Thursday, March 04, 2004

I think it should be known that I made superlative butternut squash and sage rissotto last night. I'll post the recipe as soon as I get a chance, but I think the secret is (a) in the nutmeg, (b) cooking the squash in vegetable stock and then using that as the liquid for the rice (with some nice wine, of course), and (c) good company.

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