Introductions.

People I think would be fun to point out to each other:


Chelsea, meet Val

Chelsea is very interested in fabrics and theatre costuming, and Val-- Val's good enough at what she does that she even makes *me* interested in the ins and outs of sewing.

Liz, meet Catie

Liz likes Mercedes Lackey and McCaffrey's stuff-- Catie's aiming toward being the next McCaffrey.  Only, you know.  Better. :)

Elise, meet Jen

Jen makes dichroic glass beads for fun, and runs a very cool website:  beware-of-art.com with prints and bugs made of razor blades and sterling wire.

That's it for now.  More later. :)

Recipe.

Gacked from Fabulous Foods:

Middle Eastern Spaghetti Squash

1 spaghetti squash, cooked by your favorite method and separated into strands
4 T olive oil
1/2 tsp. ground cardamom
3/4 tsp. ground coriander
1/8 tsp. ground ginger
1/8 tsp. allspice
salt & white pepper to taste
1/2 C toasted slivered almonds
zest of 1 orange

Serves 6 to 8 as a side dish

In a large skillet over medium heat, heat oil then stir in spices, except salt and pepper. Cook for about a minute. Stir in squash and sauté until well coated, adding white pepper and salt to taste. Remove to serving dish. Sprinkle with toasted almonds and orange zest just before serving.

ETA:  Quick preparation (10 minutes to microwave squash, 3 to zest orange and get the spaghetti out of the squash, 5 to fry the whole mess up).  Would probably have been better as a side dish, but  did just fine as a main course dealie for us.  Overall, a success.

Although Roo took one look at it and shrieked, "I *can't* eat that!"

Repeatedly.

He's currently eating peanut butter dip and an apple.