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Kabotcha, Thank you, Pete Belardino 11.14.2011

Last month, Pete introduced me to Kabocha, a Japanese squash.  I’ve never really been a squash person and have never cooked it before, but I thought I would give it a try.  Pete never mentioned that I would need a sledge hammer to cut this bugger up.
Ever since I cooked it the first time, I have been in love with this veggie and cook it once a week, sometimes combined with other veggies.  
As you can see, there are lots of seeds and 
since I love me some Kabocha, I’m saving them.
Kymber…where are you?  Do I just dry them and put 
them in a safe place for next spring?
Kabocha, broccoli, red onions, chicken stock, 
garlic, sea salt, Braggs vinegar, Braggs Aminos, 
black pepper and rosemary.
15 minutes later….yummy!  Thanks again, Pete 🙂
In other news, T-Jay made it back from Baton Rouge, safe and sound.  He had a great time while there, but it is good to have him back home.
On the advice of everyone here and on Facebook….from now on I’m checking my shoes for surprises. 🙂

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