Tonight I cooked a package of chicken drumsticks, with a baked acorn squash and corn on the cob. We grew the corn, blanched and froze it at the end of last summer. It’s kind of fun to eat corn on the cob in early spring! I seasoned the chicken with garlic, ground ginger and poured a can of mandarin oranges over the drumsticks and baked in the oven at 375 for an hour and fifteen minutes. I had baked the acorn squash earlier by cutting in half and placing in a shallow baking pan with a little water in it for an hur and half. The corn was defrosted and boiled until tender. Enjoy your dinner! V.