Thursday, January 18, 2018
(Incidentally, there's an article in a 2015 issue of The New Yorker titled The Really Big One on the subject that I'm currently reading, it's so interesting.)
One of my absolute favourite kitchen chores is polishing our La Cornue range, and if you have anything stainless steel in your own kitchen I highly recommend the Method Steel For Real polish.
It removes all the marks, even the baked on bits, as well as dust and streaks, and it somehow does smell like fresh apples.
I had some butternut squash bottoms left over from a stew I made and I really wanted to try stuffing them with vegetables and lentils.
I roasted the bottoms of the butternut squash first, which softened the squash itself, making them pliable enough that I could easily scoop out the seeds and stringy bits.
Be well and have a lovely day today,