Tuesday Chatter…with The REAL ESTATE TEACHER

Turned the Bucket over, and filled Tin Stand with Succulents and Mason Jars, Candles...Need some Sparkle after the Holidays..

Turned the Bucket over, and filled Tin Stand with Succulents and Mason Jars, Candles…Need some Sparkle after the Holidays..

Interesting Lighting can be found at Paris Flea Market in Powell, Ohio

Interesting Lighting can be found at Paris Flea Market in Powell, Ohio

George trying to unscramble the letters of his Valentine Gift...Golf and Caddie at Pebble Beach...

George trying to unscramble the letters of his Valentine Gift…Golf and Caddie at Pebble Beach…

Busy week…”Threats” of snow to Central Ohio…..still remember the excitement of a possible SNOW DAY…and now I think of frozen fingers when trying to unlock a property.

Loving Spaghetti Squash…This is just one recipe…create your own sauce and/toppings. You can’t go wrong.
1 spaghetti squash, halved lengthwise and seeded

2 tablespoons oil

1 onion, chopped

1 clove garlic, minced

1 1/2 cups chopped tomatoes

3/4 cup crumbled feta cheese

3 tablespoons sliced black olives

2 tablespoons chopped fresh basil

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2.Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
3.Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
4.Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Count down has started…time with my babies coming soon…look out Yanok Sisters…

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