WELP. It’s been WAY too damn long since I wrote a post and now that my 31st birthday just passed on September 7th, I felt like it’s been a little over a year since I decided to do this thing. Not very well I may add haha! I’ve been fairly bored with cooking lately. I know. ME? Bored with COOKING?!? Yes ma’am, I am bored with cooking. I haven’t been super innovative lately and maybe that’s because it was summer. Now that summer is over and my favorite time of year is here, football and pumpkin season, I’ll cook a LOT more I am sure and write more!
This also may sound silly, but I really like having someone to cook FOR and lately I don’t really have anyone to cook for, just little’ole me. So I’ve lost some of my creativity in the kitchen. I also am bombarded with zucchini, and school happening again, so, therefore, this recipe is super crazy unbelievably easy and geared towards that.
31. Yep. I’m 31. I’m over that “turning 30″ hump and I’m ok with it. I don’t mind “being in my 30s,” but what I do mind, is the fact that I work so hard in life to achieve all the goals I want, and I still sometimes feel like I’ve gone nowhere, or maybe backwards? Which clearly isn’t true whatsoever. I have a ridiculous amount of degrees. I’m working on my Master’s in Early Childhood with an Infancy Specialization, I’m working on a Farm-to-Table research grant with UW Madison which opens up the possibilities of a PhD, I have probably the most amazing internship on this earth, two good jobs, I mean…. I’ve done pretty well for myself, I think. The only thing I’ve realized in my life though, is that as positive as I can be and try to be, and generally am, people always trip me up. I don’t understand why some come in and out of my life so often. I feel like life is about decisions and if you can’t decide if I am right to be in your life, then why try at all? Why continuously tell me that I am a great person and a great girl and am perfect to be in your life, when really you aren’t sure? That stuff trips me up because I am worth it. I am an amazing friend, girlfriend, student, what have you. AND yes, I’m tooting my own horn ha!
I am really straight forward and honest. I wear my heart on my sleeve; which can be a good and a bad thing. I generally take care of everyone around me, particularly when it comes to food. I AM a great girl. It may have taken some time to figure that out, but I am. I am awesome! Haha!
I feel like we need to follow our hearts and just go after what we want. Because…..heck, isn’t that what life’s about? Taking chances? Because life is too short not to. It’s too short to stay in a place you aren’t happy, to be doing something you aren’t happy with, or to just be wafting along until something happens. We all need to just take a leap and go for it. Which means sometimes, unfortunately, we will get hurt, I know that all too well, but I don’t regret anything, at least I tried. It’s silly. People are silly. They crack me up and confuse me all at the same time, but I figure someday, I’ll have people in my life that won’t confuse me and won’t come in and out because they don’t know what they want. I’m really thankful for everything in my life, particularly at age 31, but I’ve come to realize I’m ready to move forward in my life. I’m ready for a lot of things, so it’s time. 31 has to be the year!
As the summer as went on, I’ve gotten pretty lax about cooking. I just haven’t had anything creative come up, or have been, frankly, just not home enough. I also, as I said, like to cook FOR people. So I mean, when that doesn’t happen, I don’t cook as often. A couple things I have made over this summer though, that have been really easy, are zucchini and asparagus. Super crazy easy. So here are those!
- 1 bunch asparagus
- sea or kosher salt
- black pepper
- coconut oil
EASY PEASY. Preheat your oven to 350 degrees. Trim the ends off of your asparagus. Lay them flat on a sheet pan. Then melt your coconut oil in the microwave until it is liquid, about 1-2 tablespoons will do. Next, drizzle the oil on the asparagus, add salt and pepper and pop in the oven! Roast until they are bright green and al dente, about 10-15 minutes and enjoy!
ROASTED ZUCCHINI BOATS WITH SAUSAGE AND GOAT CHEESE/RICOTTA:
- 2 medium sized zucchinis, halved
- 1 lb italian sausage, out of the casing
- marinara of your choice
- goat chevre or ricotta or BOTH
- olive oil
- sea or kosher salt
- black pepper
Preheat your oven to 400 degrees. slice your zucchini length wise and scoop out some of the inside. drizzle with olive oil and sprinkle with salt and pepper. Roast these in the oven until tender, about 30 minutes. While those are cooking, break open that sausage! In a large skillet, break up and cook your sausage until browned and cooked thoroughly. Set aside. When your zucchini are done, layer your sausage inside the boats. Then layer on your favorite marinara sauce and top with either goat chevre or ricotta or both is yummy! If needed, pop back in the oven to heat up. Then enjoy! these are super easy and a GREAT alternative to pasta!