After posting to BCDC Sunday morning, I did my best to make the most of my 25 hour Sunday. I got right to work on my NaNoWriMo project. I was able to get 2264 words done for a running total of 10,529! I wish all of it would go as smoothly as it did Sunday morning. Everything seemed to fall into place. I hope it continues. I’ll keep you updated.
Due to the fact that I was working away at my writing, I started out off track as far as my plan to get back on track with Weight Watchers. I was so involved in my writing that I made myself coffee, but never had any breakfast. I did make a point of drinking a lot of water and I had my daily allotment by the time I’d finished writing. That was one plus for the day.
Around noon, I got a call from my sister, Ele and she asked if I felt like going out for coffee. I figured I’d earned it by that time so I got myself together, picked up Ele and we were off to Dunkin’ Donuts.
Pumpkin spice coffee for me, pumpkin spice latte for Ele. No snacks were consumed and we enjoyed a long chat about life in general. We don’t get to do that very often and we both enjoyed it.
When I got home, I dove right into a project I had planned. It’s been nagging at me for a week that I had a lot of veggies in the fridge and some in the freezer which needed to be used up. I’ve never done much roasting of veggies in the past, but I figured that was the easiest way to get them all cooked up and then I’d be ready for the week. I have the world’s tiniest oven which made this quite an undertaking, but I figured it would be a plus for me for the rest of the week.
I have never tried to cook butternut squash before but I had bought 3 small ones at the produce stand, probably two weeks ago. I also had some Brussel sprouts. I peeled and chopped the squash and trimmed and halved the sprouts.
Tossed with olive oil, salt and pepper. I don’t have a regular roasting pan so I used my pizza pan covered with foil. It worked just fine. I got them into the oven and cooked them at 375 degrees probably for about 40 minutes.
While the squash and sprouts roasted, I cut up zucchini and yellow squash while I snacked on a Honeycrisp.
Zucchini ready to go in. The olive oil was a deal. I got it a few weeks ago for 50% off. I love it!
Squash and sprouts coming out..
It was very tasty. Next time I may add some spices or herbs, but this was delicious. I probably ate a third of it while working on the other veggies!
A huge package of broccoli which I had in the freezer. It had been fresh when my friend Alice gave me before she left for Florida this summer. I defrosted it and although it was a little wilty, after roasting it tasted fine!
The huge mound of zucchini and yellow squash. Along with the olive oil, S & P, I also added some garlic powder to this.
It doesn’t look all that different in the photo, but this is the zucchini and squash After roasting. It was all so good, I can’t understand why I didn’t do this before. Major reason is, as I have lamented before, my kitchen is tiny. Most of the time my oven serves as storage for my pots and pans. It’s a major project to unload it in order to use it. I do think it was really worth it and I will be doing this more often. I was sorry that the eggplant I had in the fridge had gone the way of the science experiment and I couldn’t roast it. I’ll have to get some eggplant and work on that next week.
I’m up early/late again. It’s 3am. One good night of sleep in a row and now we’re back to this again. But I’m going to make use of it. I have a cup of tea beside me and I’m about to get into my writing. I’m actually starting to believe that I can complete this project. I know I’m enjoying the process and I think it will help me to do more writing after this is completed.
I’m looking at this as the start of a good week! Are you all with me on that?!
Happy Monday! NaNoWriMo awaits!!