[chocomouse]

BakerAunt, it is a packet of Botanical Interests seeds, Winter Delicata "Honey Boat". Yellow, with dark green stripes. The stripes were not as dark as shown in photos. I have a couple more that we think are Delicata - I'm anxious to cook some just to find out what they are! I freeze butternut and buttercup, mashed or diced for roasting, but have not frozen spaghetti, not sure how the strands would be after freezing. Mushy? or do they maintain some body? I planted 4 hills of winter squash: delicata, spaghetti, buttercup, and butternut. By the time they are ready to harvest, the vines are so intertwined (one had grown up inside a tomato cage, a huge butternut) I cannot tell which hill the squash came from.

[chocomouse]

I made meatloaf, baked potato, and squash for dinner. I planned to bake a Delicata squash, which I grew for the first time this summer. I've never tasted one either. My husband cut it in half and scooped out the seeds and I put the halves upside down in a 9 x 12 pan lightly spritzed with oil. However, after it was baked, it was clearly a spaghetti squash! We ate it with dinner, with a little butter, it was good. But I've still not tasted Delicata squash! I'm wondering what the remaining squashes stored in our garage might be! I am sure (?) at least 6 of the yellow ones are spaghetti, and I'm hoping any remaining yellow with stripes are Delicata.

[chocomouse]

Today I made 2 loaves of whole wheat oatmeal bread, and cranberry white chocolate oatmeal cookies.

[chocomouse]

Dinner tonight was sausages and apples with brown sugar and cinnamon, cole slaw, and maple corn muffins.

[chocomouse]

Mike, the filling for these rolls is made differently. The apples are peeled and chopped, then cooked on low in a skillet with butter a few minutes. Then brown sugar, cinnamon and Clear Jel are added, and cooked a bit more. This is what makes the "butterscotch" filling.

I just use a serrated knife to cut the dough, and it works fine if I go slowly and carefully to cut and handle the slices. I've tried the dental floss, bench knife, and individual strips - any of those methods also work fine with care.

[chocomouse]

I made KABC's Butterscotch Apple Sweet Rolls this morning. They are very good, but will be better next time. I cut back on the brown sugar in the filling as comments posted by others said they were "too messy" and the filling kept falling out as they rolled up the dough. Next time I will use the full amount, although I may find the best amount might be somewhat less than that. The flavor is excellent, in spite of needing more "gooeyness".

[chocomouse]

We had leftover beef stew for dinner. It's better the second time around!

[chocomouse]

I made a new pasta recipe for dinner tonight. It is bite-size chicken breast, spinach, bacon in an alfredo type sauce, on penne. With it, we had a green salad with lemon balsamic dressing.

[chocomouse]

We ate spinach and onions from our deck planters today. A low temp of 22* is predicted for tonight, so I covered the spinach with a sheet folded in half. Lows in the 40s are predicted for the next week or so. The spinach does grow back after I cut the bigger leaves, but it's slow so we get a meal only about every 10 days. I have eaten garden spinach in several past years with Thanksgiving dinner. Today my husband picked 4 bushels of apples (drops) to make cider this weekend. He got Empires, Cortland, and Northern Spy, which is our usual combo of sweet, tart, and tannic.

[chocomouse]

I made two loaves of pumpernickel, with "the works": caraway seeds, black and yellow mustard seeds, dill seeds, dried onion.

[chocomouse]

I made beef stew for dinner tonight, and pulled some dinner rolls from the freezer.

[chocomouse]

We had hamburgers cooked on the grill tonight, as we enjoyed a beautiful warm evening on the deck. We had a high of 72 today, but only 54 predicted for a high tomorrow.

[chocomouse]

Dinner here was fish fillets, french fries, and cole slaw.

[chocomouse]

I have an apple pie in the oven.

[chocomouse]

We ate spaghetti squash stuffed with taco filling: seasoned ground beef, sliced onions and pepper, black olives, mushrooms, salsa, sour cream, and topped with shredded cheddar. We have leftovers for another meal next week.

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