I like pureed summer squash so much I have it two or three times a week. The other day I bought a couple organic summer squash from the Farmer's Market at Copley Square. When I got home I skinned one of them, scooped out the seeds, quartered, and boiled them with minimum water until the squashed turned mushy. I drained the water, using the wooden spoon I flattened the hard-headed bits.
I sprinkled nutmeg powder, tossed a few cardamom seeds, a little of salt and a pinch of sweet potato starch. I stirred the mixture on a very low heat. I turned off the heat and left it overnight on the stove.
This morning, I transferred the squash into a plastic container. I found the lid but the lid didn't seem to fit the container even they were bought as a couple. Then I realized the bottom part was very, very slightly out of shape because I used it to steam another dish in a rice cooker.
Being a determined person I am, I refused to let some slightly-out of shape- three for $1.00 -container to distract my mission.
In my kitchen at 5:00 am, the sound of gurgling coffee brewing in the background, I wrestled my stupidity with a plastic container full to the rim with pureed cardamom and nutmeg scented summer squash in my left hand, and the lid in my right hand.
Within a minute, the container flew out of my hand and landed on the kitchen floor. The container hit the corner of the kitchen sink and the golden pureed squash splat on the side of the sink. Now it looked more like a baby poop.
If somebody else did it, I won't hesitate to say, "What a dumb ass thing to do."
Who is the dumb ass now?
I don't know the name of these plants, but I like the lavender and yellow flowers. They grow on the front yard of the church on Boylston Street.
The flowers remind me of the plants that produced a similar flowers on the front yard of grandmother's house in Penang 47 years ago.
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