I actually had some time to cook this past weekend, which is a rare thing. Of course, I also got some new kitchen toys which provided me extra motivation to do some cooking. I just got a pressure cooker and a new stir fry pan, both of which I'm really digging. I managed to make red bean soup in 20 minutes (usually takes me 8 hours or more in the slow cooker). Then, I blasted some dried chickpeas in about 20 minutes, and then made a yummy chickpea/lentil curry in about 30 minutes. I've discovered though that the advertised cook times on the pressure cooker are a little deceiving; they don't include the time it takes to bring the water up to a boil and pressurize the pot. That time is not insignificant when you've got a 8 quart pot. Nevertheless, the pressure cooker was still a heck of a lot faster than cooking in a normal pot.
I also managed to bake some acorn squash and roast the seeds. The seeds do take a while since you have to separate them out from the pulpy mass in the middle of the squash. Yet, there's something deeply satisfying about working with your hands, even if you're running your fingers through squishy, slimy pulp. Despite the time drain of roasting the seeds, I still enjoyed the process as it was a time I could just reflect in peace. And we get a small container of yummy roasted seeds, which is always a plus.