I had some errands to run this gray and dreary afternoon, but before I headed out I brightened my day with creamy pink MAC Lipstick in Utter Fun ($14) and shimmery peach MAC Dazzleglass in Phiff! ($18).
Both are new and part of the MAC Magic, Mirth and Mischief collection for holiday 2009.
Together, they’re more powerful than bad weather — a sparkly pink powerhouse shooting rays of sunshine through my day.
Speaking of mood makeup, what’s yours? Are there any products you turn to when you need some cheering up?
Adventures in spaghetti squash
UPDATE, NOV. 5, 2009 — Thanks for all the great recipe suggestions yesterday! Here’s the one I finally went with for dinner last night, Janee’s spaghetti squash with turkey sausage and artichoke hearts (tweaked just a little bit; basil instead of parsley, chicken sausage instead of turkey).
Um… guess who couldn’t wait to break open the vino, LOL!
Step 1 — Destroy! I’m almost afraid to admit this, but stabbing the hell out of a squash is a fantastic stress reliever. I started by taking a fork to the gourd per the microwave cooking instructions on the label.
Step 2 — Now we’re cookin’! I microwaved the squash on high for 14 minutes.
Step 3 — I’ve been scooped! Once it was cool enough to handle, I cut it in half, scooped out the seeds and used a fork to scrape clean the inside.
Fascinating! The innards really do look like spaghetti noodles.
For the sauce, I heated a tablespoon of olive oil in a non-stick pan (high heat) with half of a diced onion, cooking until they started to turn translucent (about three minutes). Then, I added the sausage and salt, letting them cook a few minutes before adding the wine, diced tomatoes, artichokes and sage, yum!
I let that simmer for a bit…
…before turning off the heat and mixing in 1/4 cup of chopped basil.
It sure turned out yummy. Lovin’ the spaghetti squash.
Your friendly neighborhood beauty addict,