I think I’m over spaghetti squash. I was never really that into it, but I felt like I should be into it, so I kept trying and forcing Chris to try even though I could tell he didn’t understand why he was eating squash that is shaped like spaghetti and not just real spaghetti.
I don’t really understand either. I know it’s good for you, but I just don’t really like it that much. I’d rather have the pasta. I’m sorry.
Anyway, I’m talking about this because last night I tried to make the Spaghetti Squash Mexicana from Veganomicon:
I didn’t have a few of the ingredients, including pretty much everything required to make the Tropical Avocado Salsa Fresca. So I just left it out. I also left out the red wine, because we didn’t have any. Wine goes pretty fast around here.
Anyway, it was okay. Not Veganomicon’s fault, because I obviously skimped on the recipe. But I think it would have been better without the spaghetti squash. Then it would have been, essentially, chili again. But I like chili, so I’m okay with that.
I also had some tea yesterday, notable because I’m not really a tea drinker and also because there is a pup in the background of the picture:
After I took this, he proceeded to remove the tea bag from the cup when I wasn’t looking. He is one sneaky little guy. And talented, too, because he didn’t even spill the tea.