Veggie Delight

Ahhhhhh (sigh of relief)! After having a date with my computer for the entire day, the assignment for my communications class that has been on my to-do list has now disappeared! The gazillion pages are stapled together and placed in the manila envelope – clasped, but not sealed (as instructed by my professor) – ready to be turned in. Any day where I’m glued to my desk usually means it’ll be a day of snacking…and so it was. There was an apple with cheese in there, amongst a mini Nutz Over Chocolate Luna Bar, and a replication of yesterday’s breakfast. Then to celebrate completing the dreaded assignment, I made the most delectable dinner.

The photograph doesn’t do the flavors and aroma justice. I baked an acorn squash by cutting it in half and placing it upside-down in a baking dish with about half an inch of water at 375* for 30 minutes. I poured out the water, flipped the tender squash over and put a bit of real butter in each cavity along with a sprinkling of brown sugar and cinnamon. I then baked them for another 8-10 minutes. There are few things that beat the smell of cinnamon and sugar on a cold, fall night. Accompaning the squash is organic heirloom lettuces, 1/4 of an avocado, red onion, goat cheese crumbles, olive oil & balsamic vinegar, and fresh pepper. The flavor combination was just out of this world tonight!

Currently listening to the calming and peaceful James Morrison ‘radio station’ @ Pandora while enjoying a piece of Chocolove – Raspberries in Dark Chocolate.

On to the next item: MICROBIOLOGY.

Wishing ya’ll a wonderful week,

~ Hillary