I’m working on a freelance article, and, of course, it has to be about squash. I’ve been putting it off and putting it off because, you know, it’s about squash. None of my previous stabs at original squash recipes had driven me wild, but finally, finally (on my last CSA butternut), I came up with a recipe I love. I even heard myself say out loud to no one in particular, “This is fucking delicious.” And you know I don’t like to bandy about gratuitous profanity.
Unfortunately, I can’t share the recipe right now. The magazine is paying me actual money, and you, my friends? You are not. But if you’re still with me in September/October 2008, I promise to tell you then.
(Update 8/08: I lied. It would be bad form to post the recipe while the magazine is still on newsstands. Maybe later if you ask nicely.)
OK, I still have squash left, so how much do we need to come up with to get you to talk? There has to be a reason you would actually tell us about this, tempt us, and say check back next squash season.
Go ahead, name your price. FOTF - the Squashioso.
Posted by: andrea | March 08, 2008 at 12:24 PM
Andrea: You'd think I'd have a good reason, but, in fact, I didn't have anything else to write about. And I'm mean.
Posted by: Tammy | March 08, 2008 at 10:00 PM
nom nom nom. squash that actually tastes good. I still have some left. I glare at it when I enter the kitchen.
Posted by: Alecto | March 09, 2008 at 06:38 PM
That was not nice. Not nice at all. You got me all hot and hungry and then left me to take a culinary cold shower. And all we have here is a lousy coffee ring.
Posted by: Jess | March 10, 2008 at 09:43 AM
Jess: Are you calling me a tease? I really, really hope you are.
Alecto: Target practice?
Posted by: Tammy | March 10, 2008 at 10:16 PM
It's going to have to be a good recipe because I don't think I'll eat squash next fall. Unless it takes me that long to get through last fall's stash.
Posted by: Katrina | March 19, 2008 at 06:22 PM