Sunday Jan 17

What originally began as me filling in for an employee has turned into me returning to weekend-warrior-barrista-duty at Chucktown Coffee, and I am more than happy to oblige.  I forgot how much fun making coffee and small talk was.  This has also launched me back into a full fledged caffeine addiction, which I'm not fighting in the least.  I started my morning off with this beauty (if I do say so myself).

sugar-free mocha with extra foam and cocoa on top -

not unlike the one Kim made me yesterday

(I'm addicted)

Today I met a dog named Jack.  He has a "usual"- whipped cream in a coffee cup lid.  I'm not sure how good this is for Jack, but who am I to talk?  Ahem - with the raging sweet-tooth that I've developed recently...

At noon I went over to the IOP Recreation Department to work the volleyball games.  This is about the easiest job in the world.  I push buttons and make the score board light up.  Occasionally, to the great annoyance of everyone in the gym, I get to make the buzzer go off.  This is my 3rd job by the way.  I only do it once a week for about 4 hours, but I'm pretty amazed at the fact that I have 3 obligations on top of full-time schooling.  I am wonder woman.

A seriously fun weekend vacay is in the works.  More on that when things become more concrete.

I really haven't done much cooking lately since I've only been cooking for one, but tonight I made faux spaghetti.  I'm calling it "faux spaghetti" because I make it with a spaghetti squash instead of noodles.  Don't knock it til' you try it.  It's delicious, and super easy.

Chop 1 spaghetti squash in half lengthwise, scrape out the guts and place flat sides down on a baking sheet.  Cook in 375 degree oven for 45-60 minutes (until softish when pressed with the back of a spoon) Let cool for a minute then rake with a fork (squash should come apart in strings that resemble spaghetti). That's it.  Now you have healthy noodles that you can put your favorite spaghetti sauce on.

I make my sauce because I'm a sauce snob.  It's super-easy too.

1 can whole tomatoes mostly drained of liquid and blended to desired consistency.  (I like mine to be a little chunky as opposed to pureed.)

1 onion diced

mushrooms - as many as you want

tblsp each of garlic salt, basil, parsley, and oregano

pepper to taste (and more salt if you want)

Saute the onions and shrooms until soft then add blended tomatoes and spices.  Cook on low setting without lid (to steam off excess liquid) until spaghetti squash is done.  Easy peesy.

I'm going to try to make at least one semi-exciting meal each week.  Cooking is one of my most favorite things to do - right behind eating.  I'm also reading Julia Child's "My Life in France".  It's definitely inspired me to get back in the kitchen, and also to enjoy life.  (you should read it.)  I feel like I've been eating all day and I'm still hungry.  What is wrong with me?  I think I'll go read until I fall asleep.

Hope you had a great weekend!