The saga continues. In the back of my mind, I'm making sure I have at least enough time for three other projects today, including tomorrow's YAD and tonight's live-tweet of the Next Iron Chef finale.

1:45 PM: The squash is out of the oven and the fridge is clean. Everything seemed done at an hour twenty (the delicata came out at the one hour mark) so I'm now just letting that cool on the cutting board until I'm ready to deal with it further.

And speaking of lost notes, I am now going to try to remember how I made these salmon cakes.

Lest you worry, I have not starved to death. I have, in fact, been cooking and eating for weeks. There have just been a couple of... disruptions to the routine. One I'll be posting about shortly, one being iOS 5.

Stage 2 of Dia De Los Tomuertos was making as large as possible a batch of Alton Brownesque roasted tomato sauce.

Once again, the kind Moose Goddess has bestowed upon us additional moose meat. Specifically, two sirloin steaks.

What to do with them? Easy. They were fairly thin, so a very hot pan, salt, pepper, garlic powder, a few minutes per side until rare, five to ten minute rest, enjoy. Problem solved.

OK. This is kind of a long story. Bear with me.

Yesterday, and honestly, for a chunk of the weekend, I worked on the makings for a large-scale Mexican feast, including elote, for the Monday crew. It was, for various reasons, more elaborate than my usual Monday night large group meal. And one of the things it included was three avocados worth of fresh-made guacamole.

You hear lots of cooks and food nerds talking about how the idea for dishes comes to them unbidden while looking at the food in the store. And that happens to me, too, but I don't just take inspiration from fresh foods.

I may have mentioned that the CSA boxes have been green-bean heavy of late. Along with broccoli, it is one of the most consistent vegetables of 2011.

I had two thoughts when something, I think Ruhlman's blog, put the ides of elote, Mexican-style grilled corn, into my head. The first thought was "I must do this." The second thought, however, was that it might be too much, too rich, too excessive, for more than a one-time treat. One of those thoughts was correct.

So, remember how yesterday I said I had a cool new thing to do with cauliflower? And I put ironc quotes around "came up", implying that it wasn't really the most revolutionary or original thing?