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let's get drunk and place seed orders!

There are worse things I could do to relax than throw a shot of whiskey into the tea while poring over the stack of seed catalogs.  And I'm just making lists; I'll be dead sober before making any monetary commitments.

And I did my chores besides:  cleaning, laundry, dishes, shoveling...and a much-needed, very long night's sleep.  The refrigerator is full of leftovers in lunch-sized containers; I should be well-fed well into the workweek. 

Yesterday's leftovers are ground pork with peppermint, rooster sauce, garlic pickle, blackeyed peas, and veg, and a side of brown basmati rice with shredded carrot and a little Penzey's balti seasoning.  Good with plain yogurt.  The recipe is based on the larb at a hole-in-the-wall restaurant in Moreno Valley, CA; the ex and I used to go there all the time (many years ago).  I think it even had a 'B' rating (California grades restaurants for cleanliness and such, and the grades are posted in the window), but the food was good.  The combination of mint&chili seems to relax me from the inside out.

Today's cooking revolved around a need to work through my hoard of winter squash.  I think tonight's was a marina di chioggia...but smooth-skinned??  Anyway, nice orange flesh; I brushed the wedges with grapeseed oil and sprinkled a little salt on them before baking.  Accompaniments were yellow split peas with celery seed and tequila salsa (Renfro brand), cornbread stuffing (from a box), and a pan of experimental caramelized onions and walnuts.  It all turned out decent; the tequila salsa pairs well with yellow split peas.  I used the immersion blender to change the peas from peas-in-sauce to more of a re-fried bean consistency.  The onions caramelized nicely, but the walnuts would have benefited form pre-toasting.  No greens in that pile-o-food, but I don't want to cook any more things until I've whittled down this pile a bit.

Easy dessert:  leftover warm squash topped with butterscotch chips.
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