I took my Mac to the Apple store recently because I was notified that its serial number was one marked as having a hard drive that could potentially fail. I dropped it off, a new hard drive was installed free of charge by the next day, and I was able to restore all the data I had conveniently backed up on an external hard drive. It sounds like not much effort was made on my part to get things back up and running, but I spent the better part of several days organizing what was in my files, reviewing my ridiculous number of photographs, and making sure I had them backed up in several different places. As much as I could tell the young man behind the counter at the Genius Bar that, yes, I’ve got everything backed up, I still worried.
If you’ve been reading here for any length of time, I’m sure you’ve come across at least one comment I’ve made about squash in general. It’s something I didn’t learn to like until I was in my early twenties with two babies at home and a small garden that produced zucchini the size of battleships. I became quite adept at figuring out what to do with those behemoths, and more importantly, our resources were meager, so being creative with squash became a fascination in general.
It seems like that was a few lifetimes ago, and since then, although I continue to learn about and experiment with different kinds of squash, I am always amazed to find how good it really is even with very little preparation.
When the friend I was visiting recently on my trip east graciously allowed me to prepare dinner my last night with her, she volunteered to make a veggie side dish which happened to be squash. She used a julienne peeler tool I’ve had in my kitchen for several years and have been less than successful with to slice some zucchini she’d purchased from a roadside stand that day.
I’ve only recently tried spaghetti squash and love it, but this was so much more easy — no baking required! And yes, it really did remind me of pasta if I need to say that.
Have you tried squash prepared this way before?
It really doesn’t get hot where I live until August. I spend each summer quietly enjoying our temperate weather, often more chilly than some would like. And so when we invite them to our house for dinner, we tell them to bring sweaters and then snicker about it because the idea of needing a sweater on a gorgeous 65 degree evening is funny. The doors to our patio and several large windows are open all the time to allow the fresh air in so it’s usually cool in our house — the way I like it.
Oh, the over indulgences of the weekend. New recipes tried and sampled a bit too much. Football season in full gear, so lounging more than we normally might, our comfies donned, windows snapped shut against chilly and unexpectedly damp breezes. Projects stalled while we stay indoors making like house potatoes.
Thank goodness for Monday morning and snapping back to a schedule. For thinking about all that might be accomplished in a week’s time. Promising myself to get back to healthy eating.
In the meantime, smoothies help. I’ve become addicted to them — especially the green ones.
So very, very good.
What ingredients do you like in your green smoothies?
With New Year’s Day less than a week away, I’ve found myself not wanting to wait until the traditional January 1st to promise myself that I’ll turn over a new leaf here and there in my life — or perhaps nine. Do I hear 25? After all the cookies and cooking, left-over food, and dishes to be washed, I’m ready for uncomplicated recipes, less sugar, and more vegetables. While I’m on the subject, a personal chef would be great, too, but since that isn’t going to happen any time soon, I’ll settle for a soup that’s healthy and easy to prepare. It’s elegant enough for a formal dinner, but is fabulous heated up for lunch when you want something flavorful and light.
This recipe for asparagus soup is different from a delicious Cream of Asparagus Soup I made recently in that it doesn’t contain milk products to achieve its creaminess. Instead, a potato is cooked and blended with the other ingredients to thicken the soup. Should you want a richer soup, a liberal drizzling of a good quality fruity extra virgin olive oil is enjoyable, but not necessary.
If you are one who appreciates a bit of cheese in soup, crumbled feta, goat’s cheese, or a curl of Parmesan are especially nice swirled into a hot bowl of this.