isn't this a pretty dish? we had some squash growing outta our compost pile, so i scooped out the insides, baked them and made a pesto style sauce to mix in with it, and stuffed the squash. a twice-baked thing, get it? they looked really darling, but i didn't like how it tasted. perhaps i was taking too much of a gamble on using basil. anyone else have any successes with making squash that isn't sweet? don't get me wrong, i love the plain ol' brown sugar and butter mixture--it just gets kind of tiring. i've also spiced squash using curry, cinnamon, and raisins. recently i made a coconut curry butternut squash soup from you won't believe it's vegan! i liked it, but it seems like all of my curries-(no matter how the ingredients vary) taste the same. vin told me to not worry, because my curry is delicious. but i want to achieve that really good restaurant curry taste. what to do?
so just curious: what are some of your recipe beautiful failures? i shouldn't be so hard on myself. the recipes aren't disasters, i just need to be mindful that tastes are different. point in case-- i made a tortilla pizza-(ill post the pic later) with home made sauce, eggplant, artichoke hearts, olives, banana peppers, and tofu ricotta. it was gorgeous, and tasty. my husband hated it. then there's the jen hates macaroni hates cheese yuk i made. my son loved it! in my recipe binder i make little notes on when i served the dish and gave it a score based on our family taste buds.