DIY House Medic Podcast Show Notes
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Season: 3
Episode: 141
Episode Title: Listener Questions: Counter-top fit, pallet Wood On The Wall, Spongy Roof and a Kool Tool; Along with a BONUS Holiday Vegetable Dish Recipe
Episode Summary:
Today’s episode #141. This week it is listener question smorgasbord. Counter-top fit, pallet Wood On The Wall, Spongy Roof and a really Kool Tool; Along with a BONUS Holiday Vegetable Dish Recipe
Plus regular segments, Contractor John’s tip of the week, and the Jeopardy question of the week.
Resources mentioned in this episode:
Drywall repair video using USG EXZ-Sand setting product
Roasted Brussel Sprouts, Butternut Squash, Pecans, and Craisins
Ingredients
3 cups of Brussel sprouts, ends trimmed, yellow leaves removed, and halved
1 ½ cups of Butternut squash peeled, and cut into 1” cubes
2 cups of pecan halves
1 cup dried cranberries
2 to 8 tablespoons of maple syrup (optional)
Olive oil
½ teaspoon of ground cinnamon
Combine brussel sprouts and squash into a bowl and add 3 table spoons olive oil, cinnamon and 2 tablespoons of maple syrup. Mix all ingredients together and spread on a baking sheet, single layer.
Place in a 400 degree oven for 25 minutes turning them over ½ way through.
While the mixture is in the oven put the pecans in a frying pan, single layer and roast them over low heat, until just turning brown, pull off heat
When the mixture comes out of the oven, combine the brussel sprout/squash, pecans and cranberries.
Add additional maple syrup and salt to taste.
You may want to add a little more olive oil and or cinnamon too.
You can serve this dish warm or cold but warm is better.
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