Way out into the countryside…two girls went for a run
Elly, a 4th year at UVA star runner who just ran a 3:17 marathon (!!), invited me out for a run on Ridge Road, a famous Cville running road that I had yet to explore. Now that fall weather is here, the temps are great for afternoon runs.
6 miles…HURT! The course was pretty hilly (mild for Cville, very hilly for non-mountainous areas) and left me breathing hard. I would have stopped to walk several times if Elly hadn’t been there pushing me on! I swear she was hiding wings on her back ; )
This evening Matt had plans with his fraternity brother Brian at Beer Run, so I planned a squash fest – complete with pumpkin beer!
How To Roast Squash
[Just in case you were a little confused how the gourd goes from rock to incredible salad topper!!]
1) Preheat oven to 400*
2) Cut open squash. It will feel like a rock. If you just try pushing your knife through, you might slip and badly cut your finger! I have found this method works very well:
Place knife in vertically…
And then cut through one side…
Rotate and repeat on other side…
Use a grapefruit spoon to scoop out the seedlings
And then slice (careful with the knife again – keep fingers out!)
I sliced open a kabocha squash (the bright orange on right), the pretty colored acorn (I think, middle!) and a pumpkin that was a bit too soft to continue to be décor (left). My favorite squash is butternut, with acorn and kabocha close behind.
Put slices on baking sheet and rub with oil of your choice – I like coconut for no reason other than its flavor.
This jar was a blog sample sent to me a while ago by Tropical Traditions and I’m chipping away at it. Notice how it’s solid at room temp now that it’s winter.
Do not let ant crawl into jar while you photograph it!
So I just blob the solid oil on top – it melts within seconds of entering the oven
Sprinkle an even coating of kosher salt
And cinnamon if you like!
Bake for 26 + 10 minutes (flipping after 26!)
Enjoy pumpkin beer in the meantime!! [Love Weyerbacher Imperial!]
Dinner for one is served..
For the other part of dinner, I cooked some chickpeas from scratch today in the crockpot [soak overnight and then 4 hours on high with some salt] and mixed 1 cup of them with tomato paste (1/4 cup), an heirloom tomato (1/2 of one) and some kale (1 cup?)
This meal was enjoyed with a large serving of GOSSIP GIRL!
Two things to note:
1) This spider trap packaging has been freaking me out all afternoon. People who buy spider traps are likely terrified of spiders. Why would you put such a graphic image on the front!? I finally tore it open to find REAL photos of spiders inside. Fa-reaky.
2) I am obsessed with this song.
That is all!