This is a cray-cray busy week for nearly all of us in the Holmes/Costello/temporarily Evett household. I arrived home from a relentless Monday at 10:30 pm to this dish, waiting patiently for me in the oven. Dan had foraged spaghetti squash from our neighbor (with permission), roasted them, then made the sauce in between breaks while practicing with Ned Evett’s band in his studio. He calculated that total ingredient costs for this dish added up to about $0.75 per plate. Then he drew me (really, you, Cheepers) a picture of it all. TOMATILLO SAUCE1 lb tomatillos, washed and quartered1 really stupid-huge carrot, diced1/2 onion, diced about the same as really stupid-huge carrot3 cloves garlic, mashed & minced1 dried (or fresh) chili pepper (I used a serrano)3 big blops yogurt1/2 cup white wine1 wedge worth of lemon juiceCook carrots, onion, garlic and tomatillos in a little butter and/or oil in a sauté pan over low heat, until tomatillos finally break down a bit. Cook a little longer, adding chili and stirring a bit more to reduce/evaporate …