Anyway, this post was meant to be a paean to the beautiful book published long after Edith Harding's death; she kept it a secret from her family, and it wasn't until it was discovered on a shelf in the house she was raised in that this gorgeous hand-written, hand-illustrated volume was published. Here are images from the facsimile edition:
I want to be an Edwardian Lady when I grow up!
Speaking of spaghetti squash........
This is a microwave recipe, but on days when I know I have plenty of time I roast the squash in the oven at 400 degrees for 20 minutes or so. Cooking time depends on how large the squash is, really. Drizzle the squash with oil, and roast, cut side down, until tender and easily shredable with a fork.
Spaghetti Squash and Meatballs
1 large spaghetti squash (around 4 pounds), halved lengthwise and seeded
3 Tbs butter
2 Tbs olive oil
salt and pepper to taste
1 pound uncooked turkey sausage (or whichever kind you prefer. Soy doesn't really work too well with this, so I use turkey)
3/4 c plain breadcrumbs
1 Tbs fresh thyme leaves, finely chopped
1 Tbs fresh sage leaves, finely chopped
1/2 c grated Asiago cheese
8 basil leaves, torn
* Place the squash, cut side up, on a damp paper towel in the microwave. Microwave on high until tender and easily shredable, 15 minutes or so. Using a fork, scrape the squash strands into a microwave-safe bowl and toss with the butter and 1 Tbs olive oil. Season with salt and pepper.
* While the squash is cooking, combine the sausage, breadcrumbs, chopped thyme and chopped sage and form into 1 inch meatballs. Heat the remaining 1 Tbs olive oil in a large skillet and cook meatballs over medium-high heat until browned, about 6 minutes. Reduce heat to low, cover and cook until cooked through, about 3 more minutes.
* Reheat squash in microwave if necessary and top with meatballs, Asiago and basil.