I’m fairly certain that someone in airport security stole the rubbery cushiony part off of one of my crutches.
I’m not really sure what kind of TSA officer would stoop so low as to steal the sole source of underarm comfort from a poor crippled girl…but it’s obviously the same type of TSA officer who insisted on patting her down just to ensure that she wasn’t harboring some kind of fugitive underneath her skinny jeans. Given that she can barely hide socks underneath her skinny jeans…I have no idea what they were thinking.
I honestly probably wouldn’t even have noticed the missing rubber foamy thing except that when you fly to San Francisco to not run a marathon, though you absolutely for sure cannot run in any conventional sense of the word. You are not exempt from walking.
Not at all.
You walk from one end of Fisherman’s Wharf to the other…
You walk from your hotel to the Ferry building…
You walk from mile 25 of the marathon to mile 26.2…
Because you know.
If you cannot be the one thing you really want in this world (a marathoner times three).
And if you cannot do the one thing that makes you feel really truly alive.
Then at least you can walk. And watch. And know that you’ll be out there again.
Oh, um. And eat.
Which is why a serious detox is in order.
I’m trading in Ghirardelli chocolates for butternut squash grain salads with a southwestern twist.
And no one can stop me.
(Except for TSA agents. They kind of scare my…hence why I let them walk all over me and steal my foamy cushiony thing. The bastards.)
Butternut Squash with Pepita Cilantro Vinaigrette
Serves 4, adapted from Vegetarian Times
- 1 lb butternut squash, cubed
- 2 cups jicama, chopped into small cubes
- 1/2 medium avocado, cubed
- 3 tbsp fresh lime juice
- 2 tbsp ground cumin
- 1 tbsp olive oil
- 3/4 tsp ground coriander
- 1/8 tsp cayenne pepper
- 3 tbsp pepitas
- 1 cup wheat berries, soaked overnight and boiled for 1 hour
- Preheat oven to 450. Arrange butternut squash on a foil-lined baking sheet and roast for 20-30 minutes or until fork-tender.
- When squash is done, mix in a large bowl with the jicama and avocado.
- In a small bowl, whisk together lime juice, cumin, olive oil, coriander, and cayenne pepper.
- Mix wheat berries into butternut squash mix. Pour the dressing over the top and stir to combine. Serve topped with pepitas.