Growing up in Rhode Island, one of my favorite summer activities to do with my Ma, besides a beach day at Sand Hill Cove, was a trip to the library to collect stacks of books that I would savor over once home and in my bedroom! The Warwick Public Library, where we frequented, had a summer book program for kids every year and it was something I looked forward to with enthusiasm! They would pass out cute handmade lined booklets where you would record what book you read, how long it took you to read it and the date.

That thing served like a score card for me! I was obsessed with filling every line with the book I was reading. My favorites in elementary school were Wilhelmina, Nikki 108, the Nancy Drew series, the Babysitter’s Club, and anything by Beverly Cleary. Nowadays, I like it all. fiction, non-fiction, mystery, craft and cookbooks, whatever. I basically eat books for dinner! I just started a book club and we meet the last Saturday of this month. I am so excited to get a group of girls over for a good discussion, wine, and Yummy Yogini food!

So imagine my surprise yesterday, when I just happened to pull out my receipt from the library to see when my book was due, and instead found an advertisement for their monthly book sale happening that very minute! “Andy!” I yelled. “We have to go to the library before Farmer’s Market today!” To which he replied, “You don’t need anymore books!” But I’m very convincing and he took me, much to his dismay, and when we got there, I saw him in a corner, inthralled in a book on growing flowers in the west!

I was like a kid in a candy store! There were rows upon rows of books, nicely organized and super CHEAP! They actually use a measuring stick to price the books!! (I know Ma!) I had three inches of books, that cost me $1.50! Once I heard this, I looked at Andy and said, “I’m going back in for more!” He smirked, and I ran! Along with The Western Garden Book that Andy said “we had to get,” I picked up Under the Banner of Heaven by Jon Krackauer and The Virgin Blue by Tracy Chevalier, two authors I absolutely love.

The Arroyo Grande Library holds these book fairs every other month and the next one is happening December 14th! So get on down to your local library, check out a book or support their fair and READ!!!! Avoid extinction please! And if you want to join my book club, let me know! The more the merrier!

After we hit up the library, we, I mean I, hobbled over to the Farmer’s Market in the Village… did I mention I twisted/sprained my ankle? Yea, no clue how that happened but I’m hoping it won’t be an issue for too long. I hate being injured. I don’t like to slow down! I like to GO, GO, GO!

The AG market is tiny but some of the best Asian produce in the city is found there. The first thing Andy saw was a bunch of Chinese long beans, and we bought them right away for only $2. We also scored some Bok Choi, zebra eggplants, and a beautiful basket of squash blossoms (as if I haven’t had enough squash this month) and I’m looking forward to taste what Andy cooks for us tonight since it’s his night off. Yes, I am putting him to work on his day off but I will make him a Yummy Yogini  dessert.. maybe with these cute pineapple guavas I bought for $.25 or this acorn squash for $1.50! Steal!

Check out this local acorn squash variety we picked up at Farmers’ too! Cute huh?! I made these gluten-free, Paleo brownies with them and they are yummy, healthy and everyone will say “squash brownies?!” as they devour them! I created said recipe this afternoon while Andy created our dinner using all this unique produce we collected yesterday.

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Acorn Squash Coconut Cherry Pecan Brownies- makes a 9×9 baking dish 

Ingredients:

-1 acorn squash, de-seeded and roasted

-1/2 cup coconut flour

-1/2 cup almond butter

-1/2 unsweetened coco powder (I used Gherardelli’s)

-1 egg

-1 tsp vanilla

-1 cup unsweetened coconut milk

-1/4 tsp salt

-1/4 tsp each of cinnamon and nutmeg

-1/2 tsp baking powder

-1/2 cup shredded coconut

-1/2 cup dried cherries

-1/4 cup chopped pecans

-olive oil

-salt and pepper

Directions:

1. Preheat oven to 400 degrees. Cut the squash in three pieces, de-seed and sprinkle with olive oil, salt and pepper. Bake for 30 minutes or until soft, let cool. Scoop out the squash. Save your seeds!!

2. While the squash is cooking, use your food processor to blend the flour, coco powder, baking powder, salt and spices together.

3. Add the egg, coconut milk, vanilla, almond butter and squash.

4. Mix well and fold in the pecans, cherries and shredded coconut. 

  

5. Place in a 9×9 baking dish for 25-30 minutes or until a toothpick comes out clean. Enjoy!

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Since my ankle is kinda sprained, I decided I couldn’t handle a day at the beach where I was suppose to say goodbye to my good friend/dedicated student Miranda, who is leaving for Thailand tomorrow for God knows how long… I have a feeling she’ll travel all over Asia and then some, when she’s through teaching English abroad. I will miss her so much, especially our Saturday jaunts to Los Osos for free music. Be free and have fun Miranda! My classes won’t be the same without you and I love ya gurrrl!!!!!

     

My other student Molly is off to India for the next month or so and she may end up moving to Seattle when she returns so I’m not sure if I’ll get to see her pretty little face and practice again! Enjoy your time Molly and check out the markets in Goa… pick me up something cute!

Yesterday, Jennifer and I did some wine tasting at our friend Katherine’s vineyard, Saucelito Canyon. We had a yummy bottle of Sauvignon Blanc and I found this huge squash out there that Katherine said I could keep. “It’s gonna taste like crap,” she said, to which I replied, “I’m not gonna eat it! I’m gonna use it as a yoga prop!”

Today I’m just enjoying the afternoon sun. Andy and I are headed out for a day of wine tasting (no, I didn’t get enough yesterday!) in Edna Valley… Katherine may have mentioned a new release of a Marsanne blend we could try today! We’re on it! We’re stopping by Baileyana Winery to pick up our bi-monthly wine club shipment, whites only for the Nelsons… isn’t this life great?!