Feeling Squashed
I'm switching between feeling like I'm strangling and wanting to feel myself strangling something. Not a person, just whatever it is which is blocking me. Nice and early out of the sack today. Not feeling nice and early, but I was able to get the car in for servicing, and have them shuttle me to work. My cell phone alarm went off as I was getting on the elevator at work, so I know I got here at 8am. That's god awful early for me.
There's an edge of something I'm standing on, wondering if it is a precipice or a curb.
I'm furious about something, and wonder if there would be less or more rage if I could identify it.
I wish my history really was history.
I can't move anything, yet everything can move me.
Bitch, bitch, bitch, bitch, yeah you betcha.
The evening before last I cooked up the last spaghetti squash from the small crop Eric grew. It turns out our small crop was bigger than most people's, it was a wretched growing season. I used a little extra of most ingredients as it was a good sized squash. It was yummy. Last night I planned to cut up a couple leftover Cajun links add them to a plain marinara, and use that with the left over spaghetti squash. Happy accident. One of the links was eaten by then, but the quarter cabbage that I season, sear, and steam with the sausage in their own juices was left. I used that and the remaining sausage, chopping them and heating with the marinara. It was "Oh My God Good."
FROM _http://allrecipes.com//Recipe/spaghetti-squash-i/Detail.aspx
* 1 spaghetti squash, halved lengthwise and seeded
* 2 tablespoons vegetable oil
* 1 onion, chopped
* 1 clove garlic, minced
* 1 1/2 cups chopped tomatoes
* 3/4 cup crumbled feta cheese
* 3 tablespoons sliced black olives
* 2 tablespoons chopped fresh basil
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
There's an edge of something I'm standing on, wondering if it is a precipice or a curb.
I'm furious about something, and wonder if there would be less or more rage if I could identify it.
I wish my history really was history.
I can't move anything, yet everything can move me.
Bitch, bitch, bitch, bitch, yeah you betcha.
The evening before last I cooked up the last spaghetti squash from the small crop Eric grew. It turns out our small crop was bigger than most people's, it was a wretched growing season. I used a little extra of most ingredients as it was a good sized squash. It was yummy. Last night I planned to cut up a couple leftover Cajun links add them to a plain marinara, and use that with the left over spaghetti squash. Happy accident. One of the links was eaten by then, but the quarter cabbage that I season, sear, and steam with the sausage in their own juices was left. I used that and the remaining sausage, chopping them and heating with the marinara. It was "Oh My God Good."
FROM _http://allrecipes.com//Recipe/spaghetti-squash-i/Detail.aspx
* 1 spaghetti squash, halved lengthwise and seeded
* 2 tablespoons vegetable oil
* 1 onion, chopped
* 1 clove garlic, minced
* 1 1/2 cups chopped tomatoes
* 3/4 cup crumbled feta cheese
* 3 tablespoons sliced black olives
* 2 tablespoons chopped fresh basil
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
0 Comments:
Post a Comment
<< Home