I cooked a meal just for myself at home today for the first time in a while. This felt special and good and stabilizing after a week of travel and minor chaos. I still haven’t gotten my brain back in order completely but I have high hopes for tomorrow.
Sari taught me how to make delicata squash: you slice it in rings, remove the seeds, baste with olive oil and sea salt and roast the rings a 400 degree oven for 5-7 minutes on each side. Mine had been sitting around a while and had lost some of its sweetness, so I tossed the rings with a mix of 1 tablespoon honey, 2 tablespoons olive oil, 1 tsp sea salt and pinches of smoked paprika and cinnamon. After it was roasted I put it on a salad with pecorino and half a slightly sad avocado and a shallot vinaigrette (shallot, apple cider vinegar, sea salt, olive oil.)
This recipe is suspiciously healthy living blog-y, but it is actually very good and satisfying.
So funny. Yesterday, when I was on the Asbury Park boardwalk and saw something else that reminded me of Emily, I thought, “I wonder if she ever made the delicata…” Roasted delicata squash = the best. #Iamclearlypsychic
