I’ve had this bag of popcorn in my desk for a while now. Everyday I tell myself I’m going to eat it as my afternoon snack and everyday I chicken out and go for something else. Popcorn is one of those office snacks my co-workers tend to frown upon. I mean, who likes the smell of burnt popcorn? Not I.
However, today I took the plunge. I really, really wanted it and the coast was clear around the kitchen. I put it in the microwave and crossed my fingers – as I always do – NOT to burn the popcorn. I cooked 30 seconds under and had unpopped kernals, but it was worth it.
I enjoyed my popcorn and had no complaints. Win – Win. 😉
After work I had a little project to tackle.
(Details to follow, but I promise it’s good. 😉 )
So, dinner was quick and easy.
I roasted a local butternut squash I bought at the College Park Farmer’s Market last week with pumpkin spice and paired it with some roasted broccoli.
I topped those veggies with marinara sauce, lentils, and parmesan cheese.
Not sure why I haven’t made lentils in so long. It’s a great source of protein and really doesn’t take that long to cook. I guess it just got lost at the bottom of my pantry? 🙂
For dessert I had 4 GIrl Scout Thin Mints.
Just I said Girl Scout Thin Mints. I almost forgot they were in my freezer. There are still 3 left in there too!
Now, if you’ll excuse me – I’ll get back to my project! I’ll explain more in the morning – too tired to explain now. 🙂