[Badboo]

Ummmm. We just ate the last spaghetti squash from the root bin. Picked last September. I am not a fan of Spaghetti squash, fresh it is watery and stringy. But this was at a different level. Golden orange flesh, not yellow, texture was crunchy, all the carbs had basically converted to sugars. Wife made it into a pasta like dish, garlic, onions and mussels. Dahm gud.
Still have a candy roaster, some acorn and butternut. Winter squash really needs to age properly before you eat it.

She is now water glassing our extra eggs from the hens. They will last fresh for a year.

The old ones didn’t call it prepping. They called it knowing how to live.

[RummyChick]

Horrifying simulation reveals the dangers of jogging during the coronavirus pandemic: Viral particles from another runner could infect you even if they are six feet ahead - but staying NEXT to them may be safer

https://www.dailymail.co.uk/health/article-8201877/Horrifying-simulation-shows-six-feet-not-jogging-someone.html

[LilFarmer]

We planted some heirloom spaghetti squash the first time a few years ago. We had so many we gave a way a ton, and still had enough to eat until the next spring. Before I even had a chance to seed it again, I guess some that had died on the vine reseeded and it nearly took over our garden lol.

If you have space if is a great vegetable, that keeps well. We top it with crushed tomatoes, olive oil and basil. Yummy!

[Jane Long]

I’d never heard of water glassing (fresh) eggs.

How interesting!

You can do all kinds of things with the water glassing solution.

[metmom]

She is now water glassing our extra eggs from the hens. They will last fresh for a year.

What is water glassing eggs?