Archive | March, 2013

Spring Cleaning Time! And a Great Giveaway to Help!

19 Mar
Would you like to win these lovely products? Read on!

Would you like to win these lovely products? Read on!

This blog post is a little late—my sister Mary (yes, the one who made that table laden with Christmas goodies a few months back) gave me these awesome, natural cleaning products for Christmas and wrote a blog about it, but I haven’t had a chance to post it yet.

Here it is, Mary! I will also add that I’ve been using the products since Christmastime, and I really like them. They clean well, the scents aren’t overpowering and at the end of the day you know you’re not using chemicals in your house. What’s not to love? Don’t miss the contest at the end! Now I’ll turn it over to Mary:

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Spaghetti Squash Chorizo Bake

12 Mar
Yes, this was just my first serving...

Yes, this was just my first serving…

Well, it has been hard finding time for this blog since I moved into the new house. I have to admit it’s because we’ve been so wonderfully spoiled with our new home! First of all, we’ve got the landlord to beat all landlords, a ridiculously big lot perfect for planting a garden and letting the dog run like crazy, a spare room for guests, plenty of storage space for bikes and a spare freezer…oh, the list goes on. Sorry to go on about it, but after living in what now feels like a cave for five years, I’m more than a little excited about what I’ve got now!

And between having our lovely friends drop in for visits, digging and planting the garden, training for a half-marathon and actually working, it’s been hard to sit down and get some of the recipes on to the blog. This is one that I conjured up with stuff out of the fridge a few weeks ago when The Husband was back down in Laguna on business and I was all on my lonesome.

I put it down for breakfast, lunch and dinner categories because I actually ate it for all three meals. That’s how good it was! I made it with my favorite sausage—Mulay’s all the way—but if my vegan friends wanted to sub Soyrizo and use some vegan cheeze, you’d have a mighty tasty meal. Seriously. This was hard to share with The Husband when he got home. Actually, he’s lucky there was any left!

This is a great thing to make with spaghetti squash, especially if you need a cold-weather dish of comfort food. And a tip I learned recently—stop trying to cut the squash in half! If you’ve got the time, bake it whole. Stab it a few times (carefully) with a knife, then stick the whole thing in the oven on a baking tray for 40 minutes at 350°F. At that point, cut the stem end off, then slice in half. See if it’s fully cooked; if not, roast it open faced for about 10 more minutes.

Also, I only cooked the squash al dente, as this gets cooked a little more at the end. Enjoy! Continue reading