When I planted it, I thought it might be an italian squash I used to get in New York that I only know as "the gagootz."
It might be a cousin, but it isn't quite the same. It is solid inside, no seeds, smooth flesh, steams quickly and tastes great with some salt and pepper, olive oil and a little sesame seed.
Other things working out really well for me today? This amazing whole wheat croissant from my favorite bakery, smeared with the blackberry jam I made last week:
Other things working out really well for me today? This amazing whole wheat croissant from my favorite bakery, smeared with the blackberry jam I made last week:
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