Subject: Spiced Acorn Squash
From: Unicorn (unicorn@indenial.com)
Date: Wed Nov 20 2002 - 05:41:33 EST
__________________________________________________
FOOD FUNNY
__________________________________________________
Long-time Recitopian and frequent contributor Harriet St. Amant
writes, "This isn't really funny ha ha, but I thought it was very
sage. And since it's sort of about feeding, doesn't that make it sort
of about food?"
An old Cherokee is teaching his grandson about life. "A fight is
going on inside me," he said to the boy. "It is a terrible fight and
it is between two wolves. One is evil -- he is anger, envy, sorrow,
regret, greed, arrogance, self-pity, guilt, resentment, inferiority,
lies, false pride, superiority, and ego. The other is good -- he is
joy, peace, love, hope, serenity, humility, kindness, benevolence,
empathy, generosity, truth, compassion, and faith. This same fight is
going on inside you -- and inside every other person, too."
The grandson thought about it for a minute and then asked his
grandfather, "Which wolf will win?"
The old Cherokee replied, "The one you feed."
__________________________________________________
TODAY'S RECIPE
__________________________________________________
Many varieties of squash were cultivated by American Indians when the
first European settlers arrived, and a dish very similar to this might
have been served at the first Thanksgiving.
Spiced Acorn Squash
1/2 cup (125 ml) melted butter
1/2 cup (125 ml) dark brown sugar
1/2 cup (125 ml) maple syrup
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) freshly grated nutmeg
1/4 tsp (1 ml) ground cloves
3 - 4 acorn squash, cut in half, seeds and fiber removed
6 - 8 1-inch (3 cm) pieces of bacon
Salt and freshly ground pepper to taste
Combine the melted butter, brown sugar, maple syrup, cinnamon, nutmeg,
and cloves in a bowl and stir to combine thoroughly. Arrange the
squash halves in a baking pan and divide the butter mixture between
them. Top each with a piece of bacon and season with salt and pepper.
Add about 1 inch (3 cm) of water to the baking pan and bake in a
preheated 350F (180C) oven until the squash is tender, about 30
minutes. Serves 6 to 8.
This archive was generated by hypermail 2b28 : Sun Dec 01 2002 - 00:00:01 EST