Here’s a few random tidbits from what we’ve been doing the past few days:
I finally started sewing! I figured I’d better start with something easy (and cheap fabric) before I started in on our expensive curtain fabric. So I made a corn sack, using these supplies! I even got a pin cushion just like Mom’s (the blue one – not a tomato-esqe one) and a little hem ruler.
Nik was having fun with the camera while I was sewing. He likes the first one better. For some reason, I like the second one better!
We hosted a Leap Year Party in Jon’s honor but he was crazy enough to skip his own party! Anyway, because he couldn’t be there, this was the only decoration of the party.
Nik was having fun with the bathroom mirror one day when I came home from work. Here’s one result:
I got all of this cereal for ten dollars! Only $1 a box! I found out about the sale at Safeway from Money Saving Mom. She told me to print a bunch of coupons so the cereal would end up being free. But for some reason, none of the coupons applied to the cereal that was covered for the sale. So I can’t claim that I got all of this for $.87 as most of her posts seem to say. But I still think this was a pretty good deal! (And Nik was happy to get Cinnamon Toast Crunch!)
And finally, this spaghetti squash was so good that we almost didn’t have enough left to take a picture of! The recipe was so, so yummy. If you have any way to get your hands on a spaghetti squash, I would make it. I found the recipe on a random blog so I’m sorry that I can’t credit the recipe creator. I did change it a little bit though, based on the ingredients that I had. (And no, those little black flecks aren’t bugs!) The other great thing about this recipe is that you serve it cold so you can make it whenever works best for you.
Spaghetti Squash with Green Onions
1 spaghetti squash
one bunch green onions. Slice them thinly and keep the green and white parts separate.
1 1/2 to 2 Tbsp canola oil
2 tsp to 1 Tbsp toasted sesame oil
Pinch or two of sugar
Cut the squash in half. Put a half in the microwave in a container with some water. Cover with Saran wrap and steam until just starting to get tender. Basically, you don’t want it to be soft – you just want to be able to scrape out the strings. You want them to still be crisp. In my microwave, that ended up being around 7-10 minutes. As soon as you take it out of the microwave, put it into ice-cold water to stop the cooking. Once it’s cool, scrape out the squash and put it into cold water until it’s completely cold. After it’s cool, drain and then squeeze the squash in handfuls until all the water is out. Do the same thing with the second half.
Heat the canola oil. Add the sliced white part of the green onion to oil and let them slowly cook until they start to release their aroma. After a few minutes, add the green parts, cook for about a minute, and then scrape
all of the oil and green onions into the cold squash. Drizzle in the sesame oil, add the sugar and salt to
taste. I also added black sesame seeds for more sesame flavor and because they look cool! Taste and add more salt or sugar as needed. Chill in the refrigerator until it’s really cold. Serve cold – it’s sort of like squash salad. And OH SO GOOD!! Tina, Nik and I ate half a squash like this just between the three of us!