[JRandomFreeper]

Rosemary should be used sparingly. I use it for baked chicken dishes and herb breads. Smell of it, and let your senses guide you.

/johnny

[Marcella]

Ambrosia for the gods:

Cooking/eating the Tromboncino squash:

The skin of the squash is so thin, don’t even try to cut it off. It has the same texture as the meat of the squash. It does not get mushy which is why some people don’t like squash. It retains its shape. I cut up some onion with it with a little butter and put the top on the skillet and stirred it maybe twice until the onions caramelized. The end result was cut up squash still in their shape with one side or both sides lightly browned and the browned onions. A bite with the onion/squash was sweet and totally good. The squash by itself is very mild so it’s going to pick up the flavor of whatever you put in with it.

I could live on that alone it was so fine. Wow, I grew it from seed and I ate it and it was super.