tag:blogger.com,1999:blog-32429786.post580217388660381675..comments2009-08-27T11:41:37.007-07:00Comments on What Eye 8: Pan-World Cuisine: or, The Garden Made Me Cook ItCarolyn Blount Brodersenhttp://www.blogger.com/profile/14710402634730511249tumerica@gmail.comBlogger2125tag:blogger.com,1999:blog-32429786.post-18786289501553393852009-08-27T11:41:37.007-07:002009-08-27T11:41:37.007-07:00Squash deserves its own post, fer sure. I've been ...Squash deserves its own post, fer sure. I've been using squash of one sort or another every other day this summer. So I pretty much just chop and toss it into whatever I'm making. It's that versatile. Only downside is if the squash has gotten too old, then it has big seeds--which aren't as pleasant to eat. Also, squash packs a lot of liquid--so it's good in dishes where either the liquid will cook off or where the extra liquid doesn't matter. Won't work for fried rice, for instance, where ingredients have to be dryish.Carolyn Blount Brodersenhttp://www.blogger.com/profile/14710402634730511249noreply@blogger.comtag:blogger.com,1999:blog-32429786.post-42665280895538956322009-08-17T13:37:07.011-07:002009-08-17T13:37:07.011-07:00Patty pan squash?
Do tell...I'm always looking f...Patty pan squash? <br /><br />Do tell...I'm always looking for new things to do with squash. Perhaps you could do a post on it?Whitneyhttp://guineapigconnection.typepad.comnoreply@blogger.com