- Okay, I admit it…on my DVR, I still have 40 minutes of Hallmark’s A Happy and Friends Yule Log. Gotta say, it’s nice to watch cavorting puppies and kittens to break from the daily chaos and mayhem…and I’m just talking about my latest forays in the kitchen. Such as…
Recipe at bottom of post
2. Could someone please tell me where the TV remote is? I know, I know, one of you out there is going to snark that I’d track it better if I didn’t mindlessly pop it in my pocket and drop it off, say, in the garage.
3. I know, I know…snark is a noun. Language snobs notwithstanding, it works just as well as a verb.
4. Shouldn’t there be holsters for TV remotes?
5. And finally, here’s a very useful and interesting language website that answers the age-old teacher question of, ‘How is that word used in a sentence?’.
Sunshine Squash Pie
I picked up this recipe from denisonfarms.com, our CSA supplier.
Sunshine squash makes excellent “pumpkin” pie. This recipe comes from the 1975 edition Joy of Cooking:
1. Line a pie pan with pie dough.
2. Preheat oven to 425 degrees.
3. Mix until well blended:
- 2 cups cooked, mashed squash (see newsletter week 20 for instructions to bake squash)
- 1 1/2 cups undiluted evaporated milk or rich cream (or coconut milk for dairy-free)
- 1/4 cup brown sugar & 1/2 cup white sugar (I usually reduce the sugar, since squash is sweeter than pumpkin)
- 1/2 tsp. salt,
- 1 tsp cinnamon,
- 1/2 tsp dried ginger (or 1 tsp grated fresh ginger),
- 1/4 teaspoon nutmeg,
- 1/8 tsp cloves,
- 2 slightly beaten eggs
4. Pour mixture into pie shell.
5. Bake 15 minutes at 425 degrees, then reduce heat to 350 degrees and bake 45 min. longer.
[Notes from TH: Blind baking the crust worked out pretty well for me. I also add lots more spice than recipe calls for.]