Yum, Food!

Finally, a food post! I admit I've been slacking in the kitchen lately. Our gas bill this month was $6.28. That means not enough eating at home (too much time spent in Hacienda Heights with our parents, I say).

I really felt a need to get creative in the kitchen after such a long time away. But I don't have the energy to get too fancy. Vegetable bisque in a squash bowl was fancy enough satisfy the cook in me, but not at all time consuming. I cut one carrot, one small onion, and one parsnip into large chunks and threw it into a pot with a handful of parsley sprigs, a dash of marjoram, a teaspoon of salt, a generous amount of black pepper, and a quart of water. I would have added a bay leaf if I'd had one. Simmer until everything's mushy, then cool to lukewarm. Meanwhile, roast three baby squash (about a pound each) in the oven at 400 degrees for about an hour. Carefully cut the tops off two and scoop out the insides. Leave most of the meat, or you'll get a leaky squash; just remove the seeds and rough fibers. Take the third squash apart completely, discarding seeds and skin. Pour your vegetable stock and the meat of the third squash into a blender and puree, adding water if necessary. Taste for salt and pepper, reheat, pour into the two intact squash, and top with the "lid." Sprinkle with chopped parsley!

And a New York Strip on the side, medium rare.