New Routines
Well ladies and gents I’m a single lady… for now… and I’m trying to figure out how to pick up all the pieces. My life’s been one way for so long I feel like everything’s a little upside down. The days feel so so long and it’s hard for me to do anything, but not doing anything is worse because my brain takes over and it’s too much to deal with.
To help me get through I’ve made myself a new routine, one that I do every day the same way.
- Wake up 7am
- (optional gym time)
- Shower, coffee, hair, etc.
- Work
- Lunch & blog
- Work
- (optional gym time)
- Basketball, the children’s theater or other social activity
- Home
- Dinner & blog
- tv leisure time
- Bed 11pm
Today I did my gym time right after waking up. I did 30 minutes on the elliptical. It’s not my best but I think for right now it’s enough.
Anyways I do have some fun stuff to show you including a recipe I whipped up this weekend.
Southwestern Stuffed Acorn Squash.
the pics aren’t that great because I decided to get all Emeril at 9:45 at night. But don’t let the photos fool ya… this recipe is awesome!
So there I was Saturday evening feeling a little blue, when I remembered I bought an acorn squash, the awkward acorn squash… So I thought ‘I’ll roast it. That sounds fun.’
I did the basic roasting recipe.
- cut the squash in half
- scoop out all the guts
- place on a baking sheet lined with foil and 1/3 cup water
- bake at 425 for ~30 mins.
Here’s what I did for stuffing (perfect for 1 acorn squash, 2 people).
Ingredients
- 1 roasted acorn squash
- 2/3 cup whole wheat couscous
- 2/3 cup water
- salt to taste
- 1/4 cup diced tomato (mine were adobo flavored)
- 1/4 cup beans (mine were Amy’s baked beans in tomato juice)
- a little grated cheddar for topping
- 1/4 cup salsa
- tapatilo or hot sauce (optional, but recommended)
Directions
Cook couscous as package directs.
Once cooked add the diced tomato, beans, salsa and hot sauce and stir until combined.
Fill the roasted acorn squash bowls with the filling. Don’t be stingy… make sure both halves get even amounts of stuffing.
Top with a little grated cheese and put back in the oven under the broiler. Take the bowls out when the cheese is all melty and gooey.
I added a little hot sauce to the top of the cheese before I broiled it. This way the cheese topping was extra spicy.
I think black beans would be best in this recipe, but I was out. And if you have any cilantro go ahead and sprinkle a little of that on the top.
Put your acorn squash bowl in a bowl and enjoy.
I’m drooling remembering the awesomeness.
What else has been going on around here.
Javier oh how I love you.
I’m not regretting the muy expensive coffee maker purchase of pure joy at all! I’ve bought a bunch of fall flavored K-cups and I’m enjoying each and every cup of coffee.
- Green Mountain’s pumpkin spice (my favorite!!!)
- Kahlua (best with soymilk, yucky without!)
- hot Apple Cider (holy sweet dessert in a cup!)
- Gloria Jean’s butter toffee (perfect with a little stevia for a mid afternoon pick-me-up)
I only bought the kahlua and butter toffee because I found each on Amazon, a box of 18 cups for under 9 dollars. How can anyone say no to that deal?
I was super excited to find this stack of little white mugs that perfectly fit the 8 and 10oz brews Javier makes. It’s a match made in heaven.
It’s my little coffee station.
Tell me about you!!! I want to know…
What’s your sure fire way to cheer yourself or someone else up?
I’m up for just about anything… that’s not illegal, or involves gnomes. Don’t ask.
What is your favorite squash?
I’m loving acorn squash right now.
Would you rather have popcorn or candy when at the movies?
popcorn.
