I turned in my 2016 novel revision the week before last, but I still don’t feel much like blogging lately. Too many new projects jostling for attention!
Here’s something on the list for my “uncookbook,” though it’s so simple I don’t even know if I can call it an unrecipe: juice half a dozen (or so) lemons and a few sections of ginger, adding water and maple syrup to taste. (I made a full pitcher’s worth.) That’s it!
Fresh lemon and ginger offer awesome health benefits, by the way. I got this locally-grown ginger at the Amherst farmers’ market while I was visiting Susa a couple weekends ago. (More on that trip eventually—some potentially life-changing stuff happened!)
Some other stuff I’ve been making:

Roasted “carnival squash,” which I then blended into a faux Velveeta sauce. (Still working on that recipe.)

A kale and broccoli stirfry with toasted cashews. SUPER delicious! (Thanks to the cashews, needless to say.)

Baby Brussels sprouts! (I bought a whole stalk from Trader Joe’s.) Halved and roasted with oil, salt, pepper, and “21 Seasoning Salute.”

Made a batch of beet and carrot salad—left the beets in this water and look what a gorgeous color I was left with! (This photo doesn’t even capture it. The water was HOT PINK.)
This all looks wonderful! We made some yummy spaghetti squash, roasted potatoes and asparagus for dinner tonight. I just recently discovered what an amazing substitute spaghetti squash is for pasta. How did it take me so long?!
I have to confess that I have yet to investigate the spaghetti squash. It just sounds so wrong. Haha.