It has been a busy, busy couple of weeks! Good, but busy. Highlights have included lots of school-related meetings, trying to get Christmas shopping done before I see my family at Thanksgiving, and heading to the North Shore to visit family and checking out my sister and brother in-law’s soon to be open board game café.
This morning, Brian and I ran what I imagine will be our last 5k of the season. It was a fundraiser in honor of a young boy who died in a car accident this summer and the turnout was fabulous. I didn’t time myself, but I think I was a little slower than my usual best. No worries; it was a great time and sun was shining. Chilly, but sunny.
Meanwhile, as all that stuff has been going on, I’ve been plugging away with National Novel Writing Month. Reaching the recommended daily word count is generally do-able, but I’ve missed a couple days (thanks meetings and travel!) and now (despite a few 2000+ word count days), I’m about 4,000 words behind where I should be. I’ve been making up for lost time as best as possible – I really want to reach 50,000 words by the deadline – but I can only shirk so many of my other responsibilities. That said, Brian’s getting really good at doing all the dishes by himself.
Also, if you haven’t stopped by the site lately (especially if you’re using an RSS reader), I’ve updated the look of the site. I plan to do even more work and write a whole post about it, but for now it looks like it’ll be staying the same until December. But I’d love to hear what you think!
The Pick Up
Because of the traveling and other nonsense going on lately, Brian and I did a double pick up last time we went to the farm. As much as I like being able to skip a trip to Vermont, especially when I’m this busy, having so much producer to plan a use for can be overwhelming. Nevertheless, I think I have a workable plan – even though I just want to order pizza every night and catch up on my novel!
romanesco cauliflower, spinach, kale, another romanesco caulifower, sweet potatoes, carrots, beets, Brussels sprouts (from 2 stalks), potato, butternit squash, blue potatoes, garlic, onions, delicata squash, rutabaga, collard greens
|butternut squash soup + herb and cheese biscuits||butternut squash soup + roasted romanesco and fennel (from prior weeks) + leftover biscuits||Baked Salmon + roasted delicata squash + egg noodles||Cheese pizza + sautéed romanesco cauliflower||Pasta and sauce + roasted beets and Brussel sprouts||Gingery Coconut Stew with Brussels and Rutabaga (Post Punk Kitchen)||Leftover Soup|
|Church dinner||Sweet Potato and Lime Taquitos (Beard and Bonnet) + sautéed collard greens||Japanese Vegetable Pancakes (Smitten Kitchen) + oven baked french fries||Leftover vegetable pancakes + fries||Stuffed delicata squash — using collard greens (adapted from The Homemade Kitchen)||Leftover stuffed squash||Squash Lasagna with Spinach (adapted from Martha Stewart)|
Lunch: Butternut Squash Baked Risotto (Serious Eats)