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,