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Spaghetti Squash Pesto with Tomato

I’m fat from a cooking connoisseur. My last week’s diet was largely power bars, apples, Einstein Bagels an the occasional scrambled egg. I spent my childhood eating copious amounts of delicious Chinese food and failed to step behind the kitchen counter save for times I boiled water to make jello. Cooking only started in high school at friends’ houses — homemade pizzas, some goat cheese tartinis on a fancy night but most of the time I sat in the passenger seat and let my friends steer.

A trip to H-Mart and a full fridge later, I find myself looking online for new recipes, buying things I ate at home and hoping that I’ll know what to do with it once I get back to my apartment. So here was the first of many attempts. Pulled off of Gina’s Skinny Recipes (thanks Vanessa!), this was easy to make, ideal for a college kid like me. I got the squash at the local farmer’s market and used some mixed shredded cheese from Whole Foods instead of Parmigiano-Reggiano. The basil and cheese are a wonderful blend and the tomatoes add a bit of crunch.

Yum.

Full taste of Fall

You are beautiful in every sense of the word, Fall. It’s so cliche, but the leaves blanketed on lawns and the tables of orange pumpkins, yellow squash and red roots. What a beautiful way to start a Saturday morning.

Please stay longer. I can’t bear the thought that the nights will come earlier and the wind will grow harsher. It’s too soon.

Did you know?

Maybe I’m not cut out for this…

Sitting on our own islands, closed off by iPods, we sketch, paint and
conceptualize for three hours. These are my Monday and Wednesday
mornings. I can’t figure of if I enjoy it, or if my time would be
better spent elsewhere. I don’t call myself an artist. I love to paint
and sketch. I enjoy design. But I struggle with concepts, the need for
double and triple meaning in my work.

Why can’t I just draw the sharp, angled face of a female figure
because I find it beautiful? Can’t that be enough?