At that point we were close to missing our connection to Ft. Lauderdale, but seeing how the plane was shaking us through the thunder like a bartender mixing cocktails at a bachelorette party, I didn't much care about that detail. By the time we neared Memphis and I could make out the model names of the cars on the highway, the lightning was becoming more frequent. I felt like the plane was surrounded by so many angel paparazzi, snapping pictures of the middle aged men sleeping through this nightmare with their mouths agape.
My cousin Jenni was nice enough to come to our rescue when our connection was rescheduled for some unknown future hour (not what I meant by getting bumped, by the way!), and we spent the evening polishing off a bottle of wine and munching on the nuts and snacks my aunt and uncle had left out on their counter. After an hour or two, my aunt and uncle were home and we stayed up sharing stories until the wee hours. Even though we didn't have clean clothes or our toiletries, it was a thousand times better than taking off for Fort Lauderdale in a thunderstorm, ringing in the new year at 5,000 feet.
When we returned to Winter Park and the daily grind two days later, the first thing I set my mind to was a recipe for a grain salad with a hint of winter comfort and a helping of nutrition. It's healthy yet satisfying, and a great way to keep your New Years resolution at least one more day.
This is a very forgiving recipe — feel free to substitute your favorite tofu or chicken, and your favorite vinegars. Serves 4-5 as a main dish, 8-10 as a side.
Preheat oven to 400°F. Toss squash with red wine vinegar and 1.5 tbsp olive oil. Spread onto baking sheet (lined with Silpat, if desired). Bake squash for 40 minutes, or to desired texture and doneness. Meanwhile, reduce balsamic vinegar to 3-4 tablespoons and set aside. In the last 10 minutes of baking, add the tofu in with the squash and return to oven. Increase heat to 450° if you want to add a little crispiness. Whisk reduced balsamic vinegar, remaining olive oil, 2 tsp salt and ½ tsp sugar together in a large bowl. Dump the cooked couscous, squash/tofu mixture, feta cheese and spinach into the bowl and mix until just incorporated. Season to taste with salt and pepper. Serve immediately or at room temperature.