Happy Friday! Why not celebrate with some “things”? Here goes!
1. What I’m disappointed with:
The Melting Pot. I know. I know. Me at a chain restaurant. Who would have thought? It was the Groupon and I can’t resist a sale. To make a long, 1 1/2 hours to be exact, story short, we can make better fondue at home. Also, our waiter was completely awkward and kept giving Brenton googly eyes when we went on Tuesday night. The whole process was so long that I almost fell asleep. Ok, rant over.
2. Package that made my week:
The power of Twitter is amazing. I won a 24-pack of Premier Protein a few months ago and it finally came! I first tried their protein shakes and bars through a blogger giveaway. I LOVE how their drinks taste. When protein is usually so chalky, theirs is smooth and delicious sans a funky aftertaste.
3. What I’m making with my copious amounts of squash:
Olive Oil Roasted Butternut Squash Salad. I tend to love salads with roasted veggies on top and this one is no exception. With Brie cheese, drizzled balsamic vinegar, chopped rosemary and a drizzle of olive oil on a bed of spinach, I felt like I should be eating this salad at a restaurant (not the Melting Pot :) instead of my own table.
Olive Oil Roasted Butternut Squash Salad
2 cups baby spinach
1 cup roasted butternut squash
1 ounce Brie cheese, diced
2 teaspoons balsamic vinegar
1/2 teaspoon fresh rosemary, chopped
Olive oil, to taste
Drizzle butternut squash with olive oil on a baking sheet. Roast for 20-25 minutes at 350 degrees. Let cool on the pan for 5 minutes.
Put spinach in a shallow pasta bowl. Top with roasted butternut squash, Brie cheese, balsamic vinegar and fresh rosemary. Drizzle the salad with a touch of good quality olive oil. Serve.
Question: Chain restaurants: Love ‘em or hate ‘em? And which ones do you love or hate the most?