If the reviews of my children can be trusted -- and, oh yes, I think they can -- then I am no less than a culinary genius.  What?  Is that a horn tooting?

Exhibit A - Breakfast (I've named it cinnamon yogurt with apples because I'm creative like that.)
I spooned organic vanilla greek yogurt into bowls, swirled in some cinnamon and sprinkled beautiful cinnamon on top for effect, then served it with sliced gala apples to be used as edible utensils.  Liberty has since begged to be served this for breakfast on her birthday.  Definitely a score for me!

 Exhibit B - Lunch (spaghetti squash with "sauce" -- feel free to help me name this.)
I bravely tried the timed bake setting on my oven since I would be out right up until lunch time, AND IT WORKED!  I didn't mess it up!  (That alone should earn me Culinary Genius status.)  I set the oven to turn on and off while I was out, and I prayed that the house wouldn't burn down.  Then I placed a whole, uncut spaghetti squash on a baking sheet, and baked it at 375 for one hour.  I returned home after the oven had shut off, but before it had cooled down.  I cut the squash in half, scraped out the seeds, used a fork to scratch the flesh out into noodles and set them onto our plates.  Then I chopped up two ripe tomatoes from my friend's garden, one medium onion, and one clove of garlic and sauteed them all in the skillet along with some dried oregano and basil.  It. Was. A. Maze. Zing.  Amazing, I tell you.  I didn't even need my children's opinions to decide that, but they also agreed and asked for seconds.

Truthfully, I'm not posting this because it is blog-worthy, but because I want to remember these recipes.  My brain gave up on me long ago, so it is with great humility that I accept this title -- and maybe with just a wee bit of bragging.
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2 Responses
  1. That spaghetti squash sounds so good!

  2. Suanna Says:

    It's great when your kids like what you fixed them to eat.

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