Baked Quinces, Nuts in Salads, Butternut Pumpkin, Beans

Cut quinces in half and place a mixture of creamed (with sugar) butter and mixed dried fruit in between the two halves; the mixture was about a centimetre thick - mmm that's a lot of butter and sugar; I also stuck some cloves on the surface of the quinces; then baked them on a really low heat for about 4 hours or longer!

Roasted hazelnuts and unsalted cashews in your salads are good.

Butternut pumpkin: cut the pumpkin into about 0.5 centimetre thick or less slices and salt quite heavily - I opened up the hole on the salt shaker and just dumped the stuff out - then you fry in plenty of oil on a medium heat 'til it looks sort of like a roast pumpkin should.

After cadet camp I never thought I could ever eat four-bean mix again but we ate cans of the stuff over the past week: in nachos; this tuna salad with beans thing; other salads. Beans are great and good for you, although I think a bit of a novelty food - a bit like meringue, you couldn't eat meringue all day every day and quite frankly you wouldn't want to do so with beans.

ANU's computer network prevents crucial blog posts, following recipes is easy & college pasta bake

Far out! Stupid network at the ANU doesn't let me log into this for some reason... So, this really irritates me 'cause I been doin' quite a bit of cookin', since I now live at a residential hall which is non-catered and has this huge kitchen of about 10 sub-kitchens (each with 2 ovens, 3 stove tops, a toaster, a sandwich maker, and an industrial microwave). There's a fair amount of kitchen involved. So what have I cooked? Perhaps I should start with summer, before I went to Canberra (sigh): consisting of 11 lamb shanks and all things good I cooked a Stephanie Alexander dish "times" 3 (the recipe is in her book of multi-colours, somewhere, under lamb, no doubt) and accompanied it by a Stephanie Alexander "gramma pie" yet I successfully used Jap pumpkin and a pastry with almond meal substituted for flour to make a Coeliac's dream come true. Served to about 9 people this dinner was very successful and highly celebrated amongst those who had the pleasure of enjoying my ability... (to follow recipes); fuck you ANU-network I can't remember this cooking mémoire; "two meats, two sauces, two cheeses, one pasta, one love" is a pasta-bake concocted by myself and a fellow resident (Matt the satisfied) - we used chicken cooked in one pasta sauce in the bottom of a wok followed by a layer of cheddar follwed by some pasta (spaghetti) followed by mince cooked in a different pasta sauce followed by a layer of Parmesan and a little cheddar, the result... "faaantastic", try and see if you can eat a whole wok full!
In other news, my tooth should be hurting but ibuprofen is a wonderful drug, I hope the dentist gives me good news tomorrow...