First, I found these really cute little acorn squash at Eden Teva. So I halved them, scooped out the seeds, roasted the seeds with a drop of olive oil, sea salt and dash of cayenne pepper.
Then, I burned them:
None-the-less, my husband and sons scooped up the lot of them on their way out the door to the beach and I heard them mumbling "I don't know what these are, but they're good."
And yes, I did say "beach". In January. The weather here is DIVIIIIIIINE! Sorry, people who live in cold places. I was one of you my entire life and I have to say that life is so much better like this!
Alas, I stayed home from the beach this time to allow for Male-Bonding and to finish cooking for Shabbat.
Then I made the Vegan Pot Roast from Robin Robertson's Vegetarian Comfort Food:
I also made roast baby potatoes with garlic and rosemary, a cooked zuchini-tomato salad, and for my carnivores I made schnitzel (breaded, fried chicken breast cutlets. NOT vegan of course and not remotely healthy, but they have been such sports, they deserved a break).
Today I ate the pot roast leftovers for lunch and tonight I'll have the squash leftovers for dinner. I heart leftovers!