A Cook in the Kitchen, A Maid in the Livingroom...

I'm going to a wedding. I daresay it's one of our last until our friends kids starting getting married. Or we go to second weddings.

I got the card for the shower in the mail. The dreaded recipe card for her kitchen.
I asked my husband if I could staple a takeout menu to it.
He thought it was a good idea but that likely her bridesmaids wouldn't get it.

So I'm online looking for a turkey chili recipe - or was it vegetarian? - that I loved but cannot find. The only thing I remember about it was that I had all the ingredients...SCORE!...and that you didn't add the green peppers until the very end, thus the whole mess didn't taste too strongly of peppers.

In lieu of that recipe, I'm leaning towards this one:

Butternut Squash Fries

Ingredients
3 spray(s) olive oil cooking spray
1 pound(s) butternut squash, peeled, seeded, cut into sixteen 3/4" thick sticks
1 tsp table salt
1/2 tsp chili powder, or to taste (optional)

Instructions
Preheat oven to 450ºF. Coat a baking sheet with cooking spray.
Arrange squash fries on prepared baking sheet and sprinkle with salt and chili powder; liberally coat with cooking spray.
Roast, turning once, until desired crispness, about 14 to 18 minutes.

Notes
Start with a large squash. You will end up using about 1 lb of squash and have the “bulb” of the squash left over. Any hard winter squash will work in this recipe.

**I believe this is WW recipe and all credit of it, including photos, should go to Weight Watchers aka a fantastic program.

What can I say. I'm domesticity at it's best.