All these different varieties, have you seen them, the squash and pumpkins that are so gloriously shining their glorious colors from the gardens and fruit & vegetable stands right now? Orange and yellow and white and green, stripped and speckled and their shapes: acorn, pear, cucumber shape. I love squash—especially the little acorn that is easy to grow in the garden.
I slice acorns in half and fill the hollowed out middle with honey and butter, then sprinkle it all with cinnamon. Loving this dish that's baked at 350 for about 45 minutes, or until tender. There are other ways to prepare squash too, cube it and put it in soup, mash it like potatoes, combine it mashed with potatoes. If you grow your own, pick them and keep them in a dry place. They'll keep for some time and even when they yellow, they will be great. Ahhhh! A lovely fall and winter dish.
Okay, now for everything else, if it could all be as easy as cutting a squash in half. The economy, the campaign, the health of the worlds food and water. These are concerns that could be keeping us awake at night. Many of us have been staying awake at night. I for one have been losing sleep. I'm curious how to be happy and healthy in the midst of all of this. Okay then, meditation, prayer, ritual—these things help. Thinking positive—couldn't hurt. Exercise and spending time outdoors. Yes this is good. Gardening. Yes, another good thing, and a way to bring down the cost of food. At NCI, Charles the chef was talking about buying local, even if it isn't organic. Organics, which I belief in, sometimes come from Chile and from Mexico. But you might have broccoli growing in your neighborhood farm—this would be the thing to buy. Saving on fuel with all that shipping and really we don't know for sure what is coming out of these other countries.
Okay, that's all I have to say today. Best for you in all ways.
Flower
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