I know this has nothing to do with anything. Regardless, I shall venture forth. If I stumble, I shall pick myself up.
Upon further contemplative thought, what I’m
pondering probably is of little consequence in the whole scheme of things, or even
in a small part thereof.
Giving the situation further, further thought, there is no point to it
at all. To be honest with you - at this very moment - I’ve not a clue what this
post is going to be about.
Good luck to me, then! I ’m flying by the seat of my
trackie dacks! I might still be here
this time next week – or the week after - trying to come up with something about
which to write.
While still in my trackies, from out of nowhere, a
thought stopped me in my tracks. It just
flickered through my mind proving life and light does exist in the unfathomable,
muddled faculty, after all.
Said sudden cogitation was - do people still play
squash these days?
I remember when squash was the latest craze to hit
the populace – when it all started.
Well, not quite “when it all started” – that is a slight exaggeration of the
facts. The game was first invented at
Harrow School back around 1830. I know I’m
getting older by the day, but, I have to let you into a little secret, 1830 was
slightly before my time.
A resurgence of the game hit like a tsunami in the
early Sixties. Squash courts were being erected everywhere. If you didn’t play squash, you weren’t “with it”. I guess I was mostly “without it” because the
number of times I played the game I could count on one hand. (I’m not missing any fingers).
With me, squash never became an addiction like it
did with thousands of others. Some sports’
fanatics couldn’t get enough of the game.
Squash sure gave one a good work-out, though. Following a hard fought battle on the squash court,
my muscles complained for days afterwards. Muscles I never knew existed made their
presence known. They weren’t backward in
letting me know they weren’t happy, particularly those previously unknown ones
in my butt aka bum. I was not aware I
had muscles that particular part of my anatomy until I played squash; or to be more
precise, until after a game of squash. The
agony usually made its presence known a day or two later.
These days hobbling around like the old crony I am, but
with my butt still intact, there is no point trying to hide or deny the fact – walking
stick in hand - I’d be even more useless at the game. My present-day interpretation would be a
slow-motion version of squash; a 2018 variation of the game.
I could try belting the ball with my walking stick
rather than a racquet, and then it would turn into something like – say - indoor
golf. Firstly,
I’d have to advise all within close, and not so close proximity, to duck for cover.
The Mad Woman of Chaillot has nothing on me when I let loose!
These days the only racket in my box of tricks is utilised
when I sing in the shower, or along to my car radio as I drive to and from my local
supermarket, post office etc.
Background
sounds are necessary to muffle my strangled, off-tune squawking. When they hear
me sounding like a squashed galah, even the crows, feathers ruffled, hit the
skyway over the valleys below.
My word! Contrary to where I declared I had no idea
what I was going to write about it’s become conspicuously apparent I managed to
squash in a few words, after all.
With no
concern for my feelings, words rudely muscled their way in. I had no say in the
matter.
Sage-Butternut
Squash: Preheat oven, 190C. Line baking tray with foil. Toss together in bowl, 4-5c
cubed butternut squash, 1/2c chopped shallots, 2 chopped garlic cloves, 3/4c
pumpkin seeds, 1/4c chopped fresh sage, 2tbs x-virgin olive oil, 2tsp salt,
2tsp paprika and cracked black pepper. Pour onto tray in one layer, leaving
room to brown. If too squashed, use second baking tray. Bake 40-45mins.
Mediterranean
Quinoa-Stuffed Squash: Preheat oven, 200C. Halve 1 butternut squash/pumpkin;
arrange the halves on baking tray; sprinkle with salt and a few drops of olive
oil. Cook in oven, 30-35mins. Add a splash of olive oil to a pan; heat to med-
temp. Add ½ zucchini, cubed; cook 3-4mins, covered; add 1/2tbs dried oregano, 1
chopped tomato, a handful pitted black
olives and 2/3c quinoa to pan. Add 1c hot water; season. Cook 10-15mins until water
has evaporated and quinoa is cooked. (Add some drained chickpeas, if desired). Turn off heat; add 100g cubed Feta. Scoop
out the seeds from squash and some flesh. Distribute quinoa mix evenly between
the halves. Sprinkle grated Parmesan on
top; bake another 10mins.
Mussels-Butternut
Squash Bisque: Heat 2tbs butter in pot med-heat. Add
1/4c chopped leeks, 2 minced garlic cloves and1/4c chopped onions. Stirring
constantly, heat vegies until soft and fragrant, 3-4mins. Add 3/4c chopped
carrots and 4c peeled, chopped butternut squash. Cook 3-5 mins, until they just
start to soften. Pour 3c chick stock, salt and pepper over vegies. Cover; reduce
heat to low. Simmer 20-25mins, or until vegies are very tender. Remove from
heat; blend in batches until smooth and creamy. Whisk in 1/2c cream. Rinse
1-1/2kg mussels in shell under cold water; scrub lightly to remove dirt and
excess film from outside of shells. Remove mussel beards. In pot, heat 1tbs
butter over med-high heat. Add 2 shallot stalks, chopped, 4 minced garlic cloves
and 1 chopped leek. Reduce heat to medium; cook, stirring frequently, until
vegies are soft. Add mussels; toss with tongs. Add 1/2c dry white wine and 1/2c
chick stock. Cover; let steam 1 min, or until mussels start to open. Stir so
the vegetables don’t stick to the bottom and the mussels are on contact with
the heat. To serve, ladle soup into 4 large bowls. Top with a hefty spoonful of
mussels; drizzle with remaining melted butter from the mussels. Garnish with
fresh herbs.
Crispy Duck and Squash Salad: Preheat oven to 180C/350F. Wash 1x2kg
duck; pat it dry, inside and out, with kitchen paper, then rub it all over,
inside as well, with salt and pepper. Place it in a tray; roast for around 2hrs,
turning it every now and then. Halfway through, drain away a lot of the fat
from the duck; don't throw the duck fat away. Sieve it and keep the fat (but no meat juices)
in a jar in the fridge for a couple of months and use it to roast potatoes
In a
pestle and mortar, bash up 1-2 dried red chillies and 1tsp coriander seeds; add
1/2tsp cinnamon and a good pinch of salt and pepper. Scoop the seeds out of 1 large
Butternut pumpkin/squash; put them to one side. Cut pumpkin/squash into wedges;
place them in roasting tray, drizzle over enough olive oil just to coat.
Sprinkle over the ground spices; toss well, spreading the pieces out in one
layer. Once the duck has been in the oven for 1-1/4hrs, add the tray of squash
to the oven; roast for about 45mins. Meanwhile, rinse the pumpkin/squash seeds
after removing any fibres. Season with salt and pepper; drizzle with olive oil.
Toast in a dry frying pan until they’re golden and crisp; put aside. To make
the dressing;- put juice of 1-2 limes and
zest into a bowl; add the same amount of x-virgin olive oil, plus 1tsp sesame
oil and 1tbs soy sauce. Stir in 1tsp brown sugar, 1 fresh red chilli, deseeded and
finely chopped, 1 finely grated garlic clove, green parts of 5 spring onions, finely
chopped, (finely slice the white part of the spring onions and set aside), and large
bunch of fresh coriander stalks, finely chopped. Reserve
the leaves; set aside. Taste and adjust
the sweet-and-sourness and the seasoning. It needs to be a little limey, to
contrast with the rich duck
After 2
hours, if the duck is nice and crispy, and the squash soft and sticky, take
both trays out of the oven. If they need more time, leave them in until
perfectly done. Using two forks, shred the duck meat off the bone; put meat
into a large bowl. While duck and squash are still warm, toss with the toasted
seeds, half the coriander leaves, leaves from half a small bunch of fresh mint
and half the white spring onion slices. Pour on dressing; toss together. Serve
sprinkled with the rest of the coriander, mint and white spring onion slices
