It is frustrating, but I’m a larval food blogger and I’m approaching it the same way I do food and really everything in life. It’s a learning process. I can’t get good without sucking first. I have to do the suck. It’s necessary. People with Natural talent have no appreciation for the journey. Poor buggers.
Now at the same time, I’m also really wishing I could find an experienced camera operator who will work for food, because damn.
“Hey. Homeless guy! Your sign says you’ll work for food. Can you operate a camera? GET IN THE VAN!”
I prefer to serve this with roasted potatoes since, this being barbecue flavored, doesn't lend itself well to gravy. That leather layer of barbecue vinyl on the top is fairly concentrated. My nod to my mother for essentially making ketchup and mustard flavored fruit roll-ups on the top of her meatloaf
The key to this dish is to keep your squash dry which is pain in the ass, but doable. I honestly prefer to make this with leftover boiled squash because it readily gives up its moisture over night in the fridge.
This is a chunky, rustic version of mashed potatoes. I use yellow potatoes as I don't peel them. Russets are a little too much, for me. As always, you do you.
Happy cooking.
This barbecue sauce is super easy to make and I hope you dig sweet because it brings in the sweetness without shame or fear or doubt. Luckily, that sweetness is mitigated by the apple cider vinegar.
You do not need to bake this pie. It's an icebox pie. The truth is, the key lime juice is so acidic, nothing can live in it. It's basically egg yolk ceviche if you want to get right down to it. I mean, I wouldn't add raw shrimp, but you know, you do you.
