Donut Army

For the name alone, this recipe deserves to be attempted. Beyond the intriguing name, this dish is a stand-alone on taste. And, lovely to present. Tips - make sure the squash is really, really roasted through. And, consider covering each individual squash with foil to further prevent drying out. It's important that it stay moist, since the rest of the dish is heavy on texture, given that it is rice. p.s. Yes, goji berries are quite the rage right now. But, you don't have to pay Whole Foods prices to get them. Head to your local Mediterranean grocery (if you have one), where goji berries are a staple in recipes, and not a trendy "anti-oxidant." (Not that there's anything wrong with that.) Forbidden Black Rice Nestled in Roasted Acorn Squash Mars Venus Living blog Squash: 2 acorn squash salt and pepper coconut oil 1/2 tsp five-spice powder (which I do not have - I used a combination of cinnamon, nutmeg, and fennel) 1/2 tsp thym

I enjoy finding old cookbooks and studying how cooks used to make dishes we consider standard today. Or, looking at foodways from the past and wondering how certain traditions fell out of favor. In reading old cookbooks, I often find myself stumped at what a certain ingredient is, or even what the entire recipe is creating. What, for example, is a sponge pie ? Turns out, it's like a meringue pie, but with the meringue heavy and flattened. Or, was it because I put this pie together when it was over 110 degrees outside. Also possible. Pineapple Sponge Pie The Pie Book For one 9" pie Filling: 1 (#2) can pineapple, crushed (I drained the syrup out) 1/2 c sugar 1/2 tsp salt 1/4 c cornstarch 1/4 c cold water 1 pie crust Topping: 1 T butter 1 c sugar 2 egg yolks, lightly beaten 2 tsp cold milk 1/2 tsp salt 1 tsp lemon rind, grated 1 tsp lemon juice 3 T flour 1/2 c cold milk 2 egg whites, stiffly beaten To make the filling, co