Of Flowy Dresses and Windy Days

As I rounded the corner out of my garage this morning, a concern came to my mind. My dress was too short flowy for biking.



I definitely checked the weather this morning; the temperature seemed appropriate for my fashion choice (dress and boots). However, it didn't occur to me to look at the wind factor. As it turns out, it was a windy morning.



And so I biked (mostly) one-handedly: my left hand on the steering wheel and my right hand holding down my dress.



You'd think I no longer care about showing underwear on my ride to school. Actually, a while ago I decided only very short dresses/skirts were inappropriate. I'm not willing to limit my wardrobe choices simply because I'd rather bike than drive/walk/bus to school; if people want to stare at my underwear they can do so at their own expense. That said, a brief undie showing as a result of a short dress is different than the full on flashing that was bound to occur this morning.



Unfortunately, I didn't think to check the full weather report this morning; fortunately, the bike ride is over and I managed to get home without (consciously) flashing anybody.



Now here's my most recent dinner. (I'm back to the spaghetti squash train.) Enjoy!



Caramelized Onion & Mushroom Spaghetti Squash Casserole (adapted from Joy of Kosher)
Makes 5-6 servings.
Active time: 35 mins; total time: 140 mins.

• 1 medium spaghetti squash
• 2 tablespoons coconut oil
• 1 yellow onion, chopped
• 1 large shallot, chopped
• 1 cup white or baby bella mushrooms, sliced
• 1 tablespoon balsamic vinegar
• 1/2 cup tomato (I used a spicy Morita chile salsa; pick your favorite)
• 2 eggs + 1 egg white, whisked

1. Preheat oven to 400F and grease 8X8 casserole dish (or line with parchment paper)
2. Carefully slice spaghetti squash lengthwise; using a large spoon, scoop out the seeds. Spray squash with cooking spray and season with salt and pepper. Place face down on a baking sheet and bake for 45 minutes, or until skin is tender. 
3. While squash is cooking, heat coconut oil in a wok or large saucepan over medium-high heat. Once melted, lower heat slightly and add onion, shallot, and mushrooms. Cook, stirring occasionally, until slightly browned. Add balsamic vinegar and stir to coat well. Continue to cook until vinegar is evaporated, scraping the sides and bottom of the pan to pick up the browned bits. 
4. Remove squash from the oven and let cool for about 20 minutes (you can try to scoop it out immediately, but it'll be very hot!). Scoop out the squash flesh and place it in the prepared casserole dish. Stir in the caramelized vegetable mix and salsa; mix well. Add whisked egg mix and mix until eggs are fully incorporated. 
5. Cook uncovered for 60 minutes or until the top is crusty and browned around the edges. Cool for 10-15 minutes before serving.