Hi, friends!
I just got back in town this afternoon from a fun weekend and now I have to get my shit together for the rest of the workweek.
After a very balanced dinner of deli turkey slices followed by a slice of cake (the theme here was “slices” – however I did not have any slices of cheese), I’ll be making a broccoli and cauliflower salad to chomp on for the rest of the week. It was that or pasta, but let’s be real I need more vegetables in my life after how I ate over the last few days.
I made this from time to time. I use thigh pieces.
I had paczki for breakfast and pancakes for dinner. That’s more carbs in one day than I normally eat in a month. It was delicious but now I feel gross and sleepy. I’m going to the grocery store tomorrow to buy fish and vegetables.
I had breakfast yesterday at a restaurant called Pancake House and a fancy grilled cheese and french fries for dinner. Pretty sure my intestines are begging for vegetables at this point.
It’s not fair that you can eat pączki and I can’t.
Hang on @luigi-vuoto, your wife will bring you Chicago paczki soon.
I have been trying to eat more vegetables, which goes against my very nature (except for asparagus, for some reason, and potatoes, which count, and tomatoes and eggplant, which are a fruit but they count because I say they do). Nonetheless, the new-ish super-wok has a steamer attachment so I will grab whatever vegetables are not long for this world and say to myself, “We can steam that!” and giggle a little bit because:
I had some butternut squash soup from Trader Joes tonight – It was pretty tasty, though I’ll probably need a little snack later!
We’ve been making a lot of squash soup, but I really have a lot of trouble cutting them in half the long way. I cut myself the other day and I don’t know what kind of knife to use. I had a sharp chef’s knife, but it kept slipping off the round surface of the butternut squash. Finally, I used an old serrated chef’s knife and sawed my way through.
Do you have any suggestions for how to cut these hard-skinned squash?
I use a serrated fish filet knife & cut skin off first & then a hefty knife to cut into smaller pieces. That is with Butternut squash, I haven’t done this with other types.
Stab it a bunch of times and microwave it first to soften it up?
I’m making a household favorite fennel sausage pasta. I use spicy chicken fennel sausage that my local butcher makes because it is less greasy. When I’m off dairy, I replace it with coconut cream.
I meal prepped off and on all weekend.
I made about 20 quarts of spaghetti sauce & spaghetti squash and about 40 quarts of a soup I am going to do an FYCE post about…maybe.
Yes please FYCE.
@elliecoo I am afraid people will think I am trolling the site if I do an FYCE post but it really is a good soup.
Do you have a separate freezer for this or is the entire fridge just pasta and squash?
An entire fridge of just pasta and squash sounds delightful.
@brightersideoflife I am in desperate need of a mini freezer but currently jam all of the meal-sized containers in the fridge’s freezer.
Tonight I made a big mess of pseudo cassoulet with navy beans, tomato sauce, turkey thigh cassoulet, smoked sausage and bread crumbs on top. It will sit for a day to let the flavors finish soaking in.
Tonight is spaghetti & turkey meatballs. Had to do it since my friend brought me his amazing sourdough.
just made myself a bacon n egg sammich for breakfast
which is the closest thing ive had to a meal since the pizza last thursday
apparently i live on nibbles now…
suspect tonights dinner will be pasta n red sauce as the daughter likes it….im already considering bowing out coz not hungry and its not even 6 am yet