Happy Solstice! I was definitely wishing I was at Stonehenge tonight [not Sconehenge. We already know I’ve been there…].
Four days till Christmas?
Holiday retail madness is in full tilt jungle mode. Oi. We had a line to the back of the store for the majority of my shift today, and I literally felt like a ping pong ball trying to get from the back of the store to the front. “Excuse me, excuse me, oops sorry, ‘scuse me” don’t mind me, I’m just carrying two FULLY LOADED hanger caddies which are awkward and heavy and no, it’s fine if you just sort of stand there, no big deal, it’s just a really good thing that I’m nimble and quite agile…
Path of least resistance becomes a game of finding the smallest spaces between people and convincing yourself that you really do in fact fit through them. Oh. And yes, I most definitely DO work here, thanks for asking… I mean, as much as I find folding pants therapeutic, I don’t usually fold them for fun, you know?! Especially when they’re exploding out of the pant wall due to extreme being-shopped-ness. Literally exploding. Seeing is believing, people.
Good thing too that this bit of deliciousness awaited me on my break. Thankfully, or I might have passed out due to a potent combination of hunger, cash/wrap repetitiveness, and energetic dancing (obviously— you have to move around a lot when you’re ringing at the register to get the blood flowing).
Can I unscrew my smile now? I think my jaw is permanently stuck.
Mmm. For times when you need a hefty dose of iron and some delicious flavors, this recipe should be in your back pocket.
Afghani Beef with Acorn Squash
Recipe adapted from Afghan Online, here. Mom discovered this one a while ago, and we’ve been fans ever since. It comes together fairly easily, and serves 3 with plentiful leftovers. Gluten free and paleo! Also delicious sans acorn squash if you don’t happen to have any, you could totally serve this over couscous or quinoa, spaghetti squash, or zucchini noodles from your spiralizer… you name it, it’s probably delicious.
Rustle up the following:
- 1 yellow onion
- 1 lb ground beef (grass fed organic)
- 1 tsp ground black pepper
- 16 oz can of tomato sauce
- 1 tsp crushed garlic
- 1 tsp coriander
- 1 tsp salt
- 1 c water, divided
- 1 mediumish zucchini
- 2-3 c raw spinach
- 2 acorn squash, halved
- avocado oil
Preheat oven to 425. To roast acorn squash, brush them with avocado oil and sprinkle with salt and pepper. Flip them cut side down on a jelly roll pan or rimmed cookie sheet, and roast until fork tender, about 20-25 minutes.
Using a food processor or a powerful blender (I don’t possess this, so food processor it is), process onion and 1/2 c water. Pour this into a saucepan over medium heat, and add beef. Cook until the beef is browned, then add the other 1/2 c water, garlic, coriander, pepper, and tomato sauce. Grate zucchini into the pan, and toss in rinsed spinach. Let the whole thing simmer for about 20-25 minutes more, until ready to serve.