It’s been said that acceptance is the key to overcoming any problem. *Sigh* I guess it’s time to openly and humbly admit that I am hooked on participating in activities that make a difference in the world…even if the differences are only small ones. Why? Because when I help others, my heart skips a beat and I am able to self-affirm that I truly was placed on this Earth for more than being the person who keeps the Tootsie Roll Corporation fluid.
Since this is “true confessions” day, I suppose I should also admit that I am a Tootsie Rollaholic. What’s not to love about those chewy, fudgy bits of yumalicious?
Besides, when they’re as cute as THESE Tootsies are, how can I possibly be expected to resist gobbling them up?
Where am I going with this? Well, it seems that I have piled so many fun activities onto my plate lately that I simply don’t have time to take bathroom breaks during the school day anymore. Oops…my apologies! That was TMI (too much information!) What I MEANT to say is that I no longer have enough time to cook or bake at home as often as I would like to. Think about a dentist who doesn’t have time to brush his own teeth, or a seamstress who walks outside with the hem in her dress hanging. That’s just downright SINFUL in my book. Am I right?!
But wait a sec…BACK UP THE TRAIN! Nobody ever explained what I’m supposed to do if I have a problem that SHOULDN’T be overcome. Making a difference in the world is a GOOD thing, isn’t it?! Hmm…I guess it’s time for improvement of my time management skills so that I can squeeze everything in.
Here are some “helping you to help me” events on my agenda:
On September 27th, I will complete the required training for my new position as an FVTC student ambassador. As an ambassador, I am a representative of the school, assisting prospective students who visit FVTC to inquire about programs of study, courses, financial aid, extra-curricular activities, or anything else related to life on campus.
On October 5th from 3-7pm, I will be assisting at the FVTC open house. I encourage every one of you who is even REMOTELY considering attendance at FVTC to attend this event. If you have kids, grandkids, siblings, extended family members, friends, or anyone else who is at least a senior in high school, you’ll want to be sure to bring them as well. Once there, you’ll find lots of information on everything that FVTC has to offer AND if decide you’d like to enroll for classes, the $30 application fee will be waived…but ONLY during the open house hours!
Incidentally, I’ll be there, too. I’ll be working at the social media table, helping people to connect with FVTC’s Facebook, Twitter, and YouTube pages. (I wonder how many of you reading this already knew that we are linked to those social media sites.) Oh, by the way, I’ll be handing out FREE GIFTS at my table… AND anyone who uses Foursquare and checks in to FVTC during the open house hours and then stops by to see me will get a free gift, too. What’s not to love about freebies?! I hope to see many of you there!
OK, with important business at hand discussed, it’s now time to get on to the FOOD! This week’s recipe is an awesome fall favorite of mine: Spaghetti Squash Casserole. I love cooking with all of the fall squashes, but I think spaghetti squash is the most delicious AND the most fun to eat! Because of its spaghetti-like appearance, it’s also a great way to get kids to eat their veggies. The recipe is from the Taste of Home website, and I honestly haven’t found a recipe there that I didn’t fall head over heels in love with. I could spend countless hours reading recipes…. OH MY GOSH….I think I may have just realized where some of my lost time has gone. Well, at least it was lost to a good cause, right?! J
Have a super week and I hope you come back to visit again soon. In the meantime, may your heart by happy!
SPAGHETTI SQUASH CASSEROLE
Yield: 6 servings
- 1 medium spaghetti squash (about 8 inches)
- 1 cup water
- 1 tablespoon butter
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1/2 pound sliced fresh mushrooms
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium tomatoes, diced
- 1 cup ricotta cheese
- 1/4 cup minced fresh parsley
- 1 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
- Slice the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake at 375° for 20-30 minutes or until easily pierced with a fork.
- Meanwhile, melt butter in skillet. Add the onion, garlic, mushrooms, herbs and seasonings; saute until onion is tender. Add the tomatoes; cook until most of the liquid has evaporated. Set aside.
- Scoop out the squash, separating strands with a fork. Combine squash, tomato mixture and all remaining ingredients except Parmesan cheese.
- Pour into a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 40 minutes or until heated through and top is golden brown.
Nutrition Facts: 1 serving (3/4 cup) equals 263 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol, 528 mg sodium, 37 g carbohydrate, 5 g fiber, 12 g protein.
Spaghetti Squash Casserole published in Country Woman July/August 1992, p31