I was really hoping that my first day back to work post-Christmas was going to be fabulous, but unfortunately some bad news clouded over my sunny day! Hrmph!!!!!!
After not hearing anything from CTV News about my interview (which was almost a month ago), I decided to email CTV again to see what was going on.
Today, I was told that the story would likely not be aired. It was a holiday story and well, the holidays are now over.
I wish I could say that I picked myself up off the floor and carried on with my day, but I have been extremely bummed since I heard this news. I was also given no explanation why it did not air and I’m not even sure I would have been emailed had I not contacted CTV numerous times and bugged them about it.
The worst part of it is that I never even got to see my own interview. It is not online and I doubt I will ever get to see it! What the heck?!
In the grand scheme of things, this is a mere blip on the radar and I know it is not the end of the world. I have so many blessings in my life- my health, husband, family, friends, all of you- I will try not to waste another tear on this experience!!!!!
I ended up doing accounting all day, which didn’t make things any more cheery…
My Glo Bakery accounting information is due mid-January, so I have been working on that. I’d like to have all the loose ends tied up by the weekend.
I track all of my business related expenses, revenues, mileage, bank transactions, etc in one Excel spreadsheet. It is amazingly easy and efficient, much better than our QuickBooks experience.
Around 6:30pm, I started to think about dinner and I was craving comfort food like an 8 month pregnant lady craves dill pickles and peanut butter.
Baked Acorn Squash with Quinoa, Cranberry, and Apricot Stuffing
INGREDIENTS
2 cups quinoa
4 tablespoons unsalted butter (I used 2 T olive oil and 1/3 cup applesauce)
1 1/2 cups diced onion
sea salt
1/2 cup diced carrots
1/2 cup diced celery
1 tablespoon minced fresh ginger
1 tablespoon chopped fresh sage
1/2 cup dried cranberries
1/3 cup dried apricots, chopped the size of raisins
1/4 cup dried currants (I didn’t have any)
1/3 cup toasted pumpkin seeds
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
freshly ground black pepper
4 medium Acorn squash, halved lengthwise, seeds and membranes removed
extra-virgin olive oil, for brushing
Then the squash started to sing a familiar tune to me:
Here’s a little song i wrote,
you might want to sing it note for note,
don’t worry, be happy
in every life we have some trouble,
when you worry you make it double
don’t worry, be happy
Directions:
1. Adjust a rack to the middle shelf of the oven and preheat to 350 degrees F.
2. Simmer the quinoa in 4 cups of water until fluffy, 15 to 20 minutes.
3. While the quinoa cooks, melt the butter in a saucepan over medium heat. Add the onions and 1/2 teaspoon of salt and cook until softened, stirring frequently, about 3 to 4 minutes. Stir in the carrots, celery, ginger, and sage.
4. Cover the pan and simmer until the vegetables are tender, 5 to 7 minutes (add a tablespoon of water, if necessary, to prevent scorching.)
5. In a large bowl, toss together the quinoa and vegetables. Stir in the dried fruit, pumpkin seeds, nutmeg, and cinnamon, season with salt and pepper.
6. Brush the skin of the squash lightly with oil. Place the squash, cut side down, in a baking pan large enough to hold them in a snug single layer.
7. Pour 1/2-inch of boiling water into the pan and bake for 20 minutes (you want the squash to have softened slightly, but not completely). Transfer the squash to a plate and let rest until cool enough to handle. [I put the squash in the oven as soon as I put the Quinoa on to save time]
8. Stuff the squash halves with the quinoa mixture, return them, stuffing-up, to the pan, and bake until the flesh can be easily pierced with the tip of a paring knife, 20 to 30 minutes more.
It was deelish.
In The Blogosphere…
Do you need to spruce up your elliptical workout? Check out Kelly’s Elliptical Challenge over at Red Sox Cap.
So sorry to hear it won’t be aired- what a bummer! You can still look at a learning experience. It prepared you for your future cooking show ;)
The acorn squash looks fabulous!
its their loss if they dont air the interview!
thanks for the great squash idea cant wait to try it!
Hope you have a great new years eve and fab new years!
xxxx
Nix
That totally sucks that your interview isn’t being aired! Especially as you won’t ever get to see it :-(
On the other hand – your acorn squash looks so good! I wonder if it would work if you took the top of the squash off, stuffed it, and popped the top back on again to roast? so it came out looking like a whole squash but was filled with the quinoa stuffing? Chopped pecan nuts would go nicely in that stuffing too!
Dreena Burton has a great recipe for stuffed squash that I made with butternut squash it is absolutely delicious. sorry about your interview I have been waiting to see it.
sorry buttercup squash
Oh that stinks! But I am certain there are more interviews in your glowing future!
Those squash look like the epitome of comfort and perfect for our close to zero (F!) temps here!
Aw Angela! I’m sorry to hear that your segment won’t air! You’re right though, you have a ton of other positive things going on in your life.
Your dinner looks so pretty!
What a bummer! I’m so sorry! I’m glad you found some comfort in HEALTHY food! I’m kinda feeling overwhelmed today and ready to cry, so I’m sipping on some jasmine tea and listening to some piano music at work. Not exactly the perfect atmosphere, but it works – sorta. :)
I love squash – I’ll have to try this recipe soon. Did you eat both halves? Or would this essentially make 8 servings?
I would say it makes 4 servings…8 if you are using it as a side dish. :) Hope this helps!
Sad News! Something better is on its way! The squash dis looks great. Will have to try it.
Love you Angela :)
Sorry to hear about the interview, I was looking forward to seeing it! Your squash recipe looks soo yummy though, I can’t wait to try it out!
so sorry to hear that!! but you are right, just a blip in the radar!! chin up!! :-D
Ah man – what a bummer :( Wish we could have seen the interview
Sorry to hear about the interview :(
Maybe they’ll decide to air it another time? (fingers crossed)
I know that it’s a bummer, but it’s honestly common. I worked for a furniture company and Rachel Ray’s production assistant called and asked for some pieces for her show. They were going to mention us and everything. Took a YEAR for them to show it.
Aw, Ange. I’m so sorry. You’re right, it’s just a blip in the radar, but it still sucks! And you’re allowed to feel sorry for yourself for a bit, so don’t feel bad that you did! You have the right attitude about it though. You were mad, but are moving on. FWIW, I think CTV really misjudged not airing this one…
Great comfort food! Looks amazing! I haven’t had quinoa or squash in a month or so. Bout time to bust it out!
I’m bummed about your interview not airing. I wanted to see it!
That squash looks amazing. I’m definitely saving this recipe!
That’s a bummer about the interview, but like you said, it’s just a blip on the radar. You’re still a huge success!
That sucks about the interview!! Shame on them for being so unprofessional– they definitely should have at least contacted you and let you know what was going on. Whatever– they’ll be wishing they had that interview when glo bars are crazy famous :-)
Sorry about your interview :( I admire the way you always look on the bright side of things :) The acorn squash looks amazingggg I’ve been craving comfort foods like a pregnant woman too
What a bum deal! That seriously sucks and I would be mad and upset too! But I am glad you are making the best of it :)
You dinner looked amazing!
I can’t believe they didn’t post the interview. I’m so sad, too – I really wanted to see it! But I love your positive attitude about it. :) Fabulous dinner as always. :)
Aw, I’m sorry they didn’t end up airing it! It would be nice if they’d at least share the interview with you! Love the squash and quinoa though! :)