*I wrote this post last week, and this week has been so busy. I’m at the 11-month occupation of my new home, and the builder sends in various subs to fix things that got missed in the first inspection. Sometimes you don’t see things at first, but you do after living in a new home for almost a year. And there are things that range from the simple to the more problematic that need fixing or adjusting.
Grilled lamb chops, baby bok chop with onion and sweet peppers cooked in the air fryer, and rice I froze and defrosted.
Leftovers!
Meatloaf, okra with butter, and roasted butternut squash with fresh garlic and rosemary dressed with olive oil.
Here’s the herb garden these days. The tall plat on the right is lavender, and there is some chive between the sage and the lavender. The oregano is going wild, so I trimmed it back and am drying those stems in the kitchen. When dried, I’ll strip off the stems and save the leaves for winter use.
So…
That butternut squash…
Normally roasted it would have a dense candied sweetness to combine with the garlic, rosemary, and olive oil. I have always looked forward to this dish in the fall.
But this squash was absolutely tasteless. Likely it was picked green and had not had time yet to develop its sugars. It’s hard to tell before one cuts into one of these winter squashes. Maybe if I had held it longer it would have “ripened.” This squash is a good keeper. But I’ll pay more attention next time. An over-ripe one is too mushy. So, I guess it is a bit of a crap shoot.
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