All day long the shanks of the goat simmered away, fragranced with lemongrass, cinnamon, cardamom and mace, and seasoned with curry, onions, garlic and ginger. The cartilaginous bones had plenty of meat, but without long, slow cooking, would be too tough to eat. But, prepared properly, the result is heavenly!
I am on a limited menu plan, eliminating a lot of foods currently to determine exactly what my body does not like and which exacerbates the arthritis. So, into the mix went zucchini and parsnips and that was it. But wait, I had a spaghetti squash, that is permitted on this eating plan. I was now looking forward to noodles in my soup, sort of.
And I had the last Kobocha squash of 4 that I bought. Kabocha is an excellent squash and is very rich and flavourful compared to many varieties. I most prefer it with butter, salt and pepper, however neither butter, nor pepper is allowed, boo! So, first the spaghetti squash...what!
I am on a limited menu plan, eliminating a lot of foods currently to determine exactly what my body does not like and which exacerbates the arthritis. So, into the mix went zucchini and parsnips and that was it. But wait, I had a spaghetti squash, that is permitted on this eating plan. I was now looking forward to noodles in my soup, sort of.
And I had the last Kobocha squash of 4 that I bought. Kabocha is an excellent squash and is very rich and flavourful compared to many varieties. I most prefer it with butter, salt and pepper, however neither butter, nor pepper is allowed, boo! So, first the spaghetti squash...what!
Now that is odd. The spaghetti squash was whole, in tact, not blemished or bruised and in perfect condition, but when cut open, seed sprouts were present and they were green! Green! Yes! How on Earth did they get light to turn green. I was always taught that light must be present for chlorophyll to begin its amazing actions. Could light penetrate the skin and layers of squash? I will have to do some research on this and see what I can find. The flesh of the squash was still as it should be, but with a rank smell, like green grass. Obviously, the chemistry of the flesh was altered too. I put it aside, after all, the Kabocha was next.
Now, that squash was also unblemished, showed no signs of bruising and was firm as they always are. I have had these squash sit on a counter in a cool room for up to 6 months and they were perfect to eat, as nice as the day they were picked. This one seemed to be just what it should be...that is until I cut it open. YUK!
Now, that squash was also unblemished, showed no signs of bruising and was firm as they always are. I have had these squash sit on a counter in a cool room for up to 6 months and they were perfect to eat, as nice as the day they were picked. This one seemed to be just what it should be...that is until I cut it open. YUK!
Look at that! The entire seed bed was mouldy. Now, another conundrum posed itself. No obvious signs of air entry were there, yet, air needs to be present for mould to grow. How did the spores get in there anyhow? My heart sunk just a little, for there would be no squash of any sort in my delicious soup. Zucchini and parsnip it was.
I poured in a can of coconut milk, just coconut milk, without the thickeners and additives. I tasted it, thinking it would be wanting, but low and behold, it was marvellous! Perfect just as it was.
But isn't it strange, the two squash were altered, one growing and one rotting, yet both perfect on the outside? Has this happened to you?
I poured in a can of coconut milk, just coconut milk, without the thickeners and additives. I tasted it, thinking it would be wanting, but low and behold, it was marvellous! Perfect just as it was.
But isn't it strange, the two squash were altered, one growing and one rotting, yet both perfect on the outside? Has this happened to you?
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