Rob and I stayed up crazy late last night watching biography themed movies and eating Cocoroons (impulse purchase - damn you Whole Foods).
We watched The Aviator and Man on the Moon - (the lives and careers of Howard Hughes and Andy Kaufman, respectively) two movies that I'm WAY late on, but if you're also late and haven't seen them yet, they both come highly recommended from yours truly. Fascinating men, and very grabbing films.
Somehow we managed to still wake up early enough to clean the apartment and make time for Spooky Sunday! We have this awesome tradition where we go to see any new horror movies on Sunday mornings. It's the BEST - you pay half price for matinee movies AND you basically get the whole theatre to yourself (ya know, because most "normal" people go to scary movies in the evening)! We saw Crimson Peak this morning (Guillermo Del Torro), which was entirely not what I expected, but still very good. Not quite a horror movie as it wasn't scary per se, but more of a thriller with a chilling, eerie, atmosphere. I will say no more.
We spent the rest of our late afternoon walking a few miles at Westminster City Park and then made a stellar fall meal - Apple Onion Pork Chops with a side of Maple Butternut Squash. Oh. My. Lawd.
So crazy easy, so I didn't do a formal write-up. For the squash, I tossed an entire butternut squash in my crockpot with a cup of water, put a lid on it, and cooked it on high for 4 hours. No joke. No cutting a raw squash, no scooping - just stick it in there and be done with it so you can paint your nails and catch up on Teen Mom.
When it's done, it will cut easily in half so you can scoop out the seeds to toss, and then of course scoop out the squashy goodness. Mix it in a saucepan with butter and maple syrup (to taste), cover, and keep on warm to let all the flavors soak in while you make your pork. Add salt and pepper later if you want.
For the pork, I just sauteed two chopped apples, an onion, some rosemary and garlic in butter, removed and set aside, then browned my salted and peppered pork chops on both sides. Stuck the pork chops, the apples and onions, all in a baking dish, sprinkled it with a little more rosemary, added a bit of chicken stock to the dish, and tossed it in the oven at 375 for 30-40 minutes. Viola.
Bask in the awesome smell of your kitchen and the accolades of domestic goddess-ness that will naturally ensue.