Monthly Archives: November 2012

Relaxing the reins

As the days get shorter, I see less and less sunlight. As the days get colder, I see less of the outdoors. While today doesn’t have much in the way of sunlight, the weather warmed up 20 degrees to a nice respectable temperature in the 50s (Fahrenheit that is).

As I sit out here on the patio of the local coffee shop, I remember a trip to Berlin one chilly March. On this trip, I remember being amazed that people were sitting outside in the cold to drink their drinks and eat their food. When I remarked on this, one of the Berliners told me that the weather was quite mild for the season and the sunshine was reason enough to sit outside after a long dreary winter.

Well, I’m not exactly bundled up out here (no mittens or ear muffs for me), I think about how I am usually inside the coffee shop watching the people outside. The overcast skies are actually in favor of sitting outside since direct sunlight usually bothers me after a short while. Plus, it’s not so nice that all the smokers are hanging out front smoking.

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As you can see from my photo, I’ve relaxed the eating reins a bit, and ordered myself a New England clam chowder. I needed comfort more than I needed to avoid wheat. The rest of the meal is pretty spot on with the way I usually eat. After I enjoy some time out here and finish my coffee, I’m hoping there will be considerable earnest cooking when I get home.

My fridge is looking rather desolate and I need to get back to a regular regimen of eating and cooking. My next month will be a constant merry go round of one day on, one day off, one half day. Hopefully, I can stay relatively on track eating wise and not end up gaining weight or skeletally skinny. Those appear to be the only two op

tions from what I’ve heard of other people’s experiences.

In any case, I need to get to my coffee before it cools off to an unacceptable temperature. I hope everyone is enjoying their weekends.

 


Fast and easy fancy dinner

I know I’ve been such a terrible slacking off blogger and not only have I not been around, the piddly posts that I’ve put up the last few times really doesn’t cut it. Well, here is what I made for dinner tonight. Maybe this will help you all forgive me.

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I made this dinner for two and it was surprisingly fast and easy considering I was working with a one hour time frame to cook and clean. How’s that for efficient? (Okay, admittedly all the stuff I couldn’t properly clean up either got shoved in my room or into various drawers and cabinets, but still, the common areas were clean!)

So this is how I put dinner together:

1. Preheat oven to 400 degrees Fahrenheit.
2. Wash and cut an acorn squash in half.
3. Coat acorn squash generously with olive oil and sprinkle cinnamon and nutmeg over both halves.
4. Place cut side down in a baking dish and place in oven. Allow that to roast for 30-40 minutes until soft and then flip over for another 5-10 minutes.
5. While squash is roasting, wash and slice a package of mushrooms.
6. Heat some butter (use a generous amount 1-2 tablespoons) in a frying pan and then dump the sliced mushrooms in. Make sure all the mushrooms get doused in the butter.
7. While those mushrooms are cooking (don’t forget to stir them around here and there), dice an onion.
8. Heat another skillet up with olive oil and dump the onion in. (Stir those mushrooms in the other pan!)
9. Add a package of sausage of your choice to the onions. I used a Cajun Turkey sausage from the co-op.
10. Break up the sausage into small pieces and cook until pieces are mostly cooked.
11. (Optional) add left over rice or chopped veggies of your choice to the onion and sausage mix. I used left over rice.
12. By now your mushrooms should have sucked up the buttery goodness and should have shrunken in size. Add a generous splash of port wine or any wine for that matter and keep cooking until the moisture is gone and the mushrooms get browned.
13. Your onion sausage mix should be done so turn off the heat.
14. Retrieve your acorn squash and plate. Put sausage onion mix into the cavity of the squash and the mushrooms go on the side.
14. Voila! Dinner.
15. PS I had some cauliflower hanging out in my fridge that had already been made up. I reheated that for some extra veggie power. So add on more sides as you can. 🙂

Happy eating!