Why do we do things that we know aren’t good for ourselves? Like food. Even though we know certain foods don’t agree with us, we continually eat those foods hoping the same thing won’t happen. Thankfully, I don’t really do the food thing anymore. My days of stuffing my face with oreos dipped in peanut butter are sadly behind me. I know gluten isn’t my friend, so I steer clear. I live with a guy now, I can’t be doing that sort of thing. Nawmean? But alcohol is one of those things that I still test out sometimes and then fully regret the next day. I’m a person who enjoys a drink at dinner occasionally or a mimosa at brunch, but when it becomes multiple drinks, I’m f*cked.
We had a Halloween party for our CrossFit gym this past weekend. Everyone dressed up, I did not. I buy a lot of real people clothes and don’t wear them enough since I work from home and rarely even put a bra on. So I thought it was a great excuse to wear my real people clothes. Anyways, we all started drinking at 6pm at the gym and then moved on to a bar that included karaoke. Thank the lord I wasn’t THAT drunk, so I never ended up doing a solo. I was a back up singer instead. An effing awesome one, obviously. So I danced, I drank, I talked really loudly and at a high pitch (my boyfriend told me that later), I got gluten free pizza, and I went home. I was well fed and asleep by 11:30pm. And even though I drank a ton of water, I woke up unhappy, my feet were swollen, and I was grumpy as a grumpy clam. Yep, you heard right, a damn grumpy clam.
I just don’t know how people do anything with their lives when they drink. I don’t like to do anything other than eat. No, not cook, just eat. So I end up spending a bunch of money on just food. I have no idea how I did it in college. Rally on, JB. Rally on. What?
I wish that Drew Barrymore and Adam Sandler would make more movies together. I watched Blended a couple weeks ago while out in Pittsburgh then followed it with 50 First Dates. Those two are a match made in romcom heaven. No seriously, I could watch those movies over and over.
You guys. I leave for Pittsburgh again this weekend. It hasn’t even been a full week back in CO yet and I’m already planning what I need to pack to go back out there. If you haven’t heard, I’ve been working on a project out there. And I’ve already made two trips, this will be my third. Usually when I come home from Pittsburgh, I have time to plan for my next trip and prepare more of my project work, but this week is not the case. I want to make sure you guys have plenty of recipes on the blog to hold you over while I finish up this project. I’ve already made 66 recipes for my new project, but since I can’t share it with you quite yet, I need to feed you via blog. Because you’re my favorite.
- 1 large butternut squash, cut in half (about 4 cups pureed)
- 1/2-1 cup chicken stock
- 1-2 teaspoons salt, to preference
- 1/2 teaspoon garlic powder
- pinch of black pepper
- 1/2 pound bacon
- 2 tablespoons fat of choice (coconut oil, ghee, butter)
- 1 pound sugar free sausage of choice (I used a turkey andouille sausage), sliced
- fresh or dried parsley, to garnish
- Preheat oven to 400 degrees.
- Cut butternut squash in half lengthwise. Place cut side down on a baking sheet and bake for 20-25 minutes until you can press on the flesh of the butternut squash and it gives.
- Let cool for 10 minutes until you can handle the butternut squash
- Reduce oven heat to 350 degrees. Place strips of bacon on a baking sheet and bake in oven for 12-15 minutes, until crispy. Remove from oven, place on paper towel, then chop into small pieces.
- While bacon is cooking, place a large sauté pan over medium heat. Add fat then add sausage slices and cook on both sides until cooked through.
- Lastly, scoop out softened butternut squash from the skin and seeds. Place the squash in a blendtec or blender along with chicken stock, salt, garlic powder, and black pepper. Using the soup function on your blendetc, puree soup until smooth. Be sure to taste the soup once pureed to see if it needs more salt or even more chicken stock, if you prefer a thinner soup.
- Serve soup with bacon, sausage and parsley on top!
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