Demons 2.0 and some Pilaf

Demons 2.0 and some Pilaf


Why do you do that? Why can’t you just appear…

Huh? I like watching you jump… and you scream like a girl.

Besides, I’m a demon… not a genie

…do you see me dragging around a lamp? no.

Tail… horns… evil disposition …  …  …  demon.

It’s damned irritating. What do you want…

So…   need any help?  Did you notice I did write a thing for you the other day.

I saw it.. you scribbled all over the photos, got something’s blood on the recipes, and made fun of  me

But you didn’t publish it…

No, it was mean-spirited and hateful…

Helpful is contributing something significant to ease the writer’s block

You didn’t… so go screw yourself.

Talk about hateful….

So, what are we writing about tonight?

I’ve been looking at a pumpkin pilaf recipe that looks good

You don’t like pumpkin…. you think it tastes like a**….

LANG-uage! Do you kiss your mother  with that mouth?

But yeah, hate the taste… I’ve got a buttercup squash from this year’s garden I wanna use.


One of these?

It looks like a nose



This.. Sweeter than an acorn squash and more dense.

The flavor is a bit more floral than Butternut

Still want to help?

Na..  I thought you were cooking nose squash.

I’m going to play with your cell phone and listen to Pandora

Stay off the pay stations and keep the noise down.


bingo  !      



ohhhh ahhhhh…..                                    Do we have popcorn?


Here’s the thing dealing with lots of variable cooking times – you can’t throw everything into the skillet and expect it to be done at the same time. Squash takes 15 to 20 minutes, pasta something less, rice a bit more, and wild rice… an hour. So the trick is to do the components separately. The squash I’ve dry-steamed in the micro for 3 minutes and the wild rice is one of those 60-second micro bags.

Winter Squash Pilaf

Serves 4


1 Cup Cooked Wild Rice

1/2 Cup Dry Short Grain Rice

1/4 Cup Dry Orzo

2 Tablespoons Butter (or good margarine)

1 Tablespoon Chopped Scallion

2 Tablespoons Chopped Celery

1 Teaspoon Fresh Thyme

1 Teaspoon Salt

2 Cups Chicken (or Veggie) Stock

1 Teaspoon Chopped Parsley

A Good “Pinch” to 1/8 Teaspoon Garam Masala

(depending on your taste – the buttercup is on the sweet side and the spice tempers that down a bit)


With a medium skillet on high heat, melt the butter and saute the rice and orzo until the pasta is golden brown

Add the chopped scallions, celery, thyme, salt and parsley – saute for a couple of minutes until the veggies begin to sweat

Add the stock and bring to a boil

Reduce the skillet to low – cover and simmer for 20 minutes

To Dry-Steam the squash: Peel and dice about 1 cup of  Winter Squash. Place in a zipper bag or micro-safe container with a lid and micro on high for 3 minutes. Allow the squash to cool unopened until ready to use.

After the rice / pasta has cooked for 15 minutes, fold in the squash, garam masala and cooked wild rice, cover and cook for the remaining 5 minutes

Give it a quick stir / taste and adjust if it needs a bit more salt and serve.

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