Sunday, November 12 – Saturday, November 18
The Week in Eating Healthy: For one of my lunches this week I made an acorn squash stuffed with chard and white beans. The whole recipe is so show-offy. Like, “Look at me. I’m a healthy eater! Ain’t I somethin’?” So I packed my VEGETARIAN lunch and headed off to work where three of the other people at my table were eating cheese-steak type sandwiches, and the other person was eating meatloaf. I don’t have the words to say how difficult it was for me, an omnivore, to choke down my veges while breathing in a meat filled haze.
Glad I gave the other half of the squash away so I would have to suffer the indignity of eating healthy twice.
The Week In Christmas merchandise: There is a load of pet merch at TJ Maxx. Most of it is toys, beds, leashes, and poop bags but a small percentage qualifies as home decor like pet-themed pictures and mugs.Yesterday I saw a display with a dog-esque Christmas ornament that comes with a little decorative block that says LOVE with a paw print for the ‘O.’ Awwww! Next to that was what I assumed to be the cat version of the same item…but when I looked at it I wasn’t sure. Is it the possum version? You decide.
The Week in Reading: I started reading Infinite Jest by David Foster Wallace at the beginning of the year with the goal of finishing it by the end of the year. The book is long, clocking in at just under 1300 pages. It’s hard to read mentally because it’s complex, and physically because there are over 300 footnotes that readers have to flip back and forth to. Part of the joke on the reader is that not all of the footnotes are really necessary. Anyway, I have just under 200 pages and just over 5 weeks so I’m pumping myself up to get to the finish line.
The week in Pimento Cheese: I love pimento cheese, something I vaguely remember from childhood as a good thing that wasn’t around that much. As an adult, I can buy it anytime I want, but I choose to make it a couple times a year for special occasions. Pimento cheese is traditionally thought of as Southern and while it was once essentially made with just cream cheese and pimentos, has evolved to a mix of shredded cheddar, mayo, and pimento. That’s the base. My recipe has a bit of sour cream, green onions, garlic powder, and a pinch of cayenne. It is so good, I can’t stand it. It’s great on crackers and as the cheese on a grilled cheese sandwich. You can buy a jar, but it just takes a few minutes to whip up a batch, and you’ll be glad you did.