Oct 21 - Lazy Weekend

Mister (w)Right and I are do-ers. When we went to Jamaica, it was like herding cats to get him to lay on the beach for 5 seconds. He had to have a beach chair. Under a palm tree. With his tablet. And even with all the booze you could drink and food you could eat, he STILL wouldn't sit still.

But that certainly wasn't the case this weekend. Lazy was an understatement. And maybe we had it coming. With how busy we've been, we have a whole lotta lazy saved up. Even after two full days of lazy, by the time Sunday evening came around... I still wasn't feeling an elaborate meal. Add to that the fact that we had just gone to the farmer's market and had a fridge full of delicious fall produce... it was definitely a stir fry night.

Veggie Peanut Stir-Fry

• 2 carrots (peeled and cut)
• 1 green bell pepper (sliced)
• 1 red bell pepper (sliced)
• 1/2 head of broccoli (cut into florets)
• 1/2 lb green beans
• 1 jalapeno (very thinly sliced)
• 3 green onions (sliced)
• 2 tbsp cilantro (chopped)
• 1 tbsp toasted sesame oil
• 1 tbsp olive oil

Spicy Peanut Stir-Fry Sauce

• 1/4 cup creamy natural peanut butter
• 1/4 cup apple cider vinegar
• 1/4 cup low-sodium soy sauce
• 1 tbsp crushed garlic
• 1 tbsp crushed ginger
• 1 tbsp Asian red pepper sauce
• 1 tbsp lime juice
• 1 tsp honey

Cut all your produce into stir-fry sized pieces. I like slices. If you like chops or dices or whatnot - go for it. Whatever shakes your groove-thang. If you don't have broccoli or green beans or whatever, just use what you've got. That's the beauty of stir fry. It's most certainly the lazy man's meal. Or the full-fridge man's meal.

Heat the olive oil and sesame oil in a large frying pan until shimmering. Add all produce EXCEPT cilantro. Season with salt and pepper.

Fry veggies in the pan until desired crispiness has been reached. We like them pretty crispy. But if you like them cooked within an inch of their life and bordering on mushiness... well, then just don't tell me.

While veggies are cooking, mix all sauce ingredients in a large mixing bowl. There's really no trick to this. Just stir slow at first. That peanut butter makes everything all splashy.

NOW add your cilantro. Add it at the end to make sure it doesn't get nasty and brown and wilty.

Pour the sauce over the veggies in the sauce pan. Stir until all veggies are coated and sauce is heated through.

Garnish with more fresh cilantro. And peanuts if you've got them. Which we didn't. Serve over rice or rice noodles and enjoy!

Paired with: Long Arm blended California Red. $6.99 Trader Joe's. Two thumbs up!

A perfect, lazy Sunday dinner. Use whatever veggies you have in your fridge. Because peanut butter makes everything taste delicious. Hashtag real talk. Hopefully these leftovers will make going back to work in 80-degree gorgeous fall weather more bearable.

Oct 19 - Yogi (Bear?)

When I took my first yoga class, I was unimpressed. I don't remember where I took the class. I don't remember what kind it was. Which probably speaks to how unimpressive it was. But as a certified cardio addict.... I was SO not into it. A year or so ago, I bought a Groupon for a yoga studio down the street from my apartment. I originally bought the deal with some of my girl friends. I had visions of relaxing yoga classes on Saturday mornings followed by leisurely coffee dates. This wasn't far from the truth. But it certainly didn't end up being the whole truth.

From the minute I started practicing with Julie, the owner of the studio, I was hooked. There was something more to it than anywhere else I'd been. It had a depth to it I had been completely missing. Now I've gone from a non-believer (Shuuuunnnn the non-believer) to a regular.

The other day, I was visiting with Mister (w)Right's mother. She's getting ready to fly out to Denver to complete her yoga teacher certification. I'm jealous. Majorly jealous. We got to talking about the books she was reading for the class and she mentioned one that spoke to the spiritual aspect of yoga; yoga as a lifestyle more than an exercise. She explained how discovering the spiritual aspect of yoga was giving a depth to her practice she had been missing.

Which brings me to Tuesday night. I dropped in on my first Naam yoga class. When I walked in, I was a little uncertain. To be honest, I had no idea what Naam was. I figured it was another version of Hatha. But Anna, the instructor, struck me from the very first as beautiful. And not just in appearance. Her voice was beautiful. Her demeanor was beautiful. She radiated beauty. And when Julie herself came in and put her mat down -- on the student side of the class -- I knew it was going to be a good class.

Wikipedia describes Naam Yoga as "a spiritual science and art that merges Eastern Yogic practices with the practical esoteric teachings of Universal Kabbalah. The philosophy within Naam Yoga is aimed at revealing the hidden truths of various spiritual traditions and mystery systems so that humankind may draw from both Eastern and Western practices to ultimately conceive the true nature of the Divine." Beth gave us all "cheat sheets" at the beginning with a list of different chants and matras. The whole class was set to a soundtrack of chanting and singing. If you've ever participated in a class-wide "Om", imagine that on a whole new level. Every posture had a purpose. Every word we said was calculated. We did Dead Bug pose for 3 minutes.



If that doesn't make you happy, you need to get that checked out. At the end, I felt incredible. Energized, relaxed, and connected. To the divine, to my class mates, and to the universe. If you've never done Naam, I highly recommend it. And if you've had your doubts about spiritual yoga or the yogic lifestyle... well, life starts now.

p.s. Looking for a good studio? River's Edge Yoga on Bardstown Rd. You won't regret it.

Oct 13 - Fall and Squash

If there's someone out there who doesn't love Fall, they should be placed in a laboratory and studied. Fall is the skinny-jeans-and-converse-sneakers seasonal equivalent. Hipsters everywhere rejoice when the leaves get their first hint of color. Seemingly overnight, Pinterest is flooded with ironic cardigans and pumpkin EVERYTHING. On second thought... maybe Pinterest is like that every day.

Sarcasm aside, I do love - LOVE - Fall. Maybe it's the band kid in me. Too many chilly romantic nights on school buses. I still have a soft spot for letterman jackets. But Fall Famers Markets are pure magic. Lots of leafy greens and multicolored root vegetables that I have no idea how to cook. When I spotted the first batch of acorn squash, I knew this was how I was going to bring our little house into fall.

Fall Stuffed Acorn Squash

• 1 acorn squash
• 1 medium onion (diced)
• 2 large celery stalks (diced)
• 1 large carrot (peeled and diced)
• 1/3 cup quinoa (cooked according to package directions with vegetable stock)
• 1/3 cup walnut pieces
• 1/4 cup dried cranberries
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1 tbsp poultry seasoning
• salt and pepper to taste
• grated Parmesan cheese

Preheat your oven to 350 degrees. Don't forget to do this. Because I always do. And then I get distracted and my oven is still cold when I go to put food in it. The oven isn't really my strong point. Obvs.

Cut acorn squash in half and scoop out the guts. Put about 1/2 inch of water in a baking dish and place squash cut side up in the dish. Pop that bad boy in your pre-heated oven for 30 minutes.

Heat your vegetable stock in a saucepan, add your quinoa and cook according to package directions. Vegetable stock  > water.

Meanwhile, dice your onion. Dice the celery and carrots, too.

Mmmm... If you haven't already, pour yourself a glass of wine. And put on some Black Keys. Because if there's a world in which a glass of wine and some good tunes isn't relaxing, I don't wanna live in it.
Heat a tbsp of olive oil in a medium pan until shimmering. Add your diced veggies. Season with salt and pepper. Cook until tender.

Toss your sauteed veggies in the saucepan with your quinoa. Mix it up. Add your walnuts and dried cranberries. Season the whole mixture with cinnamon, nutmeg, and poultry seasoning. Hold onto your hats.
Remove your acorn squash from the oven and add the stuffing mixture to the center of the squash. Mound it up real good. More is always better.

Cover the baking dish with aluminum foil and place back in the oven for 20 minutes. If want a little crunch to your stuffing, take the aluminum foil off about 10 mins before it's done.

Finally, remove the stuffed squash from the oven and grate some fresh Parmesan cheese over it. Or Asiago. Or Fontina. We don't discriminate when it comes to cheese.

This squash made the whole house smell like fall. And the leftovers were just as tasty the next day. Mister (w)Right and I are planning to get out this weekend and enjoy the last of the beautiful warm(ish) weather. Happy Fall!