Yesterday I helped Santa deliver an early present to the economy by heading to the mall. :-D
BLACK
Black Friday Saturday wasn't as crazy as I'd imagined. The stores were definitely bustling, but not swarming. I managed to snag three pairs of marked-down kicks:
The Gel Kayano 16 may be the comfiest pair of running shoes I've ever owned! I tested them out on a short run this morning and noticed a significant difference in my stride. If you over-pronate like me, these shoes are a great choice.
Steve Madden Candence Boot. Not too dressy, not too casual. Just right. :-)
Shiny Shoes! Gianni Bini Patent Leather Pumps.
I probably should have stayed away.
Snagging a steal of a deal can be exciting, but it's easy to get caught up in the December shopping madness and lose sight of why we're celebrating. I may sound like a hypocrite, but excessive consumerism can reallt distort the true meaning of the holiday season. I'm done shopping for myself, and am now going to focus on others. And that doesn't mean I'll be spending hours at the mall scouring for the perfect gift for every friend and family member.
This year, for the first time, I'm going to make my presents. Click here for a few homemade food gift ideas from marvelous Martha herself! Who doesn't love caramel-almond popcorn, fleur de sel toffee and candy can marshmallows? Yum.
After braving the mall crowds, I'd worked up quite an appetite and headed home to whip up a quick dinner for my family.
BLUE
+
BUTTERNUT
=
Butternut Squash Gratin with Blue Cheese and Sage
Adapted from Cooking Light
Ingredients
- 5 cups (3/4-inch) cubed peeled butternut squash (about 2 pounds)
- 4 teaspoons olive oil, divided
- 2 cups thinly sliced onion
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 3/4 cup (3 ounces) crumbled blue cheese (feta would be a great substitution)
Preparation
1. Preheat oven to 400°.
2. Steam butternut squash, covered, 10 minutes or until tender.
3. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; saute 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, chopped sage, salt, and black pepper to bowl, and toss gently to combine. Spoon squash mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 400° for 20 minutes. Sprinkle crumbled blue cheese evenly over squash mixture. Bake an additional 10 minutes or until the cheese is melted.
This is possibly one of the easiest, simplest, most satisfying dinners I've made--real comfort food. I served it with leftover turkey and mixed greens tossed with Stonewall Kitchen Cranberry-Ginger Dressing.
What's your favorite cheese?
I can't choose just one--but I enjoy strong cheeses like blue, goat and feta.
