Filed under: recipes
I have the last Hokkaido squash of 14 from last fall on the counter. Even though I harvested it almost 6 months ago it is fine. I will cook it like this.
- 1 TBSP canola oil
- 1 tsp fenugreek seeds
- 1 tsp cumin seeds
- 1 brown cardamom pod
- 1 yellow onion , chopped(small)
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 2 TBSP tomato sauce
- 1/2 tsp garam masala
- 1 tsp salt
- 1 tsp red chili powder-optional
- 1 serrano pepper, chopped
- 1 tsp sugar
- 2 pounds Hokkaido squash, cubed, unpeeled
- 2 tsp lemon juice
- Heat oil and add fenugreek, cumin and cardamom. Add onion and cook until it is brown.
- Add this spice mixtures plus the coriander and turmeric and tomato sauce to a thick walled pot.
- Add cubed squash with .5 cup water and cook on low until you can put a fork in the squash.
- Add chile, brown sugar, garam masala, and salt.
- Continue cooking un til squash starts to fall apart.
- Add lemon juice and serve.
Filed under: quilting
Here is the quilt I made for my sister. It is a 51″ x 51″ wall hanging that she can use as a table cloth also. It is entirely pieced. The colors match her new kitchen.
This is a photo where you can see the emboridery of “steam” over the hot tea in the teacup.
Filed under: quilting
Katarzyna’s (aka Kate, aka Kasia) baby quilt finally passed through customs and arrived safely in Poland.
I made it for her new daughter Olivia who was born on March 7, 2012. Kasia lived with us as an exchange student in 2008 and went to LASA high school here in Austin, TX with my daughter, her senior year.
I picked this Texas Tessellation pattern so she will always remember her second home back here in Austin, Texas. Maybe someday Olivia will come stay with us as an exchange student?
You can also tell it is Spring here in Austin because it is time to harvest leeks. When I dig them up they have dozens of baby leeks growing around the big ones. I take these off and throw them in the trash. One should not compost onions or leeks or shallots because they mess up the microbial action in the compost pile.
What I mostly do with the leeks is cut them in thirds and put them in my vegetable broth along with carrots, fresh dill, fresh parsley, and parsnips to make a great fake chicken soup.
I also saute them and use like onions.
They have an exquisite taste right from the garden. Oh , the pleasures of Spring.
I am harvesting beets galore in my Spring garden as I transition to my Summer garden here in Austin. My friend Linda says she cuts them in chunks, puts them on a cookie sheet, drizzles them with olive oil, covers them with aluminum foil and bakes them at 400 degrees F for about 20 minutes or until a fork goes in easily.
I wrap the whole beet in aluminum foil, put them in the oven with whatever else is baking at 450 or 400 or 350. and bake for 20 to 30 to 40 minutes. Then I let them cool and put them in the fridge right in the aluminum foil. When I want a snack I take them out and eat them whole like an apple. Sometimes I slice them and add them to a salad.
Eat Veggies, save the planet 