Tuesday, October 7, 2014

Week Five

This week was much the same as last. On Tuesday, I went to a bank downtown and wound up with a bouquet of flowers and some free ice cream. Go figure!
When I got back, I attempted to make a fancy dinner meal... it turned out highly mediocre, but there's always next time! (for the record, it's roasted sweet dumpling squash, goat cheese, and toasted walnut pasta with baby arugula)

I finally got around to ordering a side-table/shelving unit for my books and radio, and am now officially moved in! It feels like a little living room under my bed.

Next week is fall break (Thursday, Friday, Saturday, Sunday), so I don't have labs or chemistry discussion! Yay time!  I'm going on a trip with College Outdoors to the Alvord desert in eastern Oregon. We're leaving at 3:15pm on Wednesday (after classes) because it's a nine hour drive to get there... which would be quite unfortunate, except that there are supposed to be mud hot springs, which make up for everything.



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3 comments:

  1. LuOctober 9, 2014 at 11:14 AM

    Love the space under your bed. I think you've made great use of such a small area.
    As for the pasta dish, how did you cook the squash? It doesn't look caramelized at all...

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    Replies
    1. CCOctober 13, 2014 at 2:37 PM

      Chopped it up, tossed it with olive oil and salt, and roasted it in a pyrex dish at 400 degrees until tender. Roasted, not caramelized. :)

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  2. AnonymousMarch 2, 2015 at 10:48 PM

    Sounds like a great dish ! Hope you made enough to have it for another meal ?
    Mmmm...that green made a nice presentation, Cecilia ! ; )

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