it’s a soup and cracker day

i don’t think i actually have taken a run since my last race… let’s not even try to guess on the date of that. we’ll just say it was hot out; considering today hit a whopping 49 degrees—it’s been awhile. i’m not sure what inspired me to take an am run today, but i battled the cold, armed with under armor and new running sneakers. i forgot what cold weather feels like on the lungs. but, the sun-filled sky, coupled with the smell of fall from the trees i passed, made my run along the river somehow warm. doesn’t that sound picturesque? then i got to washington street, and my view was obstructed by a giant utility truck doubled parked in an intersection (that i coincidentally just got a parking ticket for even being near), and my pace, as pathetic as it may have been, was interrupted abruptly by passerbyers and baby carriages. i blame this for my worsened pace, and painful lungs. and then all of the sudden i felt the cold again, and home couldn’t come soon enough.

by the last block of my run, most likely sooner, i had decided on what i was going to eat—a bowl of hot soup with mini rice crackers from trader joe’s. and as a write, my bowl of soup is cooling down, waiting for me to eat. i can’t finish this blog quick enough. this is one of my favorite soups. it is trader joe’s brand, tomato and red pepper soup. then i add fresh spinach, salt and pepper, and brown rice. i top it off with mini rice crackers, also from tj’s. my photos are sad and do not come close to the taste of this dish. it is the perfect meal on a cold day. it is such a comfort food.

did i mention when i got home the heat didn’t work? really—a good day for soup.

butternut squash and white beans over penne

this is one of my favorites—butternut squash and white beans—sweetness and protein in one savory meal. i eat this comforting concoction even without the pasta, which is how it was actually introduced to me. i first had butternut squash with small white beans in the willett’s kitchen. i actually first had this dish, or a version of it, over a fried corn pattie that the this much-loved chef—a legitimate italian mother, praised for her compassion and cooking abilities—referred to as “pizza”.

i recently improvised a bit with her recipe, and poured my butternut squash and white bean mixture over brown rice penne past ( trader joe’s brand). the sweetness of the butternut squash gives a completely different experience to eating pasta.

this is a simple recipe and could be fairly quick if you take some shortcuts (such as buying the squash precut).

butternut squash and white beans over penne

1 can small white beans (or cannellini beans)
1 whole butternut squash (precut works fine)
extra virgin olive oil
salt and pepper
rice penne pasta

cube the squash into small pieces (around 1 inch approx)
add the white beans
drizzle olive oil over mixture ( to taste)
salt and pepper to liking
add some water into pot and cook squash and beans on the stove top on simmer until the squash softens
cook penne to liking ( i prefer al dente)
ladle squash and beans over pasta


photo: http://www.pbase.com/pinemikey/image/74743263