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Squash, Pickles, Cider

acorn squash uprightIn recent years, I’ve tried to eat more squash in the autumn. It’s cheap and delicious, and looks good sitting around the counter this time of year.

Last week, as part of my effort to combat the pregnancy sweet tooth and eat vegetables with my three year-old, I came up with an evening meal that was high in veggies and hearty to boot. Better yet, Iris ate it all without argument. That is the true victory.

Squash Food Bowl


  • 1 acorn squash
  • 2 small pats butter
  • Seasoning to taste
  • 2 servings cooked brown rice
  • 1 handful diced baby bella mushrooms
  • Olive or grapeseed oil


  1. Preheat the oven to 400°
  2. Cut the squash in half, scoop out the seeds (reserve for roasting, if desired) and place one small pat of butter in each half. I added a little minced onion, salt and pepper. Place in a baking dish, in about 1/4 inch of water, and bake for 1 hour and 15 minutes.
  3. Cook your rice and set aside (I did mine in a veggie broth).
  4. Heat a little oil in a stovetop skillet, and sauté the mushrooms for maybe 5 minutes.
  5. When the squash is finished, and has cooled for a few minutes, stir up and scoop out the flesh.
  6. I used most of the rice to make beds for the squash in our two bowls, put the cooked squash on next, and topped it with the mushrooms. Mixed together, the three items made a delicious main course.

We also had my take on this dill pickle soup, which is basically a light potato soup with chopped pickles, a little pickle juice, a few squirts of mustard and a couple tablespoons of plain Greek yogurt (easier than the flour and sour cream ordeal in the recipe). I also threw in a large collard green leaf.

Along with a cup of Michigan cider, and the promise of the last of the chocolate Goblin Cake with strawberries for dessert, this was the perfect thing for us after a brisk walk. Some days, there is nothing as satisfying as eating (and feeding a child) healthfully with food that is filling and delicious.

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The Weekend of the Gross (but satisfied) Americans

cake with heart red lobster bagOur weekends have been a bit crazy as of late, and the husband – thankfully – suggested that we make an effort to hang out as a family this Saturday and Sunday.

There was lots of sleep, quality time and entertainment for everyone. It was nothing short of spectacular.

Just one complaint do I have about this most excellent of weekends: Too much indulgent eating. Normally, I would have no problem with a couple days of dairy, sweets and not enough roughage. But I’m still trying to recover from the birthday/Saint Patrick’s weekend… my body wasn’t ready for round two.

I won’t go into graphic detail, but the picture up there is a good representation. My husband loves making cakes, and apparently felt that Iris’ birthday cake (which we only just finished a few days ago) hadn’t been enough. The Red Lobster bag contains a sinful quantity of Cheddar Bay Biscuits. Let’s just say that few things are more exciting to pescetarians on a budget than a full gift card and a menu with more than two options.

We certainly didn’t go as crazy as we could have. I made sure to weasel some apple and greenery onto our plates, and even did a little yoga yesterday. But today I’m determined to stick to that detox diet. Determined I tell you!

Happy Monday, loves.

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