Characteristics: A slim neck and bulbous bottom give the butternut squash its distinctive bell shape. The muted yellow-tan rind hides bright orange-yellow flesh with a relatively sweet taste. To make butternut squash easier to handle, cut the neck from the body and work with each section separately. Recipes to try: · Gnocchi with Mushrooms and Butternut Squash · Butternut Squash and Hazelnut Lasagne
Characteristics: Breed an acorn squash with a sweet dumpling squash, and you get a carnival squash. While the carnival squash’s exterior resembles both of its relatives’, its yellow flesh is mellow and sweet. Use it wherever acorn squash or butternut squash is called for in a recipe. Recipes to try: · Rice Soup with Pumpkin · Roasted Acorn Squash with Chile Vinaigrette
Alternate name: Pie pumpkin Characteristics: If your Halloween pumpkin was small and squat, chances are it was a sugar pumpkin. But more than just decorative, sugar pumpkins are prized for their classic pumpkin flavor, as well as for their thick and flesh-packed walls. If you’d like to opt out of canned pumpkin for your baking and make your own purée instead, reach for a sugar pumpkin. Recipes to try: · Sugar Pumpkin, Feta, and Cilantro Quesadillas · Classic Vegan Pumpkin Pie
Sweet Dumpling Squash
Characteristics: This whitish-yellow and green squash is small and compact, making the whole squash the perfect-size bowl for an individual serving. The flesh tastes very much like sweet potato, and the skin is edible is as well. Use sweet dumpling squash in recipes calling for sweet potato or pumpkin. Recipes to try: · Pumpkin Turnovers · Whipped Sweet Potatoes with Brown Sugar-Pecan Topping
Characteristics: Take a fork to the inside of a cooked spaghetti squash, and you’ll understand how this variety got its name. By scraping the flesh, you’ll get “strings” that closely resemble noodles. If you’re in search of a healthy pasta alternative, try this very mild-tasting squash. Recipes to try: · Maple-Glazed Tofu with Spaghetti Squash · Spaghetti Squash with Moroccan Spices
Blue Hubbard Squash
Characteristics: Most blue Hubbard squash are huge, bumpy, and lumpy, and often sold as pre-cut wedges. The particular variety pictured here, the Blue Ballet, is much smaller, making it easier to store and prepare at home. Underneath the gray-blue skin is sweet-tasting orange flesh. Recipes to try: · Autumn Squash Salad · Pumpkin Clafouti
Alternate name: Sweet potato squash Characteristics: This particular winter squash, with its pale yellow shading, most closely resembles its summer squash cousins. The thin skin is edible, but also more susceptible to bruises and rot. When cooked, the delicata has a consistency similar to that of a sweet potato—creamy and soft—although the flavoring is a bit more earthy. For a decorative effect, take advantage of this squash’s ridges by slicing width-wise to create scalloped circles or halves; small- to medium-size delicata work best. Recipes to try: · Roasted Squash with Lemon-Tahini Sauce · Delicata Squash with Rosemary, Sage, and Cider Glaze
Red Kuri Squash
Alternate names: Orange Hokkaido, red Hubbard, potimarron Characteristics: Like all Hubbards, the red kuri has an asymmetrical, lopsided look to it. And like the Blue Ballet variety, the red kuri is smaller and easier to handle. Its yellow flesh is smooth and has a chestnutlike flavor. Recipes to try: · Leek and Cod Soup · Orzo and Cheese Baked in Acorn Squash
Characteristics: Compact and green with paler green striations, the buttercup can closely resemble a kabocha squash. Its distinctive bottom with a circular ridge, though, gives it away. On some, the ridge may surround a more pronounced bump, or “turban.” A freshly cut buttercup may smell like a clean, fragrant cucumber, but once cooked, its orange flesh becomes dense, a bit dry, and very mild. Recipes to try: · Vegetable and Chicken Curry · Kabocha Purée with Ginger
There’s nothing like the delicious draw of a perfect looking slice of cake. Resting your knife in a jug of hot water in between slices can make sure every slice looks as amazing as it tastes.
When you cut a cake, knives can sometimes stick to the frosting or cake layers, causing it to tear. The baking-focused web site Baking Mad suggests you can avoid that mess by submerging the entire length of your knife in a jug filled with really hot water. After the blade heats up, take it out and wipe it down with a cloth and make another slice. The heat helps the knife go through like, well, a hot knife through butter, and keeps all of those airy layers intact. It’s not like someone will reject your cake if it’s not sliced nicely, but you want it to look like you didn’t just scoop it up with your hand too. This works particularly well for denser desserts like cheesecake, but can be effective for slicing pies as well. While you’re at it, slice your cake in thescientifically best way possible.
“Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work. And the only way to do great work is to love what you do. If you haven’t found it yet, keep looking. Don’t settle. As with all matters of the heart, you’ll know when you find it.”
do you have any tips on making your lineart better? my brush looks so plain and my lines never have any depth in them? they just look like lines lol, but at the ends i do connect them with other lines if tht makes any sense to actually add depth but they still don't look good. im sorry to bug you but do you have any tips? ;;
I like adding a bit of opacity to my brush and softening it when I’m lining as I find it add’s some organic pressures that you get with a pencil or pen, also it’s softer which I prefer.
Also using a larger canvas with larger brushes can help give some weight to your lines as when a brush is too small and you miss out on all the rad pen pressure, where as when it’s bigger the fluctuation is way more noticeable.
You can also try adding line weight to your line art as well which I do sometimes if I’m just colouring something flat or drawing just a line art.