sunday squash sandwich

It is funny how some of us were drawn to separateness at one point in our lifetime.  Perhaps it was the unknown that triggered our curiosity, interest, and desire.  Maybe this was how I felt toward NYC.  I wish I had more time and money to afford to stay there and explore longer.  It's definitely the unknown that made me want to drill into the city more.  

So today, I spent more time goofing around with editing photos.  I retrieved some pictures I took last winter in NYC.  Argh.... that made me miss NYC so much.  I missed taking the stinky L and G trains to Union Square and Trader Joe's in Brooklyn Height.  I adore so much the diversity that Brooklyn has nowadays.  I met so many interesting people from all over the world during my stay.  Some I even met just out of randomness on my train rides to work.  I am actually still in touched with most of them.  This is what I love about New York--- the city is full of surprises, energy, and possibilities. 

It is getting late and I have to retype my entire post again because the last one mysterically got deleted.  Ugh...  

I wish you an awesome week ahead.  x

I visited Greenpoint quite often in NYC last winter.  It was the only neighborhood that I felt familiar with since I lived there for quite some time with my cat, Boo Boo.  We were on Freeman by Franklin in the late 90's.  Today, Greenpoint is so different from how it used to be.  There are so many cool shops, restaurants, and cafes on Franklin Street.  

One Girl Cookies is my most favorite cookie shop so far.  Their cookies are amazing.  I used heavenly to describe them.  I used to swing by on my way to Trader Joe's for grocery.  

One thing I did quite often when I was in NYC was to look up to the sky and take a deep breath thinking how nice it would be if Marco and my family were there with me.  It was fun living away for awhile but at one point, I realized that I do need someone close nearby.  

Servings: 2 persons

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Ingredients: 

1/2 mini squash, diced

1/2 small onion, thinly sliced

1/2 capsicum, julienned

2 garlic cloves, with skin on and wrap in foil

1/2 chili, seeded, finely chopped

1 sprig sage, chopped

1 sprig mint leaves

1 tomato, thinly sliced

2-3 lettuce leaves/fresh salad greens

extra-virgin olive oil

2 ciabatta or any breads, toasted

Instructions: 

1) Preheat the oven at 180-200ºC.  

2) Get two baking trays.  One for pumpkin, sage, and chili. Season and add a little oil.  Toss the foil wrapped garlic to bake with the pumpkin as well.  Roast for about 20-25 minutes.  

3) Another tray is for capsicum and onion.  Season and add oil.  Roast for 15-20 minutes.  

4) Get a bowl and a potato masher to mix the roasted garlic and pumpkin together.  Use it as spread for the breads.  

5) Top the sandwich with some roasted pepper and onion, fresh greens, tomato, and mint leaves. 

an easy sandwich that is packed with flavors...