Day 238: Happy Monday! Let’s jump in!

First on the list of what is new and good.. looks like our friends in the Pacific Northwest will finally get some much needed rain this week. Long over due but better late than never… I feel like I have been saying that a lot lately.

Duex, It is Bill Murray’s birthday! He is not new but the fact that he is 70 years old is. He is wonderfully mischievous, perfectly unpredictable and I fully intend to be that much fun when I am his age. In fact can we a,l make a pact to insert ourselves into peoples lives the way he does when we get older? Just for a moment here and there, via a kickball games, photo bombing engagement photos or up in some strangers kitchen doing dishes in Saint mode while the house party rages on. Let me know if you are in. Anyway, Huzzah Bill and Happy Birthday!

Last but not least… These spaghetti squash fritters are what is new and good around here. I’m sort of having Sunday for Monday with new work schedule and I had extra time to treat myself this morning and be a little brunchy about it. So I poured myself a glass of sparkling kefir put on a little something to dance to and dragged all my leftovers out of the fridge to see what I could come up with. Fritters FTW! Anything can be um, fritted. You just have to believe.

This recipe made 6 fritters. You could double it easily for a bigger crowd. Being single and living alone I try not to make a large portion of anything because I will get sick of it and that bums me out.

1 1/2 cups leftover roasted spaghetti squash
1/2 cup chopped kale
1 scallion - rough chop
1/2 cup quinoa (white, black, red, a combo - dealers choice)
1/4 cup garbonzo bean flour (any flour would do - although almond flour may not hold things together as well)
1/3 cup shredded Parmesan
2 Tbsp seeded mustard
1 egg
+
I added a few spoonfuls of tomato confit because I have a lot of it and I am mildly addicted to it right now. Not necessary for the recipe but - fun if you have some.

I measured the fritters out with a 1/4 cup, dropped them in a really hot pan with olive oil and then flattened them out with the bottom of the cup. Flip them. Serve them with creme fraiche or a dab of yogurt, maybe some pesto but, definitely with an egg on top.