Author: Wild Piece

Road Trip Across (Half of) America

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I can hardly believe it’s been seven years since I packed up my car and drove halfway across the country to California. I spent about a year in New York after college and then decided to try San Diego (before L.A….it’s been busy), so I went back to Oklahoma for a month, visited some friends and then drove to sunny Southern Cali.

Along the way, I took a few pictures. But the film got mixed up in the move once I finally arrived, so I didn’t see these photos until today! My husband found the rolls of film around the time we were getting the disposable cameras from our wedding developed, and the developed pictures have been sitting in our filing cabinet for a year and a half, waiting patiently to be looked at. So glad I went searching for something else and stumbled across these. There were even some pics from college in there! (Definitely more on that later.)

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Tex Mex Spaghetti Squash with Black Bean Guacamole

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When I start feeling a little stuffy, I like to cut back on dairy, especially before a big run (like, you know, the marathon on Sunday, no big deal). I decided a little spice wouldn’t hurt either, so I found this yummy recipe from Oh She Glows: Tex Mex Spaghetti Squash with Black Bean Guacamole.

Holy yummers, it was delicious. And super, super easy.  These pictures don’t really do it justice, but I was in such a hurry to chow down that I didn’t pause long to take them. Oops!

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Ingredients:

FOR THE SPAGHETTI SQUASH:
  • 1 medium spaghetti squash
  • extra virgin olive oil
  • ground cumin
  • ground chili powder
  • dried oregano
  • salt & pepper
FOR THE BLACK BEAN GUACAMOLE:
  • 2 avocados, pitted and flesh scooped out
  • 1/2 cup diced red onion
  • 1 small tomato, seeded and diced
  • 1 (15-ounce) can black beans, drained and rinsed (about 1.5 cups cooked beans)
  • 1/4 cup chopped cilantro leaves
  • 2 tablespoons fresh lime juice, or to taste
  • fine grain sea salt, to taste
  • freshly ground black pepper, to taste
  • red pepper flakes, to taste

Directions:

Step 1: Preheat oven to 375F and line a large baking sheet with parchment paper. Slice off the stem of the squash and place the squash cut side down on a cutting board. With a chef’s knife, carefully slice through the squash lengthwise to create two long halves. Scoop out the seeds and guts with an ice cream scoop. Brush some olive oil onto the squash and sprinkle with salt and pepper. Place squash halves cut side down on the baking sheet and roast for 30-50 minutes, depending on how large your squash is. When the squash is tender and you can easily scrape the strands with a fork, it’s ready. I like to check the squash after 25-30 minutes to make sure I’m not over cooking it. Be sure not to cook for too long or it will turn mushy.

Step 2: While the squash is roasting, prepare the black bean guacamole. Mash the avocado flesh in a large bowl. Fold in the onion, tomato, drained and rinsed black beans, and cilantro. Season to taste with lime juice, salt, pepper, and red pepper flakes.

Step 3: Remove squash from the oven, flip over, and scrape the flesh with a fork in vertical motions. Do this until you’ve scraped all the strands off the skin. Now sprinkle on some chili powder, cumin, oregano, salt, and pepper (as much or as little as you want). Top the squash with guacamole and serve warm. You can also plate the spaghetti squash, if preferred.

Start Spreadin’ the News

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I’m so happy to announce that two of my pictures will be featured in the APA—LA Off the Clock exhibition! Ready for April to get here!

The first photo was taken at the Run or Dye 5K (Inland Empire) this past summer, and the second photo was taken at the Getty Center in Los Angeles, also last summer.

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Photo of the Day: (A Bit Scary) Self-Portrait

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I make it no secret that I hate being in photos. Like, HATE being in photos. I’m pretty sure most people think I’m joking or only half mean that, but no—part of the reason I’m loving my photography classes is because it gives me an excuse to be behind the camera instead of in front of it.

So, this week’s assignment was to take a self-portrait.

Ha!

The good news is that I knew about this particular assignment way ahead of time and got it out of the way awhile ago (this is why my “about” section has anything to look at. Two birds, one camera.)

Anyway, just to add some fun to the mix, I also did a “self-portrait” with the bobble heads Alec and I received as a wedding present. Love these! They make me smile every day, much like my hubby.

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Photos of the Day: Garden Party

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Our friends, Seth and Danielle, are getting married soon, and her wedding shower was last weekend. Laura, our lovely hostess, threw a French garden party to celebrate and was kind enough to let me play shutterbug. Below are my favorites, which I also used for our weekly photo assignment, which was design focused this time.

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Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese

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Mmm, I love creamy, delicious soup when it’s cold outside (and today it was definitely cold outside). This is a fun one because it has a bit of a tangy taste (thanks, goat cheese!) and is creamy without being heavy (thanks, cauliflower!). I found this recipe on Closet Cooking.

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Ingredients:

  • 4 red bell pepper, cut in half and seeds removed
  • 1 small head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1 pinch red pepper flakes
  • 4 cups chicken broth or chicken stock or vegetable broth
  • 1 teaspoon smoked paprika
  • 4 ounces goat cheese, crumbled
  • salt and pepper to taste

Step 1: Place the red peppers on a baking sheet with the cut side facing down, broil until the skins are blackened, about 10 minutes, place in a sealable container and let ‘steam’ for 20 minutes before pinching the skins off and dicing.
Step 2: Meanwhile, toss the cauliflower in the oil, place it in a single layer on a baking sheet and roast in a preheated 400F oven until tender and caramelized, about 20-30 minutes, mixing once in the middle.
Step 3: Heat the oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes.
Step 4: Add the garlic, thyme and red pepper flakes and cook until fragrant, about a minute.
Step 5: Add the roasted red peppers, cauliflower, broth, paprika and goat cheese and simmer for 10 minutes before pureeing to the desired consistency with a hand blender. Season with salt and pepper and serve garnished with goat cheese.

Prep Time: 5 minutes

Cook Time: 1 hour

Servings: 4

For Slow Cooker: Implement steps 1 and 2, optionally implement steps 3 and 4, place everything except the cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before pureeing and mixing in the cheese while the soup is still hot so that it melts.

Option: Use jarred or frozen roasted red peppers to save some time; use a can of white beans as the thickener instead of the cauliflower; replace one cup of broth with cream or milk.

Nutrition Facts: Calories 328, Fat 16g (Saturated 6g, Trans 0), Cholesterol 20mg, Sodium 517mg, Carbs 30g (Fiber 7g, Sugars 14g), Protein 17g

Three-Day Weekend Adventures—And We’re Finally Race Ready!

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Sometimes you have a Sunday that comes so seamlessly together that it is just lovely and relaxing and totally unexpected. And then someone sneezes next to you WITHOUT COVERING THEIR NOSE and you want to yell at them about manners.

But, anyway, this past three-day weekend was pleasant and perfect. My running partner and I started it off with our final long training run before the marathon (three weeks!). And it went so well. All of our training kind of came together and by the end of 22 miles, we just knew we’re ready for the race! I can’t wait, guys!

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Usually after a long run, I’m dead to the world for like two days, but I woke up Sunday morning feeling happy and excited for a day I hadn’t planned yet. And let’s not kid ourselves, I was also sore, but I could walk. I hit the bookstore for a my Sunday morning book pick. I’ve been trying to read more and watch TV less, and it’s going well. So I picked four books and settled into a nice sunny spot on the Barnes & Noble balcony at The Grove. I read through a few chapters, enjoying some hot chocolate, and a guy came to sit next to me and started sniffling. Like every 10 seconds. Like, I almost got up to get him a tissue (wouldn’t be the first time I’ve done this. I may have an issue), when he started sneezing WITHOUT covering his nose or mouth.

WHAT.

Now, I’m pretty, um, let’s call it “careful” about germs. So needless to say, this is making me silently freak out. But add in the fact that the marathon is three weeks away (and I had already spent four weeks of our training being sick with a never-ending cold and then bronchitis) and I was just not having it. I politely walked away, but ho-ly goodness—why do people do this!

Anyway, not to let it ruin the weekend. I worked on some craft projects (more on that in a future post) and then went wine tasting with friends. Also got some sweet flowers and chocolate from my hubby. So relaxing and chilled out. Ready for another three day weekend!

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Let’s Talk About this V-Day Thing

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When I tell people that my hubby and I don’t celebrate Valentine’s Day, I sometimes get weird looks. Confused looks. I-don’t-actually-believe-you looks. But we just don’t feel like it. I don’t have a good answer for you on why not—we just don’t. But here’s the thing: I’m pretty sure that a lot of you agree with me. That after all the flash and expense of your major, end-of-year holidays and then New Year’s Eve, it’s just exhausting to celebrate something else that’s really like a lot of the other days of the year.

I’m sure when we have kids, this will change. We’ll want—need—at least one designated day a year that is just for the two of us to spend an evening together. But for now? We like watching scary movies and cooking dinner. Which, by the way, happens a lot to begin with. But it’s become our default V-day tradition. (Except for this year. Until the marathon is over and my Saturday mornings are no longer reserved for long runs, my Fridays are exclusively “eat carbs” and “go to bed early” nights.)

Another exception to our tradition this year, though, is Galentine’s Day. I suggest you click on over to Netflix and watch the Parks & Rec episode where Leslie Knope takes her lady friends to breakfast and celebrates how wonderful they are by showering them with gifts, candy and love. It’s the day before V-day and it’s Galentine’s Day. In that spirit, my hubs got me Leslie Knope stickers in celebration of both Galentine’s and Valentines Days.

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Now I’m just trying to figure out where to put them. But I know you’re jealous! I’m like the coolest fourth grader you know—remember how great stickers were? Lisa Frank truly instilled a special sticker love in us all.

Photo of the Day: Love Letters

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As many of you know, I’ve started in on my photography classes! I’ll be posting photos “of the day” every once in a while from my projects (if I like them!). I’m starting with our first assignment, bracketing. I won’t show you all the photos that resulted from this, but just my favorite: love letters that my grandparents wrote to each other while my grandfather was in military school. I’m not huge on romance, but these letters get me.

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