Meat and dairy scraps for sure. They are supposed to be
compostable but on;y if you have a heavy-duty and critterproof
bin

In bear country there is no such thing as a critterproof bin!

In which case composting at all is not the greatest
of ideas.

Good composting material should be less than 25% high protein material
like meat scraps or fish guts just as manure needs plenty of straw
to go with it.

As I understand, though, no nitrogenous doesn't work
either.

Title: Banana Halvah

Okay, but foster is easier.

Fry bananas in butter for 7 minutes. Mash, then moisten with 5 TB
water. Simmer 3 minutes more. Dissolve sugar in 5 oz water and
add to bananas.

And takes three minutes tops.

"he amount of butter can be varied according to taste. Really, it
is necessary only to prevent the banana from sticking or burning.
Any surplus can be drained off before cooking in water.
Recipe By: "Indian Cookery" by Daramjit

I always overdo it on the butter; liking the taste. It
might get a little greasy and weird over ice cream. but
that's my preference. For finicky guests, flambeing gets
rid of extra fat and provides a nice blue flame and mild
crackling noise.

+

There really isn't much difference between pumpkin and squash

Pumpkin actually is one kind of winter squash. Butternut squash is
closer in taste than acorn squash but one year when I was a kid my
mom once grew way too many acorn squashes (they are like zucchini
that way) and ...

So Bonnie had this guest (a former student or something)
whose house gift was two pumpkins.

Title: Rava

Semolina can be palatable. It's not my favorite
food, but I can usually eat it.

+

... Aioli -- really... who are you impressing? it's flavoured mayo.

No, it's garlic greased to go down easy.

Pumpkin halwa
cats: Indian, British, sweet, vegable
servings: 4
450 g pumpkin, courgettes, bottle gourd or carrots
550 ml milk
1 ts cardamom seeds, crushed
1 Tb sultanas
2 Tb clarified (or unsalted) butter
8 Tb sugar
3 Tb halved cashews, flaked almonds,
- and pistachio slivers, lightly toasted
1 ts rosewater or screwpine essence (opt)
h - optional garnishes
silver leaf
chirongi nuts
watermelon seeds
red rose petals

kaddu ka halwa

Trim, peel, and finely grate the vegetables.

Combine them with milk, cardamom, and sultanas in a
large nonstick frying pan.

Bring to a simmer, stirring occassionally.

Cook until the vegetables are tender and almost all
the liquid has evaporated, stirring frequently as
the mixture thickens.

Add butter, sugar, nuts, and rosewater or screwpine
essence if using, and stir well.

Spread halwa out in a shallow pan to cool; garnish.

When cool, cut into squares and serve.

BBC Food
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