Yesterday Preston told me that I told too many exaggerated stories on my blog. And it’s true; although everything on the blog is based on true events, a bit of creative license is involved in nailing the punch line. My offline humor is often poorly received.
So here’s the unedited version: I am a normal person. Right now school is kind of kicking my ass. I’m entirely too busy, and I don’t sleep enough. I wish I spent more time with my family; I wish I had one free weekend to visit my sister in Houston. I can’t decide what I want to do with the rest of my life, and I don’t have much time left to make that decision. I’m scared of change but I know I need it.
This is the first time in my life when my plans for my future are completely up in the air, and it’s terrifying and exciting and beautiful.
My Life is Crazy Harvest Pot Pie. Serves 4.
1 butternut squash, diced (should be about 4 cups)
1 shallot, minced
4 cups other diced veggies (I used sweet potatoes, potatoes, onion, and carrots)
1 can (or 1 1/2 cups) cannellini or white kidney beans, drained and rinsed
2 garlic cloves, minced
1/4 cup dry white wine
2 teaspoons poultry spice
1 potato, washed and thinly sliced using a mandoline (or substitute a sweet potato, or half of both) for the “crust”
salt and pepper, to taste
-Preheat oven to 400 degrees. Toss the butternut squash and shallot with a little olive oil and salt and pepper, and roast for 30 minutes, stirring occasionally.
-Meanwhile, heat a glug of olive oil over medium-high heat. Add the diced veggies, beans, garlic cloves, and poultry spice. Stir, and add salt and pepper. Reduce heat to medium and cover, stirring regularly, for 15-20 minutes. When veggies are cooked, stir in the wine, and cook for an additional 5 minutes.
-Add roasted squash and shallots to the pot. Taste and adjust seasonings.
-Pour veggies into a pie plate. Arrange potato slices on top in a decorative pattern. Bake for 35-40 minutes, or until the potatoes are cooked through.