So we wrassled another upo into submission..
Per last week’s comment: sadly, my stand-up paddle board (SUP) yoga class was cancelled, so nothing new to report on that front. Apparently everyone else is too chicken or prudent to sign up for September classes on the water, especially during a Seahawks game. Anyway..:
So K________ grew upo, also known as calabash or bottle squash for the first time this year, from some seeds his dad gave him. He was literally getting in touch with his roots (from the Philippines). These squash almost grew to be larger than the neighborhood kids who were checking on their progress every day, and definitely caused more than one random neighbor to stop by and ask who the heck kind of squash it was.
K_______ was kind enough to chop one up for ease of cooking, so one night when my friend J______ generously acquired some Aidell’s pineapple & bacon smoked chicken sausage, I sauteed some onions on medium, threw in the sausage, garlic and upo, and fried it all up for dinner.
I looked in the fridge, and all we had were drumsticks, an onion, and a bag of frozen pineapple. I had just a little extra time before my spouse would arrive home from his 20 mile bike ride, so, seized with a mild feeling of inspiration, I took a shot at this classic filipino dish of comfort food (perfect for old school methods of non-refrigeration preservation).
1.5 – 2 lbs dark meat
1/4 Cup Canola Oil
5 Cloves Peeled Garlic, Minced
About 1 tsp minced ginger
1/2 Large Onion, Peeled and Julienned
1 Cups Soy Sauce (for gluten-free: try tamari sauce)
3/4 Cups White Vinegar
1/2 c Fresh Pineapple, Crushed (used frozen, but I’d go with fresh if I had it in reach)
1 TB Black Pepper
3 Bay Leaves (didn’t have any in the house)