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On My Nightstand:
Traveling Mercies: Thoughts on Faith by Anne Lamott (currently reading)
The Girl’s Guide to Starting a Business
The Stand by Stephen King

In my Netflix Queue:
Alias Season 5
X-Men 3: The Last Stand
SNL: The Best of Molly Shannon
Into the Arms of Strangers

Listening to:
Keane
This American Life Podcast
String music (classical/symphony)
Pandora Radio
Glen Hansard, the Flames (did the music for the movie Once)

What I’m Searching for on Google:
Nikon and Canon Cameras
Anne Lamott
Cupcake recipes
Ribbon outlets in/near Philly
Wharton Small Business Development Center

On My Mind:
“Good better best, Never let it rest, Until the good is better, And the better best”
Family Drama
Organization
Combinations of teal and lime-y green

Learning:
What I want to do after this job is finished (It’s a contracted project, up at the end of the summer)
The best way to draw big circles (on a blank wall)

Making:
An Amy Butler Bag for the CRAFT: Contest
A bag for Chloe and Karen
Embellishing my vintage pillowcase

Looking Forward To:
Birthday Plans
Cupcakes
Once

Enjoying:
Blood Oranges

Baking:
Lemon Squares (add an extra Tablespoon of lemon zest- it’s worth the grating! I also used 8 large eggs to the requested 6 extra-large eggs)
Tomato-Corn-Shrimp Chowder (although is it a chowder if it has pasta instead of potatoes?) The inspiration was based on this post and the cover of the February Real Simple.
Macaroni and Cheese with Acorn Squash and Pimentos. So good, you don’t even know the squash is in it and can barely taste the Pimentos.

Macaroni and Cheese
With Acorn Squash and Pimentos

In advance:
Take an acorn squash, cut it in half, take out the seeds and stringy bits and place it in a baking dish that is 1/3 full of water. Bake at 350 degrees F for 45 minutes or until a fork can slide easily into it. Once cooled, scrape out the interiors. You can refrigerate this for 3 days or start your mac and cheese now.

Ingredients:
16 ox box pasta (I used elbow macaroni)
1 block of cheese, grated (I used mild white cheddar, but you can add your fave)
1 small jar pimentos, drained
2 cups milk
Cooked Acorn Squash (see above)
½ cup butter
½ cup flour
kosher salt and pepper to taste.

Preheat oven to 350 degrees F. Start water boiling for pasta. Cook as package directs. In a blender, combine the squash, pimentos and milk. Grate cheese (if you haven’t already). When you add the pasta to the water, melt butter in a pot on the stove. Once all the butter is melted, add the flour and sir until smooth and bubbly. Gradually add milk/squash/pimento mixture, stir and let heat until it begins to thicken. Add Cheese by the handful until it has melted, stirring until it is incorporated. When pasta is done, drain into colander. Pour cheese mixture into pasta pot then return cooked pasta. Mix together and taste. Add salt and pepper to flavor. Taste again.
Grease a 13”x9” pan. Pour in macaroni and cheese then place in over. Cook for 20 minutes. Take it out and try to wait for it to cool before tasting. Amaze friends with the secret ingredients.