Ten Little Celebrations – August 2021

So much to celebrate in August….

Drive through West Virginia. The beauty of the interstate in West Virginia (I64, I79, I68) that is part of my route from Springfield, Missouri to my home in Maryland is something to celebrate. It is full of curves, forests, mountains….and not a lot of traffic. It’s easy to enjoy as I drive.

Cloud at sunset. Maybe it is being in the right place at the right time to see it that makes this a little celebration for me! This was taken from my office window.

Home again. I like to travel…but every time I do, I celebrate coming home. This time the delta variant ramped up while I was traveling and was relieved to get home…glad that my precautions on the road (vaccination last spring, masking, hand sanitizer, air purifier in hotel room, eating outdoors or in the car/hotel room) evidently worked.

Macro photography. My husband got me started with new gear and I’m improving although I am still at the stage of celebrating every in-focus image I get.

Stopping my diet Pepsi habit. I am celebrating more than 2 weeks free of my habit….still very consciously avoiding soft drinks completely!

Sunny day that was not overwhelmingly hot. We’ve had so many very hot days…that it was a treat to have one that was pleasant outdoors. My other strategy is to get some outdoor time before 8 AM before the day heats up.

Farmers Market. It’s fun to shop for veggies straight from the farm. In August, the cantaloupe, watermelon, tomatoes, and peppers were all tasty. The watermelons may be what I celebrate the most.

Zentangle tiles make on the deck in the early morning. A celebration pf creativity to start the day.

Spaghetti squash custard. Yum. I celebrated the flavor and texture of a simple custard.

Video of a Monarch butterfly emerging. Probably the high point of August for me. I’ve always wanted to capture the moment. And this time I did!

Spaghetti Squash

The Gorman Farms CSA shares in recent weeks have included winter squash; the first one was a spaghetti squash and I have thoroughly enjoyed it.

I cooked it first – whole, skin pricked with a fork, for an hour at 350 degrees. At the end of the hour I took it out cut off the top and then cut it in half to let it cool a bit. I had decided the first meal from it would be ‘spaghetti’ so I started the sauce: spicy tomato sauce from a jar poured over eggplant cubes that needed to simmer a bit. Back to the squash: I used a spoon to life out the mass of seeds and pulp in the center then teased out the ‘spaghetti’ that I wanted into a small non-stick skillet; I added a little oil and stir fried the squash a little to drive off excess water. I cut up some arugula for the topping while the sauce continued to bubble and I added some shelled edamame for protein. When the squash we ready I poured it into a bowl…the added the sauce and the generous handful of arugula. Yummy!

I used about 1/4th the squash for the ‘spaghetti’ dinner. The next fourth was used for a dessert! I soaked raisins in apricot brandy for a few hours. I started the dish by sautéing the squash with a little butter in a non-stick skillet, adding cinnamon + maple syrup + raisins with brandy as it cooked. I let the liquid cook down almost completely. It smelled wonderful and tasted yummy – eaten warm. The squash is naturally sweet so no much syrup was needed. This is something I will make again.

I still have more spaghetti squash in the refrigerator…planning to make a frittata since I will be out and about a lot over the next few days and that is easy to make ahead for a quick meal when I get home.

Next up – acorn squash.