Happy Friday! I totally pulled a move out of a Beverly Clearly book this morning… instead of grabbing a hard boiled egg out of the refrig, I took a fresh egg and tried to crack it… while driving! Good times. Luckily, the egg didn’t break and I realized it in time before it made an absolute mess in the car. Just call me Ramona! Then I get to my second yoga class of the day and realize I’ve left my iPhone with my music for the Vinyasa class, at home. Thankfully my student and friend Ann saved the day as she has before (yes, I’ve done this more than once now!) and I’m hoping the rest of the day I’ll be more present and mindful… I should probably jump on my mat and yoga on!

Tippy-toe pose, Yoga Centre’s #poseofthemonth !

Speaking of yoga, I’m teaching a class for a wedding shower tomorrow afternoon in Mitchell Park in SLO… how cool is that? The bride-to-be’s future mother-in-law is a student of mine and she’s asked me to teach at this Indian themed shower she’s been planning for months. She making homemade Indian cuisine and wants me to stay and eat.. lucky me! God do I miss India and all the wonderful dishes I experienced there!

I have the rest of the day off today and it’s beautiful outside (of course) so I’m walking the two short miles over to the library to pick up some books I have on hold. Currently, I’m reading Manson, The Life and Time of Charles Manson, and it’s no wonder he ended up doing what he did and why he’s just up the road in the men’s penitentiary! One of my favorite books of all time is Helter Skelter, written by the lead detective on the Manson case and this book is just as informative and well researched…and just as scary too! I have a couple of books from Rainbow Rowell on hold, as well as a new book about the Romanov family. Exciting stuff! I’ll let you know how they are!

Oh! And if you’re looking for something to do this weekend, Andy will have his food truck parked at Dinosaur Caves Park in Pismo Beach from 1-4 p.m. for the Sunday Concerts in the park series. He was there last weekend and his food was a big hit… especially this dish with Cajun shrimp and a side of cornbread with a yummy sauce that I forgot the name of! I ran into a bunch of my students who bought some eats from Andy’s truck too… thanks everyone!

Andy has been working 15 hour days lately and has yet to complain. I, on the other hand, can’t stop complaining that he’s never home and that I never get to see him! A slight exaggeration on my part but still! So on Monday we took an impromptu jaunt to Laetitia Winery for an afternoon picnic, a good ole game of Uno and of course, some Brut Rose! Later on we went hot tubbing at Sycamore Mineral Springs…!

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So you guys all know I’m obsessed with spaghetti squash and while shopping yesterday, I saw they were back in season. Yippee! I wanted to create a fun pasta dish so I deconstructed Spaghetti Carbonara for this here dish. Traditionally, Carnonara is served with pancetta or bacon but I wanted to make it clean so I substituted mushrooms. I know, totally different but just as good- trust me! I’ve got a ton of herbs and scallions growing in my garden and my friend Kacey supplies me with free fresh eggs each week, so this dish was CHEAP! And don’t be scared to poach the egg either- it makes this dish!

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Spaghetti Squash Carbonara- serves two 

Ingredients:

-1 spaghetti squash, de-seeded and cut in half

-2 cups mushrooms

-8 cloves of garlic

-6 shallots

-1/2 cup white white

-1 egg

-cherry tomatoes (from my garden!)

-olive oil

-salt and pepper

-basil, scallions for garnish (from my garden too!)

Directions:

1. Preheat the oven to 450.

2. Slice the spaghetti squash in half and de-seed. Drizzle some olive oil, salt and pepper on the squash and pace cut-side down on a baking sheet for 20-25 minutes or until soft.

3. Chop up the garlic, shallots and mushrooms and place them in a sauté pan with some olive oil. Stir well. When the shallots begin to brown, add the white wine and continue stirring. Set aside.

4. In a small pot, bring 2 cups of water to a boil and add an egg. Wait 2 minutes until the egg is poached.

5. Scoop the spaghetti out of the squash shell, and add that and the veggie mixture into a large bowl.

6. Add the poached egg on top and the cherry tomatoes, scallions and basil as a garnish. Mangia!

Tastes as good as it looks!