And what better way to celebrate the first day of December than to make a snowman!
Yesterday we cooked Old Mother Hubbard. It was time. She had been sitting on the coffee table all Fall waiting for just the right moment.
My Uncle Bill is in town and he spent the day with us yesterday. Known as the "Frugal Gourmet" in our family, cooking with Uncle Bill is a real highlight. Relatively speaking, we've never really had that much time to spend together and yet our cooking styles (and my sister's and mom's) are very similar.
We decided on chicken with a pan sauce of onions and white wine accompanied by cranberry-orange green beans, baked sweet potatoes, and Old Mother Hubbard.
It was my first time cooking hubbard squash. A book advised cooking it whole as the skin is entirely too tough to cut through. We poked a few wholes in her and stuck her in a pan of water in the oven. Voila! It worked and the squash tasted like a combination of butternut and acorn squashes. Delightful!