First off, thank you all for your lovely comments. They definitely lightened the mood of this weekend, which was generally, um, not light.
Second, one (of the only, the other being decreased hair removal management) good thing about being newly single is the opportunity you have to reinvent yourself, to become the (bright! shiny!) New Single You.
Of course, becoming the (bright! shiny!) New Single You isn’t terribly easy when you’re miserable, but as one of Laurie‘s favorite sports metaphors goes, sometimes you’ve got to suit up, show up, and act as if.
The thing I’m struggling with is that historically, becoming the New Single Me has always involved going on a nutty diet, getting myself out there every weekend, adopting a new hobby, and dating someone incredibly inappropriate for a while until I end up with someone more long-term.
But you know? I’m too damn old for for that crap.
I’ve no idea who the (bright! shiny!) New Single Me is going to be.
Should I get a moped? (NO.) A tattoo? (NO.) Become an artisanal cheesemaker? (Saving that for retirement.) Move? (Maybe.)
No clue what I’m doing, but for now, I’m suited up.
I borrowed some library books for the bright! shiny! New Me Who Rides Public Transportation.
I made some FREAKING AWESOME (thank you, Martha’s Great Food Fast) acorn squash with rosemary and shallots for the bright! shiny! New Me Who Cooks for Myself, Not Just for Others.
And I made some scones, for the bright! shiny! New Me Who Doesn’t Pay Starbucks $1.80 a Day for Breakfast.
That’s enough, right (please say yes, all this shininess has me exhausted)? That qualifies as acting as if, yes?
I don’t know who exactly I’m asking — you the reader, myself, the gods, who knows. But whomever it is, I bet the answer is more likely to be yes if I gave you that squash recipe, no?
Roasted Acorn Squash, Shallots and Rosemary
2 acorn squash (2 pounds each), halved
8 shallots, peeled, roots ends left intact (separate into lobes, if large)
6 small sprigs rosemary
3 tablespoons olive oil
1/4 cup balsamic vinegar
Coarse salt and fresh ground pepper
1. Preheat the oven to 450 degrees. Carefully cut each squash half into four wedges.
2. Combine the squash on a rimmed baking sheet with the shallots, rosemary, olive oil and vinegar. Season with 2 teaspoons salt and 1/2 teaspoon pepper; toss well to coat and spread in a single layer.
3. Roast, turning the squash halfway through, until browned and tender, 35 to 40 minutes.
SERVES 4. (Or just one, Shiny New You.)