Dinner tonight - or last night.

er, you don't really want to know. I'll just say it gives me heartburn.

Gotcha, thank you, have a nice day.

What causes craving for spaghetti?

Sitting here at the computer and suddenly nothing else in the world sounded good. Have the ground sirloin thawing for the meat sauce and a meatball or two, and starting the stock pot to get the water boiling for the spaghetti.

Yum.

Checked your profile - wolverines? We saw a dead one, unfortunately, down here in Massachusetts last year. Apparently they're making a come-back here.

I'm looking at the pepper squash for tomorrow night. I think I'll go for a dryish stuffing - chicken broth but no oil or cheese - the moisture from the squash itself should make up the difference. I'm going to toss in some dried fruit - raisins, cranberries etc - and one diced fresh apple. I've got some merguez sausage that I'm going to break up, dry saute and mix into the bread.

Still need to work out what kind of salad will work with this.

The Michigan Wolverines, which at this current time, I'm not too proud of.
Plenty of badgers and wolverines here. Especially in the Upper Pennisula.
My profile should state that I have a passion for gardening and landscaping. Sound familiar?

This is reminding me to look harder for that stuffed small pumpkin recipe. I know I've seen it recently on the food and drink forum. Somewhere in the first twelve pages...

Interesting.. so do a bunch of us posting here on food..

hello fellow foodies...

We had simple fare tonight...Fresh green beans steamed w/ a little butter, corn on the cobb (I actually cut it off - gets in my teeth on the cobb...too much trouble) and I seasoned some pork chop medallions and rolled them in panko bread crumbs and pan fried them in just a teeny bit of oil.

it was good.

The stuffed squash sounds good - contemplating...I am the only squash eater here.

Alex, Always good to have another gardener/landscaper. Though, I must admit it's my hobby (not my job).

Beth, the squash should be well served with the dried fruit you mentioned. As for salad, consider a spinach salad or some more substantial, bitter greens.

Nope, alex, I don't want to swap seasons! Spring is rather nice here (though a bit too dry!)

I could just see you as the brains behind some great foodery!

Friday night (here) looks like being left-overs. Again. Sigh. But someone's gotta eat it, right?

k, I know! So was mine!

<grin> the phrase hors d'ouvres just begs to be messed with.

Indeed, k!

And "horses' douvers" (sp?) is the way we do this in Oz!

horses/ hoovers
horses' hooves
horse duvets
whore duvets

Ooops, that little thing is a buttercup squash, not a pepper squash, but I think it'll work well in any case.

My sous-chef has prepared the onions that I'll be sauteeing with the merguez sausage before it gets mixed into the stuffing with the fruit. If I run out of room in the squash I'll put the extra into a baking dish and bake it off separately.

I had to look up "Merguez". Sounds, spicy delicious.

It is a nice spicy delicious North African lamb sausage.

~~~

I just sampled the toasted buttercup squash seeds. Oh yum! I used a bit of olive oil and some Paul Prudhomme seasoning blend. ohhhhhhh

I was going to put those seeds into the salad. I don't think they're going to make it.

Set wasn't too thrilled with the idea of fruit in the sausage/stuffing blend, so I've got onions, celery, garlic, 3 of the merguez sausages, and a quarter pound of mixed 'exotic' mushrooms sauteeing while the squash is pre-cooking. I'll stew the dried fruit with an apple, and I'll have it on the side.

I almost needed rehab for a pumpkin seed addiction.

I was just thinking that I could become cross-addicted to roasted squash seeds and a tiny iced vodka with lemon