1/5/2013 casserole, drawers and doors

Fun day, we got a lot done. You showed up a half hour early, perfect, turkish coffee, ahh. I got up early too checking on cookware and supplies, weighed the squash for butternut casserole. While you were making coffee I pealed the butternut. A pound of squash, 2 cups, 1/3 the following recipe.
Serves 8 to 10 people
3 1/2 pounds butternut squash, peeled and cut into 3/4″ pieces (about 6 cups)
5 tablespoons unsalted butter, plus more for the pan (you could easily reduce this by at least half) (we didn’t)
1 tablespoon extra-virgin olive oil
2 large yellow onions, trimmed, peeled and chopped (about 3 cups)
1 cup milk (I used 1/2 & 1/2)
2 large eggs, beaten
1 teaspoon dried thyme (na, fresh stuff from the garden)
1 cup whole wheat bread crumbs (toasted if you want, I did to thaw the bread and chopped it)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup pumpkin seeds or pecans, toasted
2 cups coarsely grated cheddar cheese (about 6 ounces)
1 bunch of spinach, washed (add to the same water as the squash in step 2 during the last minute of boiling)1. Preheat the oven to 375 degrees F.2. Place 3 quarts water in a large pot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set aside.3. Melt the butter in the stockpot and add the oil. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. Add the warm squash and the milk, eggs, thyme, bread crumbs, salt, pepper, 1/8 cup pumpkin seeds (we used pecans) and 1 1/3 cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.

4. Spread the mixture evenly in a 9×13″ baking dish. Bake for 45 minutes. Remove from the oven and sprinkle with the remaining 1/8 cup pumpkin seeds (pecans) and 2/3 cup cheese. Bake 15 minutes more. Remove from the oven and serve immediately. (Bacon would be a good additive. DP)

 I prepped, you cooked. It turned out wonderful, with spinach salad.
While it was cooking, I worked on the Pside counter frame, we need the drawer supports. I installed the back frame I had cut the other day to match the front, screwed and countersunk on the outside where the 1/4 ply will fit. I cut the drawer supports to length, tried the first one up an 1/8″ to match, that doesn’t work, moved it back down flush so the drawer can catch shut with a wider notch. After lunch I installed them all. I had to move the last drawer slides out as this one is wider. The drawer face plates will be added later.
You worked on scraping the cabinet doors, lots of them to prep for ultimate finishing. It’s good solid wood. Warren’s scraper plane turned out to be a wonderful tool for that.
I glued up the doors that have been modified, except that one, needs some filler, did that too but will need some more fitting. Here’s a pic of the cab door modified shorter front shot before scraping.
We ordered a new L5 water heater, wahoo! Plumbing’s last major part, tubes, crimps and tees will be cheap comparatively.
We pulled in some nice ideas for the batten decorations.
Great day!

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