Subj : Naan Bread (Super Easy)
To   : Ben Collver
From : Dave Drum
Date : Sun Nov 13 2022 05:11:00

-=> Ben Collver wrote to Dave Drum <=-

 DD> That sent me to the Bing search engine to do some reading. The main
 DD> take-away I got from that was "We need to honor the truth and the pain
 DD> of what was there, but also the heart of who created the fry bread. This
 DD> is beauty and pain next to each other."

 BC> I like the way that quote was written.  Also, for the sake of peace, i
 BC> value the freedom to have one's own experience and learn at one's
 BC> own pace.

I get a bit exercised about/with people claiming privelege, etc. because
of shabby treatment of their ancestors. I understand to some extent their
history of pain and suffering. But, my ancestors suffered too. I just try
to treat everyone as I would like to be treated. Religionists tell me that
that is the "golden rule". 

If that's true - why sin't I got more gold?   Bv)=

This was last night'a supper with a big bowl of broccoli-cheese soup.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Butternut Squash w/Penne Rigate
 Categories: Squash, Pasta, Dairy, Greens, Vegetables
      Yield: 4 servings

      3 c s Butternut squash; peeled,
            - seeded, in 1" cubes *
      1    Sweet onion; peeled, chopped
      1 tb Extra virgin olive oil
    1/4 ts Salt
      2 c  Uncooked penne rigate *
    1/2 c  Mascarpone cheese
      5 oz Greek yogurt *
      1 c  Fresh baby spinach; very
           - coarse chopped
    1/4 c  Chopped fresh basil leaves 
           +=OR=+
      4 tb Dried basil *

  Set oven @ 425+|F/218+|C.

  Spray baking sheet pan with nonstick cooking spray.

  In a bowl, toss squash, onion, olive oil, and salt
  until evenly coated. Arrange in a single layer on
  baking sheet pan. Roast for 30 to 35 minutes, turning
  once, until golden and tender. Remove from oven and
  set aside to cool slightly.

  Cook pasta according to package directions. Reserve
  1/2 cup of the pasta water.

  In a large bowl, combine pasta, mascarpone cheese,
  yogurt and pasta water. Mix until cheese has melted
  and forms a creamy sauce. Add squash mixture, spinach
  and basil. 

  UDD NOTES: I used acron squash rather than butterneut
  since that was what I had on hand. The original recipe
  called for pasta made with fava bean, chickpea & lentil
  flours. I used whole wheat penne. Original call was to
  used "organic non-fat" yoghurt. I used good ol' Oikos
  Greek Yoghurt. And lastly, roll the basil leaves and
  chiffonade them. You can used dried basil - but the 
  presentation and mouthfeel will be different.  

  RECIPE FROM: https://www.meijer.com

  Uncle Dirty Dave's Kitchen

MMMMM

.... That's like daring Julia Child to whip up something featuring butter.
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