Three things I’m loving this week

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1. Six Mile Creek Park in Harborcreek. I finally found time to check out Harborcreek Township’s Six Mile Creek Park (entrance off Clark Road…not far from Depot) with Lauren this weekend. It was late in the afternoon and the sun was setting, so we couldn’t explore too much, but we definitely plan to return in the future. Looks like it would be a cool place to snowshoe, too.

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That’s my beer, not Lauren’s

2. The Harbor House. Also on the list of things I had been meaning to do that I checked off the list this weekend — lunch at Harborcreek’s new Harbor House — the third in the U Pick 6 Erie dynasty.  The decor is much like the Tap House (and I’m told the Public House) and it offers the same menu, which is good because….if it ain’t broke, amiright?

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3. Autumn Butternut Squash Salad. Nobody else in my family likes it, which is fine by me. It’s mine…all mine.

Autumn Butternut Squash Salad

  • 1 butternut squash, peeled and chopped into 1-2 inch chucks
  • 1 large onion, peeled and chopped
  • 1 large apple, peeled and chopped in pieces roughly the same size as the squash
  • 2 tablespoons oil
  • salt and pepper
  • 1/2 cup dried unsweetened cranberries
  • 1/4 cup chopped scallions (green onions)
  1. Preheat the oven to 350 degrees F. Toss the butternut squash, apple, onion, and oil in a large bowl, using your hands to coat the fruit/vegetables well with oil.
  2. Spread the fruit/vegetables on a large baking sheet, salt and pepper them liberally, and roast for 1 hour. Check the vegetables after 40 minutes and flip them as best you can to ensure they do not burn on one side.
  3. When they are tender and able to be pierced with a fork, remove the fruit/vegetables to a large bowl. Toss with the dried cranberries and scallions.

Things I’m not loving this week

1. Facebook. And, really, all forms of social media, which have just become hotbeds of negativity, anger, and intolerance.

2. Prayers in lieu of action/change. Even the Dalai Lama knows it rings hollow.