A website made by a girl I went to high school with, Andrea:
http://congressandyourvagina.blogspot.com/
Updates on legislation pertaining to and related with feminist rights, and women in general. Everyone loves women, right?
Filed under: Uncategorized | Tags: burgers, chicago steak seasoning, cooking, recipes, spaghetti squash
I also made spaghetti squash on Wednesday.
Let me forward you this great recipe.
Spaghetti Squash
Ingredients
-1 spaghetti squash
-Approximately 3 links of Italian Sausage, casing removed (feel free to add more)
-1 can spaghetti squash
-1 package frozen broccoli
-About half a package of crimini mushrooms (baby portabella)
-4 cloves of garlic
-1/2 red onion
-Salt & pepper to taste
-Italian Seasoning
Preparation
1. The flesh of spaghetti squash, when cooked, comes out like strands of cooked spaghetti. It’s pretty amazing. Begin by cutting the squash into quarters and removing seeds. From there you can:
- Bake- place squash cut side down, in a large baking pan. Bake at 350 degrees F for 45 minutes or until skin is tender and strands may be loosened easily with a fork. (I think this is the method that SHOULD be used, but we didn’t have a baking pan, and alas could not do that).
- Microwave- place squash cut side down, in a large baking dish. Add 1/4 cup water; cover with plastic wrap, folding back a small edge of wrap to allow steam to escape. Cook on HIGH 7 to 10 minutes. (We started out doing this and it didn’t work very well. So we moved on to boiling.)
- Boil- place squash cut side down, in a Dutch Oven. Add water to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until tender. Drain.
2. While the squash is doing its squash things, make your sauce.
3. Saute onions and garlic. When translucent, add mushrooms and broccoli.
4. Add the italian sausage, and cook until no red shows.
5. Add 1/2 bottle of sauce and a small amount of water.
6. Add seasonings to taste. (I add a lot of salt, as I hate how sour the tomato sauce is).
7. Simmer until spaghetti squash is done.
8. Pour sauce on squash.
It was phenomenally good!
Yesterday, I made burgers. 93% lean beef that I seasoned with Chicago Steak Seasoning (which is the best fucking thing in the world). That and a salad. Alex and I have been eating healthy and making cooking a priority. Did I mention that I cooked the burgers on the Foreman, so any fat that was there, was gone? Yum.
Filed under: Uncategorized | Tags: italian sausage & spinach & white bean soup, recipes, school
Well, another semester has started. I can’t really say that I’m all that excited for it (Western Civ II at 9am!, good god), but I guess it’s something else I can get over with soon (hopefully). Actually, I’m excited for Social Work classes, because those classes always provide a plethora of information I didn’t previously know.
However, my PSYCH 333 (Child Psych) class is going to be hell. Let me tell you all about it. First of all, I read the teacher’s ratemyprofessor.com reviews (Professor Patricia H. Hawley), and basically it said her class is really easy and she tries really hard to impress everyone. Hm, so I walk in, and we all get colored pieces of paper (pretty much I’m already not amused). Turns out, this is how we’re seated: by color. Absurd. I’m pale green, if you were wondering (there’s also a fluorescent green, pink, orange, purple, yellow, and blue). And then, get this, she tells us we get extra credit for coming to class. 1/2 point for every lecture we attend. Please, lady, you just GAVE away that your class is worthless. I mean, while I appreciate it: who the fuck does that?!
Also, my Western Civ II teacher is weird. Wears a long, dirty trench coat, with army pants, big belly, and long disgusting hair. Also, a voice that’s WAY too high for what it should be. He looks like that weird misfit kid in high school…only now he’s grading your papers and giving you tests, at 9 am. Awesome.
I’m making soup for dinner! It’s a variation on Olive Garden’s Zuppa Toscana. I based my recipe loosely on this one.
Italian Sausage, Spinach and White Bean Soup
Ingredients
-1 lb frozen spinach
-1.5 cartons of organic chicken stock
-Approximately 3 links of Italian Sausage, casing removed
-2 cans of cannellini beans
-4 cloves of garlic
-About half a package of crimini mushrooms (baby portabella)
-1/2 red onion
-Salt & pepper to taste
-Italian Seasoning
Preparation
1. Heat oil in a heavy bottomed dutch oven/pot.
2. Add onion, garlic, mushrooms, and italian sausage.
3. Saute.
4. Drain beans and thaw spinach (in microwave is fine).
5. Add beans, spinach, and chicken stock to onion, garlic, mushrooms, and italian sausage mixture.
6. Add seasonings to taste.
7. Bring to a boil, then reduce to a simmer.
8. Cover and simmer on low for 20-30 minutes (or longer).
I haven’t eaten yet, but I’m afraid it’ll need more salt. But as long as that’s the only issue, I’ll be okay!
We ate it. It was perfect! It received the Alex Seal-Of-Approval (few things don’t, though).
