Wednesday, June 25, 2014


Gypsy Slow Down

I'm sitting on the floor by the coffee table at my own risk right now since I dropped a needle here last night when I was embroidering. Since I haven't been impaled yet I'll say thank you for letting me share in my last post. 

Sometimes I feel crazy for sharing how I feel on the internet. But I truly believe it helps to grieve over things; little and small. To be able to put into words how I felt about our house made me feel better. It's that simple I think. 

I've never been able to bury my feelings and get over things quickly. I'm not afraid to be real with myself and to admit when things hurt. 

It helps me to see the good things, the joy in life despite what is hard.

And your comments were really wonderful so thank you.

Gypsy Slow Down

And now for the first time in forever, I have a recipe to share. 

One of the perks of cooking for two is left-overs. I usually take them to work and eat them for lunch the next day which has been great. But sometimes there is more than enough and I've been good lately about putting them to other uses.

Last night I grilled out chicken and squash from our garden.

 Witt is probably the manliest man I know and I guess grilling is supposed to be a man's sport but he does not like to grill. He's usually busy around dinner time and doesn't enjoy standing over the grill turning food. Nor does he enjoy doing it for crowd of people or on a Saturday or anytime at all, though he has done it anyway, many times.

Gypsy Slow Down
He's so adorable

I, on the other hand, love to grill. When I lived in the South of France for a few months during my Paris year we grilled almost every night and to me it's cooking but outside which is wonderful. 

So finally, after four years of marriage, I've realized I might like to be the grill person. A small epiphany but important none the less.

Gypsy Slow Down

I might have burnt the first batch of squash, not saying I did, but in the end we had a very delicious meal complete with cucumbers from the garden in white wine vinegar and agave. 

We had a lot of chicken and squash left over so tonight I made spinach rice with grilled chicken and squash.

 I wish you could have smelled it even when it was just mixing everything together; the garlic and basil and onions- oh my. Fragrant and savory, it was delish. 


Gypsy Slow Down

Spinach Rice with Grilled Chicken and Squash

4-5 medium sized sliced squash, grilled- or roasted in the oven with olive oil until browned and soft
2 chicken breast, marinated and grilled- or pan seared (I marinated my chicken in Italian dressing so I would recommend doing the same or using your own favorite marinade)
1 cup chopped spinach, cooked and drained
2 cups rice, cooked just until al dente (I used 10 minute boil in a bag brown rice and only cooked it for 7 minutes)
1/2 cup chicken broth
1/4-1/2 cup cheddar cheese plus a little more for sprinkling
1 medium onion, cooked in olive oil until soft and almost caramelized
3 tablespoons fresh basil, minced
3 garlic cloves, minced
salt and pepper, to taste

Grease a 9 x 13 casserole dish and preheat the oven to 350. Cut chicken and squash into small cubes. Combine spinach, rice and chicken broth along with the onion, basil, garlic and salt and pepper. With the cheese, toss together the rice mixture and the squash and chicken. Place in casserole dish and sprinkle with remaining cheese. Bake at 350 until cheese is bubbly about 20-25 minutes.

PS. I'm excited about 10 Dates of Summer so stay tuned this weekend...

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