Fall’s squashes are oddly shaped vegetables with knobby textures and contrasting patterns. They’re placed on brownstone stoops, in front yard Halloween displays, or on kitchen tables as decorating pieces. The thought of preparing some varieties of squash is an idea that few people have attempted. After all, who wants to eat the centerpiece on the table? Sure, we’ve all carved faces out of pumpkins, in which the flesh is removed for the making of a pie, and the pumpkin seeds are roasted in a few spices. Besides pumpkin, there are additional varieties of squash, such as delicata, spaghetti, turks turban and acorn that few people try. Perhaps, they’re too beautiful to dissect? Did we forget it’s the inside that also counts? Read more
This is my first Sunday meal after moving in with the boyfriend. The kitchen is finally a quarter decent to finally cook a meal. It’s still unfamiliar territory, yet the benefits are worth taking the time to familiarize myself in our new home. A larger kitchen; a sit down mini table for eating and rolling out dough; amble counter space; a new fridge in the near future; and dreamy decorating ideas making cooking meals a comfortable affair. After we completed our grocery shopping in the late evening, we were a little hungry. Thinking up a good, quick light dinner for our first meal here, I was going to prepare for a salad and a risotto. I overheard another shopper ask her boyfriend to pick up the spaghetti squash. I quickly changed my menu and picked another one for myself. Initially, I told my boyfriend the new dish, and he quickly replied, “Yuck.” An hour later he was helping himself to seconds.