Seeing as how I don't think I will emerge from the haze of school-work-sleep-repeat until Thursday at the earliest, and then only to look around and say, "Wow! There's a world out there still," I've got to make some food this afternoon to get me by.
In the oven now I have acorn squash and spaghetti squash baking. Next in is pumpkin. I'll eat some of the squash as-is (with butter and salt), put some in the quiche, and some in the lamb stew. After those are done, I'm going to roast some cubed potatoes - regular ol' red potatoes and some sweet potatoes from Mitchell's - and roast the garlic at the same time.
Then it's time for quiche - with zucchini, squash, and potatoes - and roasted eggplant. While those are in the oven, I'll cook up the lamb stew (not sure what's going into it just yet, but it will include lots of veggies and some red wine if I can manage to open my bottle without the corkscrew I don't have - yes, planning ahead is a good idea).
And when all that's done with, I'll make my snack: I saved the seeds from all the squashes, and I'm going to roast them with melted butter and salt. Normally I use olive oil and soy sauce, but those aren't local. I bet butter and salt will be just as amazing.
To tide myself over for now, I ate a hardboiled egg and now I'm digging into some yogurt topped with Mitchell's honey and black walnuts. YUM.
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