Top news story this weekend? I finished the portfolio case! Project Self-Promo is coming along on schedule. Business cards have been ordered, and I think they’ve already been delivered to
my staff the apartment rental office, according to the note left on my door by UPS. The final portion–the map-folded layout–is currently in the design phase. It took me 20 minutes to successfully explain this project over the phone last week, so I get that it’s kind of a hard to visualize. Pictures coming ASAP. For now- the 2 paintings that comprise the sides of the case:
In other news, there was this: Serendipitous Squash Pad Thai
A startlingly delicious twist on the classic dish, which substitutes steamed spaghetti squash in place of noodles.
I randomly purchased a spaghetti squash for no other reason than that I had never done so before, I had no idea what to do with it. But then suddenly, out of the blue, a friend of mine commented on one of her friend’s links on Facebook, which I stalkily followed, & discovered this lovely little blog. And this lovely little recipe (seen here with my own vegetarian, bragg’s-centric & anti-plastic/anti-microwave modifications):
1 large spaghetti squash
1 cup snow peas or sugar snap peas
1 large bell pepper, cut into strips
2 green onions, chopped (white parts separated from green)
1 clove garlic, minced
1 tablespoon canola oil
1/4 cup water or veggie broth
2 Tablespoons peanut butter
1 Tablespoon rice wine vinegar
1 1/2 Tablespoons Bragg’s Liquid Aminos
pinch of crushed red pepper flakes, or to taste (plenty, plenty)
splash of lime juice
2 Tablespoons dry roasted unsalted peanuts, chopped
Cut spaghetti squash in half lengthwise. Scrape away the seeds. Cover and steam for 12-15 minutes, or until a fork can semi-easily pierce the squash flesh. Let sit 5 minutes and then “shred” the squash free with previously mentioned fork. Set aside.
In a large wok, saute garlic in canola oil. Add the snow peas, bell pepper, and white onion parts, and stir fry over medium-high heat for 3 minutes. Remove vegetables to a plate. To wok, add water (or broth), peanut butter, Bragg’s, rice wine vinegar, and crushed red pepper. Heat until smooth. Return peas, peppers, and white onion parts to the wok, as well as the spaghetti squash. Heat over medium heat for 5 minutes or until sauce has coated all the vegetables.
Divide among plates and top with peanuts, cilantro, green onion parts, and spritz with lime juice.
it’s freakin delicious, y’all.
Next time: Paul and I venture into the $15 wine territory, and Architects named Frank. And also, I feel a rant coming on, due to the book I’ve been reading.