First, thank you thank you thank you! Tell it like it is:
“Not a noodle so quit getting pissed off when it acts like squash”. Thank for giving me this alternative appropriate preparation! Can’t wait to try this! Lynn
I grew Hubbard squash successfully for the first time! Two big ones. I grow them mostly because they look cool with that gray green skin. I hope I like the taste.
I am super excited about apples. I will start canning applesauce in a few weeks when I head to our NC house and it is quite an operation. My son in law mans the peeler/slicer crank while I head up operations at the stove. GiGi's applesauce is one of my grandson's favorite foods and, now that he is 2 1/2, we are thinking he can start to take short turns with the peeler/slicer crank. We go through something like 4 or 5 bushels of apples but every scrap is gone by the following October. I suspect a few of my friends may pretend to like me more than they actually do so that they can score a jar!
By the way, it cracks me up the way y'all casually mention broccolini. This must be a common thing in CA but I have never actually seen broccolini in a New Orleans or a rural NC grocery store. And I have looked.
No way I can cut acorn, butternut, or spaghetti squash in half. I do a few fork pricks and stick it whole in IP for 3M steam or pressure (I think they're the same) and THEN it's manageable for me. Nice recipe. Going to try!
Delicata Squash! The best squash there is in my opinion
First, thank you thank you thank you! Tell it like it is:
“Not a noodle so quit getting pissed off when it acts like squash”. Thank for giving me this alternative appropriate preparation! Can’t wait to try this! Lynn
Happy new subscriber here- excited for the community and the ‘close friend’s’ experience on IG. Roast ON!
I grew Hubbard squash successfully for the first time! Two big ones. I grow them mostly because they look cool with that gray green skin. I hope I like the taste.
I am super excited about apples. I will start canning applesauce in a few weeks when I head to our NC house and it is quite an operation. My son in law mans the peeler/slicer crank while I head up operations at the stove. GiGi's applesauce is one of my grandson's favorite foods and, now that he is 2 1/2, we are thinking he can start to take short turns with the peeler/slicer crank. We go through something like 4 or 5 bushels of apples but every scrap is gone by the following October. I suspect a few of my friends may pretend to like me more than they actually do so that they can score a jar!
By the way, it cracks me up the way y'all casually mention broccolini. This must be a common thing in CA but I have never actually seen broccolini in a New Orleans or a rural NC grocery store. And I have looked.
Excellent - glad to have a different recipe for spaghetti squash! I'm excited to try this. One of my favorites is buttercup squash - SO GOOD
No way I can cut acorn, butternut, or spaghetti squash in half. I do a few fork pricks and stick it whole in IP for 3M steam or pressure (I think they're the same) and THEN it's manageable for me. Nice recipe. Going to try!
Going to have to track down some spaghetti squash in the UK, this looks soooo good