Hey friends. I know. Long time, no recipe. What gives?
…I’m hoping you’ll cut me a little slack because I MOVED TO MANHATTAN. But first I airbnb’d in Brooklyn. And then I signed a lease. And then that lease fell through. And then I almost signed another one. And then that room unexpectedly became too expensive. And then I cried. And then I signed a lease somewhere else I didn’t like in Brooklyn because I was tired of looking but then realized that was stupid and (you get the point..) THEN I FOUND MY DREAM APARTMENT.
There are two take-aways here:
1. Don’t settle when you don’t have to, and try and slow down enough to be in touch with and honest with yourself (okay, that’s kind of a two-in-one). Example: I lost a substantial security deposit for an apartment I’m never going to live in in Brooklyn simply because I was tired of looking and waiting for the “right” fit to come along. Whoopsies.
2. Always hold out for the apartment with the biggest kitchen. 😉 …I say both of these to point out that, in any situation, take time to just breathe and be honest with yourself, and then act accordingly. We all get tired, emotional, off-balance, whatever. Give yourself the space to feel what you’re feeling, but don’t make any big decisions from those emotional/sleepy/frustrated places. And when you do (’cause, duh, we all do), just accept it and go forward.
And oh yeah, I guess this is a food blog, too… SO HERE’S THIS FREAKING AWESOME FALL RECIPE THAT I MADE IN MY NEW DREAMY APARTMENT KITCHEN THAT ACTUALLY HAS AN OVEN.
#shamelesshappydance But forreal, this shit is delicious, and it’s nice to enjoy some pumpkin- squash-y flavors that don’t involve cinnamon and caramel for a little bit.
Tabbouleh-Stuffed Acorn Squash with Tahini Drizzle
serves 2 really hungry people
Ingredients:
1 large acorn squash, cut lengthwise with seeds scooped out (you can totally roast the seeds, recipe coming soon!)
2 heaping cups tabbouleh (okay, confession, I had leftover store-bought quinoa tabbouleh, but I can confidently recommend this recipe)
2 Tbs tahini
juice from large lemon wedge
2 Tbs warm water
Salt and fresh ground black pepper to taste
Olive oil for drizzling
Directions:
1. Preheat oven to 375 F and prepare a baking dish with aluminum foil. Place squash cut-side down on sheet, add a little water to pan, cover with more aluminum foil, and then place in oven. Leave covered in oven for thirty minutes. Remove aluminum foil cover after thirty minutes, and roast an additional fifteen, or until squash skin is easily pierced through with a knife.
2. While your squash is getting awesome, mix together tahini, warm water, and lemon in small bowl. Add salt and pepper to taste. Set aside.
3. Remove squash from oven to let cool. While cooling, make your tabbouleh (errr remove from the fridge in this particular instance).
4. Place tabbouleh in squash, drizzle with tahini sauce and devourrrrrrr with so many yummmmms.
Notes:
- I also added a few crumbles of goat cheese and blue cheese to up the wowza factor. Then I added this fancy pinot noir salt just to make it even prettier 🙂
What non-pumpkin-spice-latte fall treats are your favorite? Any experiences in not-so-great decision making and dealing with mistakes?
RoseEatsPlants 