Turkey Tracks: March 15, 2021
More Bits and Pieces
It’s Monday morning, and the temperature at my back door is 10 Degrees!
How did that happen after our series of such pretty and warmer days? It’s spring in Maine, that’s how. She’s a teaser, that spring.
My cataract operations have both been done now—the second eye was done two Tuesdays ago. And my vision is once again AWESOME! I only need some reading glasses for fine print—and I can see my phone screen just fine if I hold it away from me. My world is filled with LIGHT (lots of light) and color again, and I am so grateful for this senior citizen gift.
I got a MUCH-NEEDED haircut this morning and am now feeling less old and way less all-the-time messy.
I’ve been working on the log cabin quilt for my niece and have a bit over half the blocks done now. It will be 8 rows by 8 rows, or 96 inches square.
The fall crop of butternut squash is running low in our stores now. I found one and roasted the cubes I cut out of it. Roasted this way, butternut squash is like eating candy it is so sweet. And it is easy to make. I love it best in the fall with fresh rosemary, lots of garlic, some good olive oil, and a sprinkling of coarse sea salt. I make do now with dried herbs if I don’t buy fresh rosemary, which is expensive.
Cut the squash in half lengthwise and them slice the halves into half circles. Turn these on their sides and trim off the outer skin and cut each slice into chunks. Place them all in a parchment lined pan and apply the herbs, garlic, salt, and olive oil. Roast at 350 degrees for about 30 minutes—you may want to turn up the heat at 25 minutes or so to pop the chunks with stronger heat—which starts to caramelize them.
Enjoy! And the extras reheat well, but they are also good cold in a salad.