Tuesday, November 15, 2011

Living for the weekend



Weekends are a totally different beasts round these parts. With both of us around I can do my runs outside. And we can get out ourselves!

Thatboy had a 3-day weekend because of Veteran's Day. We spent Friday running some errands. Saturday the rain came down and we were housebound. So by Sunday we were ready to get out.

We headed to one of my favorite San Diego locations - Cabrillo National Monument.



I especially love coming here after a rain. The sky is bluer, the grass is greener, and the air just feels crisper.



But it was very very cold. Not at first. In fact, when I went on my run Sunday morning it was warm and gorgeous out. So much so that I accidentally added an extra mile onto my run. We picked up lunch on our way to Cabrillo and somehow in the middle of our picnic, the sun got scared and went away.

We had plenty of warm options for Thatbaby, but Thatboy and I got pretty freaking cold. So we called it a day early and headed home to fill up with something warm.



I made us Tyler Florence's Moroccan Stew. Basically it's a lentil and rice dish served in an acorn squash. The acorn squash added nothing to the meal. If you're going to make it I would leave it out entirely. In fact, today for lunch I took some of the leftover rice and lentils and mixed it in with some collard greens and bacon and that was a far superior dish.

Other than squash (and pumpkin) my current fall obsession is celery root. I love root veggies in general, but celery root has that great earthy taste with a little sweetness and a little green-ness that you don't find in turnips, rutabagas, or potatoes. You'll probably be seeing it popping up a lot since we've been eating it a lot. Here's a real easy recipe to try it for yourself.


Celery Root
1 celery root
2 Tbsp butter
2 cups beef broth
  1. Peel the celery root and cut into slices. Place in a pan with the butter and beef broth.
  2. Cook, partially covered 10 minutes. Remove the celery root from the pan.
  3. Reduce the remaining beef broth and pour over the celery root.

3 comments:

  1. I hope our farmers market has celery root tomorrow!

    ReplyDelete
  2. I hate to say this...but I can't stand celery root. it tastes too much like celery for me...but I'm so glad you mentioned that stew! Might have to make it for my vegetarian T-Day option!

    ReplyDelete
  3. It really is celery root season, isn't it? I am always on the look-out for simple and new ways to use this - bookmarked!

    ReplyDelete