I learned the following fun fact over Thanksgiving weekend: Israel consumes more turkey per capita than any other country in the world.
I mentioned in my previous post that I had an unexpected surplus of tenderloin.
Last Sunday, I provisioned generously for six people. The menu included tenderloin steaks with port wine reduction sauce, mashed potatoes and roasted Brussels sprouts.
The last post detailed my adventures with a giant squash. Today, I regale you with the subsequent dish, which succeeded in using the remainder of the squash.
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