on the recipe
Nov. 18th, 2020 03:51 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
calimacLet's see if I'm awake enough today not to write Iliad when I mean Aeneid.
This year for the first time we're making our own Thanksgiving feast, just the two of us. B. has bought table decorations, and we've planned out the menu. I bought a frozen 3-pound turkey roast, which should be not too much.
The blank spot on the menu was the vegetable. Often I just steam or saute broccoli and/or brussel sprouts with a little herb seasoning, but let's have something imaginative and festive. I wasn't sure what it'd be until I came across a recipe for roasted squash with tahini dressing, in the Washington Post whose food editor considers it a Thanksgiving staple.
But since I planned to make it with zucchini (I don't like butternut, which is specified), I'd better try it out ahead of time, so I made it last night. Even with big hunks of zucchini it required less cooking, but we have a fast oven anyway. The challenge came elsewhere in the recipe.
I have a new metaphor for difficulty, akin to "herding cats," and that's blending tahini. Nasty, viscous stuff. Now I can bend spoons, like Uri Geller. Tastes good, though.
This year for the first time we're making our own Thanksgiving feast, just the two of us. B. has bought table decorations, and we've planned out the menu. I bought a frozen 3-pound turkey roast, which should be not too much.
The blank spot on the menu was the vegetable. Often I just steam or saute broccoli and/or brussel sprouts with a little herb seasoning, but let's have something imaginative and festive. I wasn't sure what it'd be until I came across a recipe for roasted squash with tahini dressing, in the Washington Post whose food editor considers it a Thanksgiving staple.
But since I planned to make it with zucchini (I don't like butternut, which is specified), I'd better try it out ahead of time, so I made it last night. Even with big hunks of zucchini it required less cooking, but we have a fast oven anyway. The challenge came elsewhere in the recipe.
I have a new metaphor for difficulty, akin to "herding cats," and that's blending tahini. Nasty, viscous stuff. Now I can bend spoons, like Uri Geller. Tastes good, though.
