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Cook the Book: 'A Platter of Figs'
Squash, squash, squaaaaaaaash! in pretty much any shape or form, for any meal (counting dessert). I especially love simple butternut squash soup with a tad of fresh ginger.
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That would be my first job in a professional kitchen when I was 20 and in college. The pastry chef stopped me one day to say, "Usually, we carry knives around the kitchen like this," showing me how to carry the knife pointy side down, flat side against my thigh. "Why? How was I carrying it?" I asked. "You were carrying it like this," he said, wielding the knife pointy side out, like a sword. Oops.