Well, here it is, Tuesday evening.
In case you were wondering, I’m going to do about 1467 loads of laundry tonight. And I don’t even have kids. Or…a husband. It’s fine, let’s not talk about it.
Anyway, the reason for the excess of slobbery that has given rise to my 1467 loads of laundry is that THIS GIRL was in town visiting over the weekend:
And yes, those are four bloody marys on the table. And yes, Colleen and I were the only ones drinking them. And yes, that salami does look like a tongue. Let’s also not talk about THAT.
Needless to say, there were shenanigans. One might say, excessive shenanigans. And excessive Super Troopers quotes. (“Hey Farva what’s the name of that restaurant you like with all the goofy shit on the walls and the mozzarella sticks?”)
It happens. I’m not proud, but it happens.
And you might THINK I didn’t take the time to cook what, with having a guest in town and alltheshenanigans, but you would be wrong.
I made guacamole.
Good thing I made a spaghetti squash recently and had some leftover to bring for lunch.
And, surprisingly, it was delicious enough for me to want to share with you.
Spaghetti squash, chickpeas, spinach, with a few dashes of peanut marinade/sauce (I used this one), soy sauce and chili sauce (I used this one). In the tupperware, nuked in the microwave for a minute. Bam. Delicious.
Yet another way to eat spaghetti squash that isn’t boring as all get-out.
I promise there will be actual recipes comin’ up in the near future. Maybe even some guacamoles and a chinchilla.