Love Saturdays. Who doesn’t?

Slept in a bit again this morning, watched some Food Network, learned what Spatzle is and can’t wait to make it, got in a good davefarmar yoga session and went to lunch with a friend in Boulder. Full, fun day, and it’s only four o’clock (on the dot, I’m in my drop top cruisin’ the streets…)

On to the eating goodness of the last few days.

I was really hankering for acorn squash the last couple of days, so last night I popped the whole sucker in the oven at 450* for 40 minutes, then topped it with salsa, hominy and black beans.

Then mashed it all up…

Took a few bites, and decided it was lacking in texture, so I “caked it”…

(mashed it down in a pan with some non-stick spray, and formed into pancakes squashcakes)

Topped with plain yogurt and (obviously) cinnamon…

So darn delicious. The “caking” made it crispy on the outside, and still sweet and gooey/squash-like on the inside. I only had one – and popped the other one in the fridge. Good leftover material.

Then I had more cinnamon laden dessert…

That is vanilla ice cream, a pile of cinnamon, Newman’s alphabet cookies (which rock my socks), and a chunk of dark chocolate (that also does some sock-rocking). Dessert perfection.

This morning, before Dave kicked by butt with some yoga, I had ½ a pomegranate.

I forgot how much I love these little seeds – they are perfectly tart and juicy…always. I don’t think I have ever had a mushy or dry pomegranate.

Also, I have found that if you break the whole fruit apart underwater, the seeds sink to the bottom, and all the white, inedible part floats to the top – it makes it a lot easier to disassemble.

After yoga (or yogurt…as we affectionately refer to it in our household), I tried Sarah’s pumpkin pie breakfast cakes.

New addiction. Although mine didn’t turn out like Sarah’s looked…they tasted JUST LIKE pumpkin pie filling. Exactly.

To make these addicting little cakes…

  • ½ cup pumpkin
  • 1 egg white
  • Sweetener (I used brown sugar)
  • Pumpkin pie spice (if you have it…I didn’t, and they were still delicioso)

Mix it and throw it in the microwave for 3 minutes. I just now realized (after re-writing the recipe), that I used too much pumpkin – but I’m not going to complain…they were still fantastic (especially if you like the consistency of baby food). I topped them with plain yogurt with cinnamon and maple syrup mixed in. Yummers.

Then I drove my sassy little car (with new license plates!) to Boulder to meet my friend Emily for lunch. I’ve known this girl since preschool, so conversation is always comfortable and easy. I love friends that are like family. Here is a picture of us in college. I’m on the right with the duck lips. We pretended we were twins from age 6 – 16.

Anyway…I wanted Thai food, but the place was closed – so we tried a new place called 13th Street Cafe – which used to be a Dairy Queen – and I have to say…I preferred it as an ice cream joint. It wasn’t bad, but the customer service left something to be desired, and we got hit on accosted as we were eating lunch by two weirdos who saw us in the window, and came in to tell us that “we looked bored” – just an odd experience.

I got the veggie wrap. It was pretty tasty.

Lots of good stuff in there: avocado, caramelized onions, roasted red peppers, mushrooms, banana peppers, artichokes. I could have made it myself and skipped the weird guys.

Now I am home snuggling with my kitty and soaking up the last few drops of my fall break.

Happy Weekend!


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