Je Mange

“I eat therefore I am”– Culinary Genius

Friday, November 10, 2006


Here's a nice picture of a delicious fruit; the kabocha squash. My first encounter with this little fella was at work. We've been serving this squash diced, steamed with skin on; salt, pepper and a little olive oil to round out the flavour.

Last night my brother and I were cruisin' Chinatown and happened upon some squash at one of my favorite chinese grocers. I picked one up and if it goes well this weekend I'll serve it at Thanksgiving.


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