Hey dudes. So the boredom has subsided, as I knew it would. Mostly because we’ve been flitting off to various cities every weekend for appearances and pop culture expos, which is tiring but also super fun and pretty much the best way to see the world. There’s a reason why lots of actors are trying to break into the convention scene: because it’s the best.
Sidebar: I get asked a lot if I’m “annoyed” by going to conventions, which makes me laugh. Would you get annoyed at getting a free trip to a fun city where you’re basically told how much you’re loved all day? Besides that, the shows I’m known for (the biggies being Stargate and Firefly) are all experiences I associate wonderful memories with, and I’m quite happy to relive them with you. So the smiles I have at these events are real. I am incredibly grateful to keep getting on planes to come out to entertain you with my inane stories, and I get a little bit choked up when I see you all in droves in your Kaylee/Keller cosplay and Jayne hats. I really do love you, ya know.
Another reason why the notion of “boredom” is gone is because I’ve started to embrace the quiet and routine that happens during the weekdays I’m home. This kid I’ve got has a way of making me want to drop everything just to hang around him, and I’ve really started to count my lucky stars at having the freedom and time to experience all of his moments. I know a lot of working parents don’t get that, and as all of us mommies and daddies know, sometimes watching your kid climb up a slide is sort of the best thing in life there is. When I’m really old and look like Sofia Loren because I plan on being preserved like a plastic fine wine), the thing I won’t remember is all the silly jobs I didn’t do. What I will be proud of, however, is that I was there for my child when he needed me. So I’m choosing not to feel anxious about taking breaks from work, and waiting for the “right thing” that lets me stay in my city and still see him every day, because man is he growing fast. Do I also feel like it’s important for children to see their parents go after their dreams? Hell yes…. and I’ll still be dreaming and fulfilling my goals as best I can. But I’ll equally be relishing these spontaneous cuddles and imaginary stew-making sessions until he’s too cool to want to hang out with me anymore. It’s all about balance, is my long-winded point. Possibly the toughest concept to grasp.
Also in my search for balance is finding good-for-you food to cook during the week when I’m home, because when I do go away for these fun-filled weekends, lord knows I eat the damn world. So I try to lighten things up as best I can when I’m in my own kitchen. One of our absolute favourite things lately is this fake-out pasta with cream sauce we came across on my favourite food blog Halfbaked Harvest. It ticks off all of those fat-craving boxes to satisfy you, AND you can have two bowls of it if you want. The recipe calls for good ol’ spaghetti squash in place of noodles, but zucchini noodles would be great too if you have a spiralizer. Plus this simple way of roasting cauliflower is pretty much the only way I want to have it now, it’s that good. I added a couple of things we like because I’m a control freak.
Spaghetti Squash Chicken “Pasta” with Sundried Tomatoes and Cauliflower
1 large spaghetti squash, halved lengthwise
1 head of cauliflower, cut into florets
1 lb boneless skinless chicken thighs, chopped into bite sized chunks
1 can of full fat coconut milk
1 cup cashews
the juice of a lemon
1 garlic clove
a handful of grated parmesan cheese
a handful of fresh basil
1/3 cup sundried tomatoes, chopped
1 tsp chili powder
1 tbsp herbs de provence (found in most grocery stores. Or use your own favourite chicken spice blend)
salt and pepper
extra virgin olive oil
Start the vegetables. Preheat the oven to 425F. Arrange the halved squash skin down on a baking sheet and drizzle with 2 tbsp of extra virgin olive oil and season with salt and pepper. Arrange the cauliflower florets on the same baking sheet and drizzle with a tbsp olive oil, salt, pepper, and the chili powder.
Arrange the chicken thighs on a baking sheet and drizzle with a tbsp of olive oil, salt, pepper, and the herbs de provence. Roast both the chicken and the vegetables for 25-30 minutes in the oven, until the squash and cauliflower are fork tender and the chicken is fully cooked.
Toast the cashews in a dry pan over medium-high heat until golden. Toss them in a little bit of salt while they’re still hot. Combine the coconut milk, toasted cashews, basil, parmesan cheese, garlic, and lemon juice in a food processor and season with salt and pepper. Pulse until the sauce is smooth, and adjust the seasoning. How good is this?! Stir in the sundried tomatoes and warm the sauce in a pot over medium heat.
Once the veggies are cooked, shred the flesh of the squash using a fork, making sure to get all of the strands off the skin. Toss the squash noodles with the chicken and warmed sauce, and top with more parmesan cheese. So. Good.
Here’s to finding the balance!