Truculence's Profile

I recently cut open and ate an Australian butter squash (I think I remembered the name right) from a squash festival, and it had a hard shell exactly like what you describe. The squash was more orange-red than a typical pumpkin, but otherwise looked fairly similar. I wonder if either you had a butter squash or pumpkins crossed with butter squash.

I've drunk that. I was in grad school in England, and we periodically had a formal meal that featured things like boat races and pennying. It basically meant that each person drank an entire bottle of wine with dinner (you brought your own, and one bottle a person was the limit). I wasn't going to bother bringing something I wanted to savor, and while I was trying to lose weight, I didn't want to not participate in social activities because of it. This was a good solution for me.

So, uh, stop with the judgypants, people.

I'm pro-choice. They're not meat. :P

If you're giving up Lent because you're Catholic, however, this might present more of a quandary for you.

Last year I made a ton of caramels in a cheap pot that took me a couple of batches to get the hang of, so I had one or two batches that were partially or entirely hard. They taste just like toffee--in fact, they were tastier than the actual toffee recipe I tried. I vote break them up and eat them like toffee; you know you have something delicious (just the wrong texture) now, and if you reheat you risk making them unpalatably bitter.

How large is the gap between the blades? It looks like a stellar fettucine/cheese straw/grissini slicer to me, hehe.

Aimi, one of the reasons that I actually retained from reading about it is that high fructose corn syrup inhibits production of leptin, a hormone produced by our fat cells that tells us we're full and to stop eating.

Hobnobs dunked in River Shannon Breakfast Blend from Upton Tea.