Last night it got hungry. I took a cup of frozen butternut squash, sautéed it in a teaspoon of local butter and tossed in a tablespoon chopped pecans and a light drizzle of maple syrup and blackstrap molasses.
Subscribe to:
Post Comments (Atom)
skip to main |
skip to sidebar
Followers
Blog Archive
-
▼
2015
(61)
-
▼
January
(18)
- Ginger Asian Dipping Sauce
- Easy Pizza
- Veg-full meatballs
- Green ginger smoothie
- Hot Grape Nuts Goop
- Evening snack: Hummus Brussel Sprout Wrap
- Easy tropical ham
- Pecan Crusted Salmon
- Strawberry cheesecake smoothie
- Easy breakfast
- Teavana delights
- Green pasta with beef kielbasa
- Evening snack: butternut squash
- Nutty Chicken Salad
- Before school
- New banana protein smoothie
- Honey Drumsticks
- Update: Christmas dinner 2014
-
▼
January
(18)
About Me
- Angel
- I've been writing professionally since 1991 for a variety of weekly and daily newspapers. I've written on every topic imaginable from politics to education, prostate cancer to concrete houses. I am president of the board of trustees at my local library and 2008-09 and 2010-11 president of the Greater Lehigh Valley Writers Group. If that's not enough, I am currently querying agents for my sexy paranormal trilogy based in the world of high fashion. And I'm working on a second bachelor's degree (in International Affairs), with hopes of a masters degree in some sort of French studies after that.
See that's the difference between you and me. You are hungry, you make real food. I stand and stare at the fridge, cupboards, whatever, until a choice—no matter how unhealthy—pops out.
ReplyDelete