Read Ebook {PDF EPUB} The Winter Dark by J.S. Cook The Real Reason AJ Cook Left Criminal Minds. For 14 seasons, AJ Cook graced our television screens on Criminal Minds as Jennifer "JJ" Jareau, media-liaison-turned-criminal-profiler of our favorite FBI BAU squad. Cook's JJ was an integral part of Criminal Minds , but for exactly one season (minus a spare guest appearance — more on that later), the actress wasn't on the series and her character wasn't with the team. 2010 was, frankly, a bit of a messy year for Criminal Minds. Along with Cook's sudden departure announced at the end of season 5, Paget Brewster, who played Emily Prentiss, endured a smattering of contract drama that put her place on the show in jeopardy as well. While time ultimately vindicated both actresses when they returned to the show to finish it out — Cook with season 7, Brewster way later with season 12 — through the series finale, it's nonetheless a bumpy bit of history. Any diehard fan of Criminal Minds will point to the familial energy of the BAU team as what kept them coming back year after year more than any killer-of-the-week's brilliance or brutality ever did. The cast would readily agree, too. Here's why AJ Cook had her brief departure from Criminal Minds , how it's intertwined with her co-star's departure, and why she finally returned. Reports of creative differences and financial concerns leading up to AJ Cook's Criminal Minds exit. There were two alleged reasons as to why Cook briefly went separate ways with Criminal Minds : the time-honored "creative differences" boilerplate, and reports of cost-cutting. On June 14, 2010, Entertainment Weekly broke news that Cook had been "fired" from Criminal Minds , with producers having "opted not to pick up" her contract for season 6. The outlet went on to report, "The decision to cut Cook [. ] was made for financial creative reasons." During an interview with Screen Rant later in July 2010, Cook's Criminal Minds co-star Kirsten Vangsness, who played Penelope Garcia, channeled fan outrage over Cook's firing. "It sucks when they fire your friends. I don't know who made that decision, but I know that us as a family — the family that [executive producer] Ed Bernero made of us — are crushed and it's awful," she said. "It makes you very aware that it's a job and if they need you, they keep you, and if they don't, they fire you. Not that she's not necessary! But, someone made a decision that she was not necessary and that's a bad decision — in my opinion. Cook ultimately appeared on just two episodes of the sixth season: one to make the excuse of being transferred to the Pentagon, and the other to help assist in ending Prentiss' storyline faking her death at the end of that season. At the time, some fans decried the apparent sexism at hand, arguing that executives thought only one woman on the Criminal Minds cast would suffice, but Cook's departure did come with the assurance that she would be replaced with another female cast member. That turned out to be Rachel Nichols as Ashley Seaver, who only appeared for a single season. Though Brewster stayed on for that season too, the episode count in her final contract was dropped and she didn't return for the seventh season beyond it. For the next five seasons, the show had a bit of a revolving door for a third female co-star, eventually landing upon Aisha Tyler as Tara Lewis beginning with season 11. She became a full-time cast member along with Brewster's return on season 12 and through the end of the series. It wasn't AJ Cook's decision to leave Criminal Minds. In April 2011, Deadline confirmed that Cook (and Brewster) would return for Criminal Minds season 7, which suggested issues of network- showrunner turmoil given that the news came at the same time it was announced executive producer Ed Bernero was leaving the series after season 6. Bernero opened up more about that struggle in 2019 with a Criminal Minds fan blog, claiming that CBS executives had instructed him to get rid of certain actors — including Cook and Brewster. "I still don't understand what the studio wanted there, don't understand some of the things I had to do, like with Paget and AJ. Like they called me one day and said, 'We need you to get rid of X Y and Z,' and I was like, ' WHY? ' and I fought them, but the cast doesn't work for the show, the cast works for the network," he wrote. "That was a tough year. AJ and Paget are two of the most incredible human beings you are ever going to meet and I truly love both of them. That phone call I had to make was to this day one of the worst days I've ever had as Executive Producer." Bernero also went on to suggest that the fan backlash and misplaced blame for the actresses' departures may have destroyed what chance the first attempt at a spin-off, Criminal Minds: Suspect Behavior , ever might have had. "You know it's interesting too, in that it affected the spin-off that Chris Mundy left to do, Suspect Behavior . The audience thought that they needed the money to create the spin-off that they were paying AJ and Paget, when really they had nothing to do with any of that," wrote Bernero. "So the problem was some people blamed Suspect Behavior for JJ and Emily being gone from the mothership." Suspect Behavior premiered to less-than- scintillating reviews, and didn't even receive a complete season order before being canceled in 2011. The tea, later. As time has drifted by and stakes lessened to maintain cordiality, more information has eked out from Criminal Minds ' erstwhile cast and crew. For Cook's part, she has maintained a relatively cool head about her time away from Criminal Minds , merely describing her disappointment in 2011 to TV Guide : "It felt like a breakup with a guy. It happened out of nowhere. And it was an 'it's not you, it's me' sort of thing. You think, 'What did I do?' It's been a rollercoaster ride, but I just had to put one foot forward and keep moving." In her own magnificent, bullish way, Brewster didn't pull punches talking about that terrible year with The A.V. Club in 2015. The actress revealed that Cook's replacement, Rachel Nichols, was paid twice what both she and Cook were paid. "I was so soured by the experience of being fired for no reason. Because it wasn't budget cuts. The person they had hired to replace us got paid twice what we got paid!" said Brewster. "It's a network that's not particularly kind to women. That's why a lot of women leave those procedurals. Or are fired." It's blistering, to say the least, to learn that neither woman received equitable treatment or compensation. Time ultimately vindicated Cook in particular, and even helped her grow as an actress and artist. All's well that ends well on Criminal Minds. When Cook returned to Criminal Minds , it came as a surprise, but she was very gratified by what was probably a significant part of the reason why: fan petitions and outcry. "Their outpouring of support really blew me away. That's definitely the silver lining to being let go," she told TV Guide after re-signing to the show. "The fans really let me know how they felt, and I guess they really let CBS know too." When JJ returned to the BAU, she did so with eyes wide open and with a new sense of purpose behind her that Cook felt was necessary. As she explained during a TV Insider retrospective after the show ended, "For JJ, the obvious thing is when she went away. A lot changed for her when she came back. [. ] That really started JJ down a [. ] fuller path. She started having kids, and we saw the mama bear side of her come out." Cook also went on to make her directing debut on the show, much like her co-stars Matthew Gray Gubler and Thomas Gibson. Criminal Minds provided unique opportunities for all its cast members to expand their artistic horizons, and Cook credited the familial atmosphere for that gift. "It's just a breeding ground for love and support. There was no safer place I could have dreamt up or imagined for me to direct for my first time," she told TV Insider. "We believe it's building each other up that gets things done and not the tearing down of one another. That's why it was such a beautiful place to come and work and play every day because you felt safe." It might have taken the network a little while longer to learn this truth, but it did bear out for the best in the end, and we all got to reap the entertainment benefit of it. 23 Types of Squash. So, let’s talk about squash. There’s more to this veggie family than yellow squash and green zucchinis. Though they’re pillars of the produce aisle, there are several other squash types to know and love. First, to settle the debate: Is squash a fruit or a vegetable? Because we tend to cook squash, many tend to assume it’s a vegetable. However, squash is a fruit because it contains seeds and they flower. Now for another conundrum. Gourds, pumpkins, and squash are often lumped into the same category, and that’s because they come from the same plant family: Cucurbitaceae. However, while pumpkins may be a type of squash, gourds are not. Squash is grown mostly in late spring and early summer, and depending on the variety; they take between 50 and 100 days to mature. While there is summer squash and winter squash, both are warm-weather plants, and many types of them are available year long. So, what are some fun ways to cook with squash? It makes a delicious sauteed side. You can roast it, grill it, and even puree into soup. Of course, you can also spiralize summer squash into zoodles, a popular health hack. Let’s explore the main types of squash. — Types of Winter Squash: Acorn squash. One of the first, if not the first type of squash in America, acorn squash grows to be between 1 and 3 pounds. As the name indicates, they’re shaped like acorns. Their skin is a combination of yellow and deep green. A good balance of both colors means it’s fresh; too much yellow, and it may be overripened. Banana squash. Banana squash is cylinder-shaped, and they are a light pinkish-orange hue. They are available year-round but are considered in season during the fall and winter. They can grow up to 3-feet-long. The thick skin is discarded before eating or cooking; only the flesh is edible. Buttercup squash. Yes, buttercup, not butternut (we’ll get to that next). Also named after their shape, resembling a peanut butter cup, buttercup squash has orange flesh and green skin. Their flesh is sweet, and it’s excellent to puree for making soup. It’s also often sliced and roasted for a delicious side dish. Butternut squash. As one of the more popular winter squash varieties, butternut squash is available year-round with a peak season in the winter and fall. They have a light beige skin that’s slightly orange. The flesh, on the other hand, is a deep orange. Carnival squash. Their green and orange specks define carnival squash. You might say they look like a party. Their unique and fun appearance is why they’re often used as centerpieces, but they are delicious to eat as well, with a sweet and buttery flavor. Delicata squash. This is another cylinder-shaped squash, but it’s a little more unique with thin green stripes through its ridges. You don’t need to peel the skin before cooking, so that makes it one of the more low-maintenance types of squash to cook with. Slice it up and roast it, and the sweet flavors come out to play. Kabocha. Also referred to as a Japanese pumpkin, the kabocha squash is a smaller variety with green skin. Its flavor is similar to butternut squash and acorn squash with buttery tones that stand out. You often find sliced in vegetable tempura, plus you can eat the skin. Hubbard. The tough skin of a Hubbard squash makes it challenging to cook with, but once you crack into it, you’re rewarded with its sweet flavor that’s perfect for soup. The flesh’s texture makes it a good candidate for pureeing or mashing. On the larger side, they can grow up to 15 pounds. Honeynut squash. Honeynut squash looks like mini butternut squash, and that’s exactly what it is. It was evolved from the seeds of butternut squash and has only recently become popular in the kitchen. It has a richer and sweeter flavor because it’s more concentrated into the smaller size. Pumpkin. Not all pumpkins are edible pumpkins. Some are simply decorations or carving pumpkins, like Jack O’Lanterns or Baby Boos. Popular edible types include Sugar Pie (great for baking!) and Cinderella pumpkins (great in savory dishes!). You may also see New England Cheddar pumpkins and Long Island Cheese pumpkins during the fall season. Red kuri. Red Kuri is part of the same squash family as Hubbards. This squash is medium-sized, round, and has a deep red-orange hue. Its shape resembles an onion, and it tastes best in soups and casseroles. Like most squash varieties, you can roast it, grill it, or bake it to bring out the great flavor. Spaghetti squash. Named after it’s fleshy filling that resembles spaghetti noodles once shredded, and it’s often eaten like spaghetti, this squash is a popular choice for those looking to make simple healthy swaps. They are oval and yellow, and you can find them in stores year-round (though their peak season is fall). Sweet dumpling squash. A small whitish-yellow squash with green coloring, sweet dumpling squash resembles a small pumpkin and usually weighs less than a pound. It’s sweet, as the name implies, with a mild flavor. Turban squash. Part of the same family as kabocha, buttercup, and Hubbard squash, Turban squash can grow up to six pounds. They have a unique appearance, looking like a pumpkin with another small pumpkin growing out of its head. The top is colorful with green and white stripes. Its flavor is milder than other squash. — Types of Summer Squash: Cousa. Cousa squash looks a stouter, shorter zucchini. The color is lighter, and it has a mildly sweet flavor. Compared to winter squash varieties, Cousa squash (and most summer squashes) have a thin skin that’s easy to peel and cut through. Chayote (mirliton) Chayote squash is green with ridges and a bumpy texture, but that doesn’t really do it justice. You could easily mistake chayote squash for a pepper in the produce aisle, but it’s also casually referred to as vegetable pear. Its appearance is unique, to say the least. Crookneck squash. It’s easy to spot this type of squash because it tapers and curves at one end. Typically it’s canary in color and has a similar mild flavor to yellow summer squash. Some varieties have a bumpy surface, while others are smooth. It’s great to slice or chop for soups, sautéed vegetables, or stir- fries. Patty pan squash. It’s not an exaggeration to say that patty pan squash looks like mini spaceships. They’re flat and oval with small spikes around the edge. You may find green or yellow patty pan squash, and you can cook them just like any other squash. When eaten fresh, you may notice more of a bite or crunch to the texture. Round zucchini. Round zucchini is also referred to as eight ball zucchini, and they are very similar to classic zucchinis. The flavors match up, but round zucchinis are more ideal for recipes that involve stuffing them with cheese, more veggies, or other delicious ingredients. Squash blossoms. Not precisely a type of squash or even a type of vegetable, squash blossoms are the flowers that bloom on the squash plant. They are usually orange or yellow but are most popular eaten breaded and fried. Yellow squash. The good ole’ reliable yellow squash you see in stores comes in two forms: crookneck and straight neck. Crookneck is defined by its curved neck with a wider base. Straight necks still have a wider base than the neck, but the curve is less pronounced. Zephyr. The zephyr squash is a three-way cross between yellow crookneck squash, delicata squash, and yellow acorn squash. It’s cylinder-shaped and yellow, but it can have some green at the base. It has a sweet and nutty flavor. Zucchini. Even though they’re available all year long and are a staple in the produce aisle from January to December, zucchinis will taste best and freshest when they peak in the summer. They are great raw in salads, sauteed in a skillet, or roasted with salt and pepper. Selecting and storing. When selecting a squash, the heavier, the better. Avoid squash with soft spots or bruises, which are clear signs the squash is past its prime. Whether it’s winter or summer squash, they should be firm without any shriveling. Winter squash varieties can last for up to several months if they are appropriately stored in a cool and dry area that’s well-ventilated. But once peeled or cut, it may only last up to five days. Summer squash should be refrigerated and eaten within a week, whether it’s whole and unpeeled or peeled and cut. Ways to cook squash. There are so many ways to cook with squash. It can be sauteed, roasted, baked into muffins and desserts, and added to savory casseroles and soups. They can add crunchy texture when you need it or be pureed to provide a smooth and creamy consistency. Keep in mind that you can eat summer squash varieties raw, but winter squash should be cooked. Health benefits. Winter squash is a good source of fiber (especially Hubbard and acorn squash), as well as vitamins A and C. They also have anti-inflammatory properties and contain beneficial antioxidants. Summer squash is also rich with antioxidants. Zucchini and other types of summer squash are also considered low-carb vegetables. How to Know When Butternut Squash Has Gone Bad. Squash is a hard-skinned vegetable family that is related to cucumbers and pumpkins. It is divided into two categories: summer squash and winter squash. Summer squash consists of varieties such as zucchini and yellow squash, while butternut is one of the most commonly consumed winter squashes. Butternut squash has a soft orange inside with a mild taste that can be prepared in both sweet and savory ways. They generally last about one month after they are harvested. To ensure you don’t consume a squash that is ready to rot, you can examine some key visual signs that indicate its freshness. Inspect the outside rind of the butternut squash. Ensure that it is shiny and even toned because any blemishes could be a beginning sign of decay. Lift the butternut squash to feel its weight. If it feels remotely hollow or light, it has most likely gone bad--fresh butternut squash is sturdy because its flesh is soft and filled with moisture. Press one of your fingers directly onto the surface of the butternut squash. The rind should not give at all to your touch or feel soft. Discard the squash if its rind has multiple soft patches. Slice the butternut squash lengthwise down the center and inspect the inside. If the inner flesh contains any dark or mushy spots, discard it immediately. Purchase a butternut squash that has a longer stem, rather than a stem that is cut extremely close to the vegetable--an overly close cropped stem can make the butternut squash go bad faster, according to the University of Illinois Extension. If you think your butternut squash will go bad before you can eat it, freeze it for up to six months--just chop it into pieces, boil them until they are slightly soft, then mash them and place the mash into a freezer bag. Warning. Always keep butternut squash wrapped in plastic and stored in your refrigerator’s vegetable drawer to help preserve it and prevent it from spoiling more quickly. 8 Winter Solstice Recipes That'll Make A Dark Day Seem A Little Brighter. The winter solstice is tomorrow, Dec. 21, and with that comes the shortest day and longest night of the entire year. Since the winter solstice happens in the middle of the holidays (and is a traditionally Pagan holiday in the first place), some people might not remember to actually celebrate it. But if you do decide to get together with friends to celebrate the occasion, there are tons of winter solstice recipes to keep you warm and honor the astronomical holiday. The winter solstice is traditionally celebrated as a symbol of the changing seasons and of the Earth's "rebirth," so to speak, so the traditional meals to accompany the winter solstice have an emphasis on the Earth itself, focusing on nuts, berries, spices, squash, potatoes, and hunted game like goose and deer. Now, nobody expects you to hunt and kill a deer for the winter solstice, but a few Earth-focused recipes will certainly do the trick — not to mention some warm drinks to get you to through this cold winter's night. The winter solstice, if you choose to celebrate it, should be spent with friends and family; the meals are less important than the company. With that said, here are eight easy winter solstice recipes to cook up for the longest night of the year. This Brussels sprouts recipe by Homemade Outings is sure to be a hit — at least, for people who like Brussels sprouts (don't worry yourself over people who don't like Brussels sprouts, because after all, you can't convert a non-believer). This recipe is extra yummy because it includes pomegranate, goat cheese, and roasted pepitas. Hank Shaw - Hunter, Angler, Gardener, Cook. Turkey tacos with turkey breast, roasted peppers and jack cheese on soft tortillas. Good luck this turkey season! Southern Italian Pesto. Red Pesto with Pasta. A simple recipe for red pesto, inspired by a similar pesto from Trapani in Sicily. It’s is a sun dried tomato pesto with roasted red peppers. A Great Hot Weather Sauce. Italian Salsa Verde with Halibut. Italian salsa verde, served with halibut. This is a classic Italian green sauce recipe, with lots of herbs, garlic, capers and olive oil. Tutorials. Salmon Jerky. Red Chimichurri. All About Lambsquarters, or Huauzontles. Hi There! My name is Hank Shaw. I am a James Beard Award-winning author and chef and I focus all my energies on wild foods: Foraging, fishing, hunting. I write cookbooks as well as this website, and do a podcast, too. If it’s wild game, fish or edible wild plants and mushrooms, you’ll find it here. Hope you enjoy the site!