The November issue of Bon Appetit has this recipe:
Cook 1 pound spaghetti in large pot of salted water. Stir every so often until 1 minute less than package direction for al dente.
Drain. Reserve 2 cups of pasta cooking water. Return pasta to the pot. Add 1 1/4 cups plain whole-milk Greek yogurt. Toss with tongs to coat thoroughly.
Add 1/2 cup pasta cooking water and then toss. Add cooking water a splash at a time to get to a creamy sauce like Alfredo.
Use shallow bowls to divide pasta into. Top with your desired amount of chili crisp. I bought and used Momofuku chili crunch.
Serves 4 to 6.
A surprising combination of flavors. Yet a recipe to try once to see if you like it.
The fall just might be the season to cook this recipe too.
Per Sherry Pocknett chef owner of Sly Fox Den Too restaurant:
“Everything that comes out of the ocean is Indigenous food.”
Her Nation (commonly called a Tribe) is the Mashpee Wampanoag. She is the James Beard Award-winning Northeast chef based in Charlestown, Rhode Island. Pocknett’s restaurant serves food native to her culture.
I too prefer to eat what swims in the blue sea or grows on the green earth.
You can buy a copy of the November Bon Appetit magazine to read the Pocknett story.
We are all of us Indigenous or not losing our moorings in this precious world that is God’s gift to us to live on.
We need to truly embrace not just tolerate others’ unique perspectives. We have so much to learn from each other that can help us live happy healthy lives together.
Decades ago I watched a band of Native Americans give a musical performance. The lead singer told the audience that Native American history is OUR history not just theirs. They are our ancestors too.
It’s time to honor embrace and accept Indigenous Nations as American royalty so to speak. They were here before us and we’re ravaging their land that we took over and live on today.
No one can achieve perfection in our lifetime. However we can strive to do better and be a little better every day.
I’ll end here by saying that whatever we’re doing in tiny ways can make a big difference.
Like with climate change little actions can be sustainable versus drastic dramatic action you’re forced to take after the damage has been done.
I recommend subscribing to Bon Appetit magazine. It’s gotten better with the new Editor in Chief.
1.Squat press: 5-8 pound DB held at shoulder squat then press up toward ceiling as you stand up from squat. 3 x 12.
2.Single leg bridge: Lying flat on floor one foot down and the other elevated press hips toward ceiling and squeeze glutes 5-8 pounds 3 x 12 each side.
3.Walking lunges: with available space step and lunge alternating legs continue with 8 on each side for 3 rounds.
4.Single leg Romanian deadlift: Holding on to stable surface hold DB in one hand one foot stays flat while you reach other leg back – reach for stretch in hamstring – leg goes back at same pace as arm. 3 x 10 each side.
5.Goblet squat with close feet: Hold DB at chest – feet within shoulder width. 3 x 12 8 pounds.
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Alternating leg raises.
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Plank (30 seconds) 2 rounds – As long as possible 3rd round.
1.Push-ups – As many reps as possible. Modify if necessary. 3 rounds
2.Resistance band bent over row: Place foot close to handle on one side – lean over top of band and pull elbow up to body 12 times – then repeat on other side. (I have a red band with black handles.)
3.Resistance band shoulder press: Stand on band with both feet and press handles up to ceiling 12 times or 1 side at a time band held behind arms. 3 x 12.
4.Bicep curl with body bar: 3 x 15 (I have a 10 pound body bar).
5. Tricep extension with body bard: Hold bar above head elbows forward and bend back behind head then extend up toward ceiling. 3 x 15.
This recipe is from the Joanna Gaines cookbook Magnolia Table: A Collection of Recipes for Gathering Volume 3. Since the recipe is too long and detailed and owing to copyright I won’t reprint it here.
Of course my version looks nowhere near the prettified bacon butternut squash photo in the cookbook.
Plus I didn’t use bacon so instead of sauteing the butternut squash and shallots in bacon dripping I splashed a little organic EVOO in the skillet. Too I would say you definitely need to add a splash of water to the skillet halfway through so that the pan doesn’t get dry and burnt.
This is a tasty dinner I had that was listed in the Side Dishes section of the cookbook. I would definitely use this recipe again as the food is so delicious.
It calls for 4 cups of butternut squash and I was one person having this meal. For a side dish like it was intended it might serve 4 people.
In fact I might buy this Volume 3 of Magnolia Table as I want to try other recipes in the cookbook.
I buy the Magnolia Journal magazine which also has recipes and interesting articles to read.
Now that butternut squash is in season it’s the perfect lunch or dinner.
Be aware that you need counter space or else use your sink basin to prepare the ingredients.
I accidently bought a brick of parmesan cheese that I had to grate. It was OK to buy the parmesan cheese pre-grated however I didn’t realize this. Save yourself the trouble and buy a container of grated parmesan.
The mug in the photo I bought in a museum gift shop. I get a kick out using the coral-and-turquoise green cup. Filling it up with water throughout the day in my apartment.
I cannot abide anything “neutral”–in the color of my clothes nor in the walls and furniture and items in my home.
Why not treat yourself to a mug you’ll feel wonderful using.
Take a stand every day by making each moment stand out for its beauty. There’s no shame in wanting to surround yourself with beautiful objects like a new mug.
Everyone and everything is beautiful.
Making it convenient to do what’s healthy for you is the way to succeed at your wellness goals.
Would a white ceramic mug be as motivational an ally in drinking water. It’s possible a white mug will inspire you. Who knows.
I go against the critics who claim you don’t need to drink plenty of water every day. They assert that “everyone” gets enough water in the food we eat.
Really. What about people chowing down on a Big Mac fries and cola for dinner. Frosted flakes of cereal for breakfast. Fried chicken nuggets for lunch.
You see why I don’t take self-appointed “experts” seriously.
Comparing your needs to what other people are able to do is foolish too. I for one strive to drink 72 ounces of water every day. Even when no one around me is drinking any water at all.
It’s our choice to decide: Are we going to be upset that others can “get away” with munching on Doritos and appear to remain healthy.
Food is fuel for our bodies which are workhorses to achieve our goals. Water is the drink of life.
If you ask me everyone should get a once-yearly checkup with a reputable primary care doctor that you trust and like and who is reputable. This is how to find out what you need to do to remain healthy. I employ an Integrative Health Coach too.
The other thing is to buy a colorful water bottle to fill with water to keep on your night table. Drinking the bottle of water when you wake up has benefits.
I bought a 23-ounce lavender water bottle in a drugstore. I drink the water when I wake up. I have a 27-ounce Kleen Kanteen purple water bottle I use at my job when I have lunch.
Water is the Drink of Life. It truly is. Tests can reveal that you need to drink more water when you get a yearly checkup.
Forget the so-called experts who hang out a shingle. They’re likely selling products. Like Dr. Gundry’s Reds which I’m skeptical of without having bought.
The products might not harm us. Yet we often really don’t benefit from the products like the experts say we will.
Full and Robust Life Hacks 