Happy fall back, we’ll be changing all the clocks in the house today – yay. But at least it will be light for driving to work in the morning for a little longer. On the other hand, the sun will be setting much earlier and soon it will be dark when I go to work and leave work. Great times to cuddle up in front of the fireplace and get ready for the holidays, I think I need to put a Christmas play list on my iPod. Too soon? Nah. It’s been a busy weekend here so far, and great.
1. We caught a beautiful sunset Friday night leaving for dinner and the iPhone did a pretty impressive job snapping it.
2. We also had this week’s trio boat from Baagan with roasted garlic Brussel sprouts, almond, millet, cranberry quinoa, and a tangy micro green salad.
Yum! Especially the Brussel sprouts, the tender texture was perfect.
3. The pets are getting lazier with the colder weather, Shadow is contented to just chill on the couch all day so he can play all night.
While Skipper is contented to eat all day, this dog is a bottomless pit!
4. I made a simple salad for lunch using kale, peppers, rosemary, and cucumbers from our garden because our kitchen is getting very empty. But I threw together a quick hemp seed rosemary smokey dressing in the blender that came out great, I will be perfecting and posting it soon!
5. I baked some kabocha squash and this one was an interesting challenge!
It was the toughest one I’ve ever had to cut into, our sharpest knife was barely doing the job! But it was worth it, check out all the seeds.
I seeded the squash and sliced it into little “moons” and tossed with a little coconut oil and salt.
Then backed at 400 degrees for 30 minutes.
6. I also tried the simple recipe on the back of the Trader Joe’s Red Split Lentils package, it was vegan-friendly, quick, and involved red pepper flakes and wine.
I added frozen veggies to it to make it more hearty, but it came out delicious!
Dinner wasn’t exactly a thing of beauty, but simple and tasty.
The squash had a soft texture with crispy edges and the chewy skin was also edible. Turns out all of the dogs love baked kabocha squash too, I had to share.
7. Amazingly that little squash had more seeds than the large pumpkin we carved, so I decided to bake them for a pantry snack.
The seeds are a little thicker than pumpkin seeds. I washed all the gunk off then, tossed with a little oil and salt, and backed at 350 degrees for about 25 minutes.
And the kabocha seeds came out great, very crispy with a heartier texture than pumpkin seeds.
Now I’m sipping coffee and motivating myself for a run before getting the day going, the weather is cool and perfect for it.
How has your weekend been?
Have you ever tried kabocha squash?