Tagged: Food for Thought

Or should that be "grate"?  My Food for Thought pard Nancy Leson swears she uses a box grater not a food processor to grate the spuds.  Good thing she keeps a sufficient supply of band-aids on hand. Keep reading for the recipe.

 Don't you think you're due? It had been about ten years for me and that was too long. 

Traditionalist that I am I went with Oscar Mayer, spongy white bread,  mayo, iceberg lettuce and house-brand chips. The result is pictured above. Was it good?

For many a year I was quite proud that other than appliances I owned no kitchen tools, pots, pans or gear of any kind that I paid more than $10 for.  

There was just one problem.

I was so proud of my brilliant Thanksgiving pecan pie innovation.  And then I learned the awful truth.

I love gravy. It's like liquid meat. Here's how I make it.

Hint: It has to do with baking.  But first take a look at picture #2 above.  I've had that picture for years and still have no idea what the thing is or does.  

If you do please share.  And now the answer to the question posed in today's headline.

Last weekend my wife asked me if I would make her some egg fu yung. "You want egg rolls wit' dat?" I asked.  Of course she did.  But why stop there?

According to Roger Williams, the founder of Rhode Island, the Narragansett Tribe  called it askutasquash, meaning  "a green thing eaten raw."  Of course squash comes in plenty more colors than green and usually we cook it. 

Here's two ways.