Easy arugula salad with roasted winter squash, pine nuts, dried cranberries, and an apple cider vinegar based dressing. Perfect for fall and winter lunches!
Being a new rock climber is definitely an ego boost.
I would be lying if I didn’t feel pretty darn cool carrying ropes through the state park on the approach.
Hearing kids shout and point to skeptical parents, “Wow, look, mom, rock climbers!” made my helmeted head just slightly bigger.
But learning how to rappel down a cliff yesterday definitely shook my cool.
The hardest part (for me) was lowering myself over the edge to effectively test the safety with my body weight and set up the dual ropes through my ATC.
I clung from the edge of the rock while my feet dangled, digging for comfy footholds that never came.
Looking up at M wildly I said, “I feel like Mufasa from the Lion King right now,” and burst out laughing.
Yeah, I laugh a *lot* when I’m nervous.
But it was all good because my safety latched like I knew it would and I set up my rappelling ropes no problem.
M fireman belayed me from the bottom and I repelled like a freakin’ rockstar.
When my two feet were finally on the ground again, I laughed at how simple it had all been.
This Roasted Squash & Arugula Salad is almost as satisfying as the delicious post-climbing soreness I felt waking up today.
It’s made easily with roasted winter squash, arugula, pine nuts, and dried cranberries for a