I have something serious to talk about. I suck at taking chalky pills. Right now I am taking vitamin D, magnesium, fish oil and an apple cider vinegar tablet (+ a spoonful of sugar bitters) per day and 3 out of the 5 are huge chalky pills. 1 out of the 5 makes me burp up fish taste when I’m working out, awesome! 1 out of five tastes like death. But we aren’t here to talk about those today. I struggle to take them everyday because they always seem to melt in my mouth immediately! It brings back horrible memories of taking Dramamine for every car ride from age 1-13 until I finally taught myself to stop getting motion sickness.
Sidenote: I used to make my parents tell me EXACTLY what time we were leaving on trips so I could take my pill EXACTLY 30 minutes before we were leaving per the Dramamine instructions. Talk about a lil control freak. Or a huge dork. Either one.
Anyways, does anyone have some words of wisdom how I can take these pills without them immediately disintegrating making me want to die? I would really appreciate it.
Oh and in case you were wondering:
Magnesium= for headaches
Bitters= for digestion
Apple Cider Vinegar= for better skin (I have a disease on my back—ok, not really a disease but my skin somehow became discolored and supposedly this helps).
Vitamin D= I live in Chicago and we are approaching winter, self explanatory I think
Fish Oil= omega 3’s. Plus it makes my hair even more beautiful than it already was. I’m actually pretty surprised you guys have not been mentioning this to me
I look like I have dreads practically….note to self, brush hair more often.
Last night was October Supper club and the theme for this months supper club was originally going to be pumpkin but then we were scared that it would turn out like last months sugar coma up in da club, so we decided to do ‘fall with an emphasis on pumpkin’.
Originally I was going to make pumpkin mac and cheese but then I thought I shouldn’t since I just made it. I asked my mom for ideas and she suggested making something with acorn squash. I remembered a recipe that we made for thanksgiving a few years ago that we both loved which was acorn squash with a chile lime vinaigrette. But, I knew the recipe being pretty spicy so I thought I would make 2 kinds of squash in case some people aren’t big spice fans.
So I made roasted acorn squash with a chile lime vinaigrette and acorn squash roasted with butter and brown sugar. They were very different, but both really good!
I also made pumpkin doughnuts but I’m going to give you the recipe for those in Sunday’s post–a little incentive to come back, right?
For the first squash, I took the recipe pretty much straight from the one on Epicurious. You basically cut the squash into pieces, toss in olive oil and salt and pepper and then roast, then toss in vinagrette once it is done. The only change I made was to use sriracha instead of actual chili peppers which I thought turned out fine! It was super spicy though, so maybe chili peppers would be easier to control the heat since you can remove the seeds if you want.
Good thing I’m shadowing the entire plate so you can’t really see it. My phone was about to die, so I was rushing to take a picture before it did.
The second version, I just made up but it really wasn’t a ‘recipe’…just take the acorn squash, cut in half and scoop out the seeds. Put a square of butter inside the squash (maybe 1/2 tablespoon?) and then pour about 1/2 tablespoon each of brown sugar and white sugar. Roast at 400 for about 40 minutes. I think the best way to serve these would be the whole half–the butter then melts and mixes with the sugars so you get a little bit in every bite. But since we usually have a ton of food at supper club, I knew everyone wouldn’t want a whole half. So once the halves were cooked, I poured the butter/sugar mixture into a bowl, sliced the squash and placed in a bowl and then poured the butter and sugar mixture over the top. This way worked too so you could do either way.
I thought I was going to like the chile version more and I did really like it, but I really loved the brown sugar version. I guess what’s not to love about brown sugar and butter. But still. It is definitely a great and really easy seasonal recipe.
Here is my plate:
It was: (from top right) pumpkin pizza, au gratin potatoes, carrots with a ginger glaze, squash, meatballs/biscuits (long story short these were supposed to be ‘fall footballs‘ but were unassembled…still tasted great though) and roasted root veggies in the center. I also had a lot of salad which I guess made it’s way to my plate after this picture was taken.
Everything was sooo good! I guess I pretty much think/say that every supper club, but this one I really loved every single dish. Something about fall flavors I guess. I also ate way more than you see above because I went back for seconds of pretty much everything
Can anyone guess what our next theme is???