Given my obsession with food, I think it’s time to have a talk about lunch. In the oven, right now, a halved acorn squash is being roasted, along with some garlic. The plan is for forty minutes of roasting upside down in a pan with 1/4 inch water, followed by an additional five minutes of roasting, flipped, drizzled in olive oil with a hint of brown sugar. And then the garlic, soft and squishy, will be sqeezed into the inside for service.
As a side plate, mashed yukon gold potatoes with kale and a healthy dose of brown sugar. Roasted brussels sprouts may accompany. I haven’t made a firm decision yet.
More people should eat good food, I say.