Jan 31, 2011
Jan 28, 2011
Cooking Spaghetti Squash gratin
The quick and dirty: Roast an entire spaghetti squash (after first making some small incisions)for an hour at 375, then remove the squash and let it cool. While cooling, chop up an entire onion, about 3 cloves of garlic, grate a few ounces of Gruyere, and rip up 2 tablespoons of basil. Once cool, you can remove all the seeds from the squash (and discard) and then scoop out the spaghetti squash. You only need about half the squash, so bag the other half and put it in the freezer for another time. Then start to sautee the onions for a few minutes, slowly adding in the garlic, spaghetti squash and some salt and pepper. Once everything is all nice and soft combine everything you've sauteed with 3 eggs and milk (beaten together) and the Gruyere and basil. Once everything is evenly distributed, pour the whole thing into a greased 3 quart pot and sprinkle shaved Parmesan on top of it all. Then toss it back in the oven for 45 minutes, take it out, and let it cool for 15...and voila!
Okay, so that was not so quick...or so dirty, but I do recommend the dish. I also recommend throwing in a little bacon or sausage (it only has 179 calories a serving, so you can do it and it will still be healthy).
Jan 26, 2011
Wednesday = Halfway
Jan 25, 2011
Parasols
Color-scheme focused in this wedding on Ruffled |
Eclectic and vintage in this wedding on Ruffled. Umbrellas from Bella Umbrella. |
Include a small sign to encourage guests to join in, like this wedding on Ruffled |
Sometimes, parasols are just plain practical, like in this beach wedding on Snippet & Ink |
Jan 24, 2011
My Dream Kitchen (for the moment)
Jan 21, 2011
Bright and Beautiful
And I may just be stealing these ladies' skin care tricks, because I'm loving the fresh faces they've got here. (all bottom photos via Into the Gloss)
Inspired by Matt & Kim
What music is inspiring you lately?
via 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13.
Jan 19, 2011
Wednesday = Halfway
Jan 18, 2011
Pinwheels, Part 3
Photo credit: Torrey M F |