Have you ever felt like you’re slowly going fast?
Let me explain. Recently I have gotten back to going to the gym. At the gym, I’m in motion most of the time. My choice for cardio exercise is the elliptical machine, and that is one of my first and last exercises. From there I get in my car and get on the bypass around town.
But for some reason, I’ve felt like I’m slowly going fast. In reality, I’m in a car moving 65 mph, yet It feels slow. Thus the slowly going fast feeling. Maybe it is because my body has recently been the one powering my movements in a more intense way, that when at rest in a moving vehicle the actual motion and feeling get a bit disconnected.
Anywho… I am working on some ideas for the blog and thinking of moving it to be self-hosted. So don’t be alarmed if I make a post about the blog moving in the next few months. I am currently working on learning what I can to make any transition as smooth as possible.
On a food note, Ben and I have been enjoying roasted butternut squash as a side dish in the last few months. It’s another food expanding my taste bud horizons. My sister-in-law made a side for, I think, Thanksgiving that had some butternut squash and I just loved it! As with any new tasty discovery, it becomes more prevalent in my meals in the following months.
Roasted Butternut Squash
1 Butternut Squash
2-4 Tbsp of Olive Oil
Salt and Pepper
Preheat oven to 400F
Peal, gut, and dice your butternut squash. If making a meal for two you may only need half of the squash at this time.
For easy clean up, line a baking sheet with aluminum foil, then place the cut pieces on the sheet. Drizzle your olive oil over the sheet and sprinkle with salt and pepper. Then mix all together to coat evenly.
Place in the oven for 20 minutes, making sure to flip the pieces about halfway through.
Serve warm. Roasted squash warms up nicely in the microwave for leftovers.