Let’s start with this 7 lb kabocha squash that cost me $11. If i had seen this while the cashier was ringing me up; I would not have this. As it is now, I’m almost afraid of cooking it because whatever I make better be damn good. After looking at my receipt, then looking up the nutritional information on the kabocha squash; I really did almost return it. Acorn squash is so much healthier than kabocha. I was mostly disappointed at how very little fiber was in this squash. Oh well; if you have a fail proof recipe for kabocha; share the love. And check out this other pretty squash next to it. I think this is a carnival squash. It was only $1. Ahh; the price difference between Whole Foods and the Farmer’s market is insane…but the FM doesn’t have red kuri or kabocha squashes so a girl has to shop around.
This weekend was insanely bright. My house is insanely dark. Wes and I live in the ‘hip’ part of town, and our place is small. I don’t mind that it’s small; but I do mind that we have no windows in the kitchen and not very many windows in our house in general. We don’t get a lot of natural light inside. I know I could just buy a light, but that’s not something that’s in my budget right now, so I’m working with what I have. Here are a few bright pictures of the delicious breakfast I had yesterday. Tofu scramble with onions, garlic and mushrooms plus roasted butternut squash with salt and pepper. Simple and Satisfying. Oh yes; and my scrambles are always darker than most. This is because instead of using salt in tofu scramble; I use reduced sodium tamari or braggs. I just like the flavor better.