Thursday, October 30, 2014

Cold Storage

I have a few home improvement projects on the back burner that I want to tackle in the near future, one being an upgrade to our master bath: It's big and it's boring.

For a temporary fix, I would like to upgrade that vanity, install two large, recessed medicine cabinets, and replace the overhead light fixture with 3 sconces.

I also want to replace the "boob" light fixture in the center of the room with a nice decorative light fixture over the tub (a chandelier?) and have a recessed, can light installed over the shower. Possibly even installing a new shower door with a brushed bronze finish rather than chrome. I actually want to get rid of all the chrome in the room.

If I had my druthers, I would rip out that jacuzzi tub with a nice soaker and retile. I hate that tile. But, that's pretty much an entire remodel type upgrade and I don't think that's entirely necessary at this point. If that jacuzzi tub ever dies....welllllll then we'll talk.

But back to the doable. My biggest obstacle in thinking this out has been the friggin' medicine cabinets! I would like much larger, preferable beveled glass door medicine cabinets, but they are EXPENSIVE.

Tut, tut....

Apparently I'm not dreaming big enough. Robern makes this beauty...LOL!

I guess they call it "cold cream" for a reason!!!!

Monday, October 20, 2014

Pumpkin Picking

This past weekend, hubs and I decided to do some leaf peeping and winery exploring in the Shenandoah Mountains. The day started out glorious, but it turned overcast and chilly, which to me is the epitome of fall weather. It hasn't really been "fallish" at all this season, but I think it is finally here!

Along the way, we spotted a pumpkin patch on the side of the road. Having never actually picked a pumpkin from a pumpkin patch, we just HAD to stop.

I love pumpkins and gourds. They are so interesting in color and texture, not to mention pretty darn tasty! The patch itself was as cute as a button!

We decided on a small Turk's Cap and one of the large, green and white Cushaw squash. One thing that many people don't realize is that after being used for decoration, many of these squashes are very delicious!

After our haul, we caught a glimpse of sun peeking through the clouds onto the mountains. Imagine how spooky this graveyard is a night, but isn't it gorgeous during the day!

What a great fall day! Hope you are getting to enjoy fall wherever you are.

Tuesday, October 07, 2014

How to Cook Spaghetti Squash

I must admit that I've become more "squash adventurous" since moving up north. There are so many varieties to try! This year, it's been "The Year of the Spaghetti Squash" and I just can't seem to get enough.

The texture of spaghetti squash really isn't at all like spaghetti per say, but more like grated, cooked squash. Imagine if you took a butternut squash and grated it fine, then cooked it...that's more the texture. It still has a little veggie crunch to it, and I guess it looks like spaghetti, but believe me, that's as far as it gets to the famous carbohydrate.  

Anyway, it was always a mystery to me of what to do with it and fortunately I have found a technique and recipe that I have made no less than 5 or 6 times in the past couple of weeks. Super easy and super yummy! The primary cooking method I use is with my Crock Pot, which really is no more than plopping the squash in, adding water, and turning on the heat. This is so hands-off, that you can't help but love it!

First, I take my spaghetti squash and give it a good rinse/wash with plain water to remove exterior grime. I then cut off the stem so the spaghetti squash will fit in my Crock Pot.

I then plop the whole squash in my Crock Pot and add about 1-2 cups water. Put on the lid, set the heat to Low, and let it cook for about 6-7 hours.

After the squash is cooked, I remove it from the Crock Pot, cut the squash in half, remove the seeds, and then scoop out the flesh with a fork.

Now, we're ready for some business! You could, of course, eat the squash just the way it is now with a little salt and pepper, but I found a WONDERFUL recipe that calls for sauteing the cooked squash with a litttle butter, garlic, fresh parsley, and salt and pepper. Sublime! It gets better the next day and it is the perfect side dish.

I found my recipe at Steamy Kitchen. Doesn't this look divine? It is, trust me!

Photo from Steamy Kitchen


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