When I started writing this post two days ago, there was a car alarm going off on my block for what felt like an hour. Now there's another - and I don't know if I'm stuck in some sort of Groundhog Day cyclical pattern or if this is just New York City, and there's a lot of cars and thieves and car alarms.
I'm working a part-time job where I do a lot of remedial tasks and it feels good. Yesterday I chopped kale for over two hours and watched my fingers turned green and then greener. It's meditation - the only time this week I've felt my mind relax.
It's been cold - the farmers are bundled up at the market. I bought an acorn squash today and he handed it to me with thick gloves. I roasted the squash with curry powder, a recipe from Missy Robbins, pasta legend and badass woman. She just put out a new cookbook, Breakfast, Lunch, Dinner...Life and I'm been using it a lot. Curry powder isn't something I often think to use - and something I was surprised to see in her book. In this recipe it melts into the fleshy squash until it's flavorful but not heavily spiced. The best part is the garlic cloves - they confit in the olive oil, get slightly scented with curry, caramelize from the sugar in the squash.
Cut an acorn squash in half, take out the seeds (then make pumpkin broth with them), and place it in a roasting pan. Pour a little bit of water in the bottom of the pan, then pour some olive oil and a pat of butter in each squash half. Add a couple cloves of peeled garlic and a few thyme sprigs. Season the squash evenly with salt and curry powder. Roast at 375 F until tender and fragrant (45 mins-1 hour). I omitted the butter to make it vegan and it was great.