John 14:25 the Counselor, the Holy Spirit, whom the Father will send in my name, will teach you all things
Having tasted H’s pumpkin salad last week, I felt inspired to make my own today.
Back at home, I cut the Japanese pumpkin into half, and immediately, I could smell its wholesome goodness! It was so fresh that juices was oozing out from the flesh.
Me: Pumpkins are really hard so it would take a very long time to make them soft.
HS: Remember how you can soften potatoes really quickly? It’s the same with pumpkins.
Me: Oh yes, I can use the microwave oven!
Me: I remember H’s pumpkin salad had some green bits. Those could be the skin. Do I have to remove the skin?
Me: Oh dear, the skin is really hard to cut away. Maybe I can leave the skin on.
HS: First, slice the pumpkin, then try to cut away as much of the skin as possible.
Me: Alright, I’ll try my best. How many minutes should I microwave the cut pumpkin?
HS: 5 minutes will do, and when it’s done, leave it to steam inside the microwave oven.
Me: How many cloves of garlic should I add?
HS: 3 to 5, depending on how much you like garlic.
Me: How much mayonnaise should I add?
HS: 2 tablespoons.
Pumpkin Garlic Salad
Half a Japanese pumpkin
Minced garlic, 5 cloves
Mayonnaise, 2 TBS
1. Scoop out the seeds of the pumpkin.
2. Slice the pumpkin and remove the skin. Cut the sliced pumpkin into bite size.
3. Microwave the cut pumpkin for 5 minutes and leave it to steam for a while inside the microwave oven.
4. Mash the softened pumpkin with a fork.
5. Whilst the pumpkin is warm, add minced garlic and mayonnaise, and mix well. Add some black pepper to taste.
6. Serve at room temperature, or refrigerate and serve cold.