re: October

The theme of time passing has been on my mind.  Two months ago I was in Idaho, but it feels like years and years.  My chest aches when I think about it because it feels so long since I last saw my mountains.  However, when I look back at the last year, I think, “gosh, it can’t be October already?” This is the first day in a week that I’ve gotten to sit down in my house.  Jesse and I were gone all weekend, enjoying the beauty of God’s creation with some friends.  There was no cell phone service and it was just wonderful.  I took my camera but did not take any photos.  For the most part, I don’t regret it, but we explored an abandoned home that I wish I had put some effort into capturing.  It was left about eleven years ago. Clothes in the closet, food in the cupboards.  I wish that I had gone down in the early morning to get that cool light coming in the high, dirty windows.  I am a wimp about the cold, though, and it was so cold.  I’m to young for it to be cold.  You feel the cold so much more fiercely as an adult.  The kids who I nanny love winter so much, it could last forever and they would be thrilled.  Someone is always rolling them in blankets and bringing them hot chocolate.  They make s’mores in the fireplace and play in the snow.  They haven’t realized the horrors of always having snow inside your shoes, of scraping the centimetres of ice off of your wind shield in the dark every morning, of getting stuck in the slush, of feeling so fat in your layers and layers of clothes but still being so cold that your bones ache.

I’ve never shared a recipe but this is the only photo I have taken in the last week.  IMG_3341_1Quinoa Stuffed Acorn Squash
(Vegan, vegetarian, gluten-free)
Serves 2-3
1 medium sized acorn squash
1.5 cups of uncooked quinoa
Season with: sage, garlic, onion, poultry seasoning, salt, pepper.

Cut your squash in half and scoop out the seeds.  Put about a half inch of water in the bottom of a 9×13 pan. Place the squash into the pan, cut side down.  Cover.  Bake at 400 degrees for 20-30-ish minutes (this depends on the size of the squash a bit), until a fork or knife can be easily inserted into the squash.  It should be nice and soft.

Rinse your quinoa and prepare it according to the package directions.  If you’re like me and buy in bulk, I do 2 parts water to one part quinoa (3 cups in this case) and prepare it like rice, covered, reduce the heat when it starts to boil and allow it to simmer for about 20 minutes. When the quinoa is finished, it should be chewy but not gritty or grainy.  Turn off heat, season with onion, garlic, sage, salt, pepper, and poultry seasoning.  My goal is to get it to taste as much like my dad’s Thanksgiving stuffing as possible.  I use quite a lot of garlic and sage.  If you’re feeling super motivated, you can lightly fry fresh onion and garlic and sage up while the quinoa is cooking.  It is definitely better flavor, but I just use powdered seasonings.

Spoon the quinoa into the halves of prepared squash and eat it out of the skin with a spoon.

You could serve this with prepared beef or poultry if you want meat with your dinner.  Jesse and I don’t eat a lot of meat, so we usually just make this its own meal.  You could also serve it with a light salad.  I would recommend spring mix  with cranberries and a vinaigrette.  Red wine, ale beer.  There you go.


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