It's Wednesday! Hurrah!
In a house that receives its weekly quota of fresh vegetables and fruit from Chubeza on Mondays, Wednesday is an interesting day. Gone is the excitement of Monday, when the box of new edible toys made its way to our living room, and when we had the freshest salad ever and had a few ideas what to do. Gone is also the laboriousness of Tuesday, when we executed one of those ideas (soba soup with greens - this time, not too exciting. Shame, shame, shame, amazing spinach and carrots gone to waste). What now? What now?
Well, as Chad points out, we do have squash.
Squash is a strange vegetable, to me, at least. It's stringy, and it has a very tough skin, and it has a wonderful color. While Americans eat their squashes on a regular basis and make all sorts of wonderful things out of them, Israeli squash is often too watery-juicy (and not very "buttery") and therefore, isn't too good to mash. When baked, its consistency is more like zucchini. Thing is, it's tasty.
So, I have a large piece of organic squash in my fridge, and while I *could* make some soup or stir fry, I'm not inspired. So I decided to open this up for discussion: What do you suggest I do with the squash?