Bites of My Life

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A couple hours at home, two nights of celebrating Halloween, birthday celebrations, lots of studying (which involved lots of coffee) and a sorority date party rounded out last week. I'm pretty sure October was the quickest month of the year. Is it just me or did we say hi and bye to October in what felt like about a week? Either or, I am so excited that it is November. Halloween kicked off the holiday season and I am ready to keep celebrating. 
This time of the year gets busy and stressful, but is full of mostly fun things. First off, my trip to New York. I leave on Wednesday and will be back Sunday with a full report in my "bites" post next week!
-Mariposa Coffee is a local coffee roaster here in Norman and they produce some amazing coffee beans (sold at the store I work at, The Social Club.) Anyway, they took to the food truck concept and have created a coffee truck which is now parking at a location near campus every morning during the week from 7-1 p.m.
-My Mariposa pour over coffee and a favorite new breakfast of mine. Cut up strawberries, a handful of granola, and a big spoonful of fresh ground almond butter.
-I was able to spend a little time at home in Edmond on Wednesday before my mom's birthday dinner. Being in Edmond of course means a stop at Chirps and Cheers. It's impossible to leave empty handed so I picked up these cutie cards.
-Crispy browned butter and pumpkin seed cookies. Healthy and easy, use this recipe and make these cookies as a part of your fall baking!
-Caramel apple pops. One of the best halloween candies and perfect accompaniment to my studying.
-A pecan ice cream ball and my favorite birthday girl!
-November 1st means Christmas cups at Starbucks.
xo annie

New York State of Mind

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Next week I will be on my way to New York. It has been a struggle not to tell everyone I walk by that I'm going, I'm just too excited. I have been mentally planning my outfits for the past three weeks now.
The trip is sponsored through a club I am in called Magazine Interest Group. This is what will make the trip so fun. We have the opportunity to visit the offices of well known magazines such as Lucky, Harpers Bazaar, Real Simple and a few more. I can't wait to come back and tell you guys all about it.

 

Besides visiting the magazines, I am planning on squeezing in a few trips to Milk Bar, lots of shopping, and dinner with my oldest sister!

My fictional eyes will be peeled for sitings of Eloise, Serena, Blaire and Carrie. On the real side, I'll be on the lookout for Naomi and her cute family, Helena, Mackenzie, Joanna or Clara.

images via pinterest
I can guarantee my instagram will be blowing up with pictures next week so follow me (@annefran93) to stay updated on my trip!
xo annie

Fake Spaghetti

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I have been wanting to try making spaghetti squash for about a year now. Spaghetti squash is a type of squash that when it is roasted, the insides become soft enough for you to scrape them out with a fork creating a spaghetti like noodle. Any sauces or toppings can then be added to mimic a standard pasta dish. Spaghetti squash is paleo, vegan, low-carb etc. and most importantly delicious!

I finally got around to making spaghetti squash last week and tested it on a few friends. I used Cassie's, from Bake Your Day, recipe for spaghetti squash with a spicy red wine sauce. I was unsure how the flavor of the squash would turn out, but we all loved it.

{The best guinea pigs to test new recipes on!}

Spaghetti Squash with Spicy Red Wine Sauce
serves 2-3

Ingredients:
1 large spaghetti squash
olive oil, salt, pepper
3 tbsp. olive oil
2 cloves of garlic, peeled and minced
2 tbsp. tomato paste
1/4 cup of any red wine (cheap is totally acceptable)
1 tsp. chili powder
1 cup grape tomatoes, sliced in half
1 tsp. dried basil
1/2 tsp. red pepper flakes (or a dash of cayenne pepper)
1/2 tsp. dried rosemary
grated parmesan cheese for garnish

Directions:
Preheat oven to 350 degrees. Cut the squash in half and scrape the seeds out. Drizzle with olive oil, salt and pepper.

Place the squash, flesh side down, on the baking sheet and bake for 35-40 minutes*, until the skin can be easily pierced with a fork. Remove from the oven and set aside to cool.

While the squash bakes, heat 2 tablespoons of olive oil over medium heat and saute garlic and onion until fragrant. Add the tomato paste and stir until the paste is incorporated. Deglaze the pan by adding the red wine and stir in the chili powder if desired. Add the grape tomatoes, basil, red pepper flakes and rosemary, and cook on very low heat, covered, for about 20 minutes. The tomatoes will break down and add to the sauce.

When the squash is cool enough to handle, use a fork to scrape the flesh and create the strands of flesh. Add the strands to the sauce mixture and toss to combine. Add in the remaining olive oil. Garnish with freshly grated parmesan cheese.

*I had trouble getting the squash soft enough, so I stuck it in the microwave for 8 minutes on one side and 8 minutes on the other side. This method was super quick and did the same thing that roasting would.

Very pleased with this dish. So happy I finally got around to making it!

Annie