Yes.
She must be on the rag. Try a bigger squash next time to plug it up.
Sure.
I planted squash and cucumber next to my zucchini. :)
The cast of The Cook Next Door - 1914 includes: Mae Hotely as Nora - the Cook
Well I know it is okay to freeze it in the summer and eat on it until you have fresh squash next summer. Both me and my grandma use that method with fresh squash from our gardens.
Yes, I am. I cook every Saturday.
The Cook Next Door - 1914 was released on: USA: 11 August 1914
Cook their best meal. What they enjoy eating.
To cook anything, I follow one of the following steps: 1) look in Betty Crocker Cookbook or the Joy of Cooking or 2) Google the item I want to cook, and see which site seems to have simplest recipe (Kitchen assistant is good) Yellow squash can be steamed, baked, or roasted on a baking sheet in the oven or on the grill. You can use it in casseroles, and I saw several recipes listed on the web. Here is a simple, plain way to cook it: Slice onion, peel and chop one or two cloves of garlic, wash and slice the squash into 1/4" slices (thickness is not important, just try to make them about the same.) Place all into a pot or pan with a little water (maybe 1/2 cup): steam until tender. I would not even add salt and pepper, but you probably would want to.
I had squash bugs 2 years ago, that destroyed my pumpkins,zucchini, and cucumbers. I moved the bed the next year and plantednasturtiums all around the squash plants. Haven't seen a squash bug since.How well they work with an active infestation, I don't know. I just know I haven't seen one since I started companion planting with nasturtiums.
vegan lentil soup: Ingredients Servings 8 1 pound lentils 1 teaspoon California Estate Extra Virgin Olive Oil 1 onion chopped small 3 cloves garlic (minced) 3 carrots (peeled and diced in rounds) 2 pounds potatoes (peeled and diced in small cubes) 1 cup cubed butternut squash 1⁄2 teaspoon smoked paprika 1 can crushed tomatoes 1 teaspoon salt and pepper 1 teaspoon crushed red pepper 1⁄2 lemon to squeeze 1 bunch kale stemmed and chopped small Instructions Video OffOn First, rinse the lentils well to rid them of dirt . Keep your eyes out for any rocks or foreign objects and remove them. Next, fill a large saucepan or soup pot with the lentils and enough water to cover the lentils, plus 3 inches above the lentil level. Bring the lentils and water to a boil over medium high heat and cook, stirring often, for 25 minutes until the lentils are soft. Meanwhile, in a skillet over medium heat, cook onion and garlic in oil until fragrant, about 5 minutes. Next add carrots, butternut squash and potatoes and cook for an additional 5 minutes, then add the half-cooked veggies into the pot with the boiling lentils. When the 25 minutes are up, check the lentils and potatoes. If they are soft, add the tomatoes, kale, salt, pepper, and smoked paprika. Simmer for 10 minutes to combine the flavors well. Last, taste for salt and adjust to your tastes. Serve with a sprinkle of crushed pepper, black pepper and a squeeze of lemon.
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