Spaghetti squash gremolata.

I think it’s safe to say that anyone reading this blog knows that I am not, and will never be (barring some sort of life-or-death illness) the kind of person who gives up her carbs. I love my sandwiches, and pasta, and dear god, do I love my potatoes. (You’re probably sick of reading about it.) I’m not giving them up for anything. You’d have to pry them from my cold, dead hands. That being said, I’m also not averse to trying low-carb/carb-free substitutes to carbtastic, starchy goodness, because I like having my cholesterol in check, and because I’m open to trying just about any food that isn’t an insect. (Or durian.) A few weeks ago, I tried making a cauliflower pizza crust – and no, I’m not going to tell you that it tasted JUST LIKE PIZZA CRUST OMG 4 REAL because I am not a big fat liar. It tasted…quiche-y? Maybe? It was good, but it was in no way similar to actual pizza crust.

On Friday, I tried my hand this recipe, because my mom, my sister, and apparently everyone on Pinterest, ever, has gone spaghetti squash crazy.

“It tastes like and has the texture of spaghetti!!!”, the Internet says. (To her credit, this blogger never claimed spaghetti squash tastes like spaghetti. So thank you, A Family Feast.) “I call shenanigans, Internet,” I replied. (Yes, I talk to inanimate objects. You do, too, so stop raising those eyebrows.)

Ginger-lemongrass rice.

I don’t make rice all that often – for the most part, I only eat it with Chinese food takeout or in sushi rolls. But the other night, I decided that I wanted to make rice with dinner, but I didn’t want it to be plain. Or slathered in soy sauce. Or cheesy. Not that rice in those forms isn’t delicious, but I was looking for something … lighter. Fresher. Do I sound like a fabric softener commercial?

My favorite roasted potatoes.

I’ve said it before and I’ll say it again – one of my favorite things about being a grownup is that I can have roasted potatoes for dinner (or lunch. Or breakfast.) whenever I damn well please. I love their crispy outsides and the feeling of comfort that permeates as soon as you pop one in your mouth. I love the way they smell when they’re cooking. And while I’ve sampled many, many variations, this is the signature, tried-and-true version I make most often. Also, whenever I try making some other kind of roasted potato dish, Colin’s all like, WHY TRY TO IMPROVE PERFECTION*?

*paraphrasing.

I’m going to be honest with you – this recipe is a result of “I’m too lazy to chop garlic” and “Having fresh herbs/a garden is haaaard.” (It’s not. But having even the slightest semblance of a yard is a wistful dream.) I don’t even really measure the ingredients – but this time, I did. Just so I can share it with you fine folks. Unfortunately, most of my pictures came out horrible and sallow-looking, so here’s a picture of Sam looking super concerned. And super cute.

A quinoa salad and a giveaway! Don’t worry. It’s not quinoa.

I’m not really “ashamed” to admit a lot of things. Like, I’m not ashamed to admit that I have Smashmouth’s Astro Lounge in my car. Or that I am currently sitting in my kitchen by myself, bouncing around, listening to this on repeat. Or that I’ve been rabidly obsessed with the Jodi Arias trial, and have texted my best friend about it practically every single day for the past four months. Or that I am so terrible (or awesome; the jury’s still out) at being an adult that I do things like eat hot cheese for dinner. I unabashedly communicate with my dog in my puppy voice (“come heeeere my little schnuggly wiggle butt,” etc.) in front of friends, acquaintances and strangers alike.

Because seriously, look at him. He’s the cutest widdle bug.

People who try to embarrass me in public (especially my boyfriend, who likes to just randomly yell jibberish in public places) will either find me totally unfazed or willing to up the ante somehow.

I, however, am mildly ashamed to admit that I’ve eaten ramen for lunch every day this week. Out of a mug. In my defense, I’ve been fighting off what appears to be Captain Trips for the better part of a week, and therefore the wherewithal to prepare food by going further than sticking a mug in the microwave for a few minutes has eluded me. But tomorrow, I’ll be ending the work week with a bang, and bringing some tasty leftovers to work.