january highlights.

January. I was happy that January had a hand-full of warm, sunny days which allowed me to read in the park, run without my fingertips freezing, and sit outside for dinner. It was a laid back, fun first month of the new year!

This month I...

• Got talked into going to the Josh Abbott band concert after church one Saturday night. Really glad Jenny ended up convincing me it was worth it to stay up late -- I had a blast!
• Booked a trip to Italy this summer!!!! Yes, my sister, Katelyn & I are actually going. Cannot wait.
• Ordered my first pair of Warby Parker's. Extremely pleased with their product!
• Had dinner with that beautiful gem above! Celebrated Hannah's birthday over some hummus, pita bread & Yia Yia's chicken at one of my fave Greek restaurants.
• Cooked spaghetti squash spaghetti (see recipe below) for Stephen for dinner one night. He was fascinated that the squash actually looked like spaghetti noodles. I was fascinated the first time too! He insisted upon adding the hat, remote control, and wine bottle to the photo. 

Dallas really feels like home now. Happy heart.

Spaghetti Squash Spaghetti:     serves 5 to 6

• Ingredients:

1 spaghetti squash, at least 3 lbs
1 lb ground beef
1 onion, chopped
1 jar spaghetti sauce
olive oil for cooking
salt, pepper and Tony's to taste

• Directions:

1. Bake spaghetti squash on 350 for 45 minutes (this softens the squash so you can cut it in half).

2. While squash is baking, cover pan with olive oil and brown meat with onion.

3. Take squash out of oven, cut in half, remove seeds. Place back in pan face down, add water in pan to avoid it being too dry and cook for 30 more minutes (or to your satisfaction).

4. Add sauce to meat and stir on low.

5. Remove squash from oven, scrape the "spaghetti" out and add it to meat/sauce mixture. Salt, pepper and Tony's to taste.

6. Enjoy!