While On The Subject Of Yummy

Boulder's got this restaurant called Antica Roma. Antica Roma's got this entrée called "Noce e Zucca." In English, that's "perfect creamy fattening divine goodness involving walnuts and butternut squash and various moaning noises." (Stick that in your phrase book and take it to Italy.)

Here's how I have something very much like it at home for exceedingly cheap.

• Roast* a couple handfuls of diced squashies. Which type? Eh. Your choice. I have some zuccini in the fridge and a bag of frozen butternut in the freezer.
  
• Cook the pasta from a box of Annie's Peace Parmesan. Alfredo Shells & Cheddar will do in a pinch.
  *If in a hurry, cook squashies by tossing them in with the pasta during the last couple minutes of boilage.
  
• While pasta drains, simmer together 1/4 C heavy whipping cream and 1 Tbl sherry or whatever else you have on hand and like to cook with.
  
• Toss in a handful of crushed walnuts.
  
• Dump in pasta and squashies. Mix thoroughly.
  
• Commence with the yummy.
  

Those Crabapples ARE Edible After All

These are my plans:

• Pick about 10 ripe crabapples. Ripe means red.
  
• Mince 'em with a vengeance and no mercy. Seeds? Meh. Seeds never hurt anybody.
  
• Stick 'em in a pot with a couple tablespoons honey. Simmer simmer simmer. Destination: mush.
  
• Put the mush in a PIE. (A small one. More like a tart, really.)

I'll let you know how it works out.