Story: : "Entwined" and Butternut Squash

 Another story.

Entwined

The French fry bounced on the cold pavement.  On springy yellow feet, the seagull jabbed, drew back, swallowed.  He caught my eye but I turned away.  My heart was still thumping.  No more job.  Who was I?

He squawked as a heavy raindrop plopped on his grey back. I threw another fry.

Soon a rival came, then another.  Fries, more fries.  Scattered left, strewn right.  Finally, no more.  The challengers flew away.  He stayed.  We stared at each other; our needs entwined together.

"Thank you," he seemed to  say.

It felt good to feel needed.

This year is the first year I have grown butternut squash.  I didn't think I had enough sun to successfully grow them but I had some very healthy seedlings pop up in the compost and I couldn't resist transplanting a couple of them and see if they would produce fruit. I planted them in large pots by a trellis. I think the trellis was key to getting them enough sun.  They have looked ripe for several weeks but I read online that you need to wait until the stem goes brown for them to be mature.  I think they are finally ready.

Butternut squash is probably my favourite squash.  It has great flavour and the skin isn't too hard.  I can easily cut them into chunks and bake them in the oven, or if I am in a hurry, I microwave them. At this time of year, I like to make squash soup.  I saute some onion, add my cooked squash, enough water to make the consistency I want and simmer for half and hour or so. I flavour it with chopped parsley, marjoram, salt and pepper.  Just before serving, I add some milk and keep it on the stove until it is well heated but not boiling.

The beauty of soup is that recipes are flexible.  For squash soup, I might also add some carrot, or ginger, or even some red or yellow peppers. It's all about tasting as you cook and using the taste to determine how you will adjust your seasonings.