delicious, too.Read More
Spaghetti squash is pretty much my favorite of the winter bunch. It’s versatile, delicious, healthy, and easy – quadruple win. I’ve got a few spaghetti squash recipes in the pipeline – stay tuned for those – but today, in the spirit of The Sound of Music, ~let’s start at the very beginning~. (Gosh, I really need to watch that movie again. It’s been quite awhile since I’ve suffered the “So Long, Farewell” earworm.)
Anyway, today I’m sharing two different ways to prepare spaghetti squash – either in the microwave, or in the oven.Read More