Spaghetti squash, baked with butter and brown sugar, is quickly eaten by my girls. I had a heck of a time getting it to the oven, what with my dull knife and its tough skin. What an amazing creation, this squash, right up there with the pomegranate in its ability to make your mouth water and your fingers cramp as you ready it for consumption.
Someone we know is training for a triathlon, and upon reading the nutrition section of Joe Friel’s Triathlete’s Training Bible, he’s been requesting unusual amounts of brightly colored fruits and vegetables. What happened to my meat and potatoes man, his wife wondered? He’s still there, but make it lean, if you please.
Please enjoy this picture of me risking my digits to cut a fresh pineapple in honor of the health conscious athletes in my own family. And do look closely at the bowl, for each and every pomegranate aril was hard fought and I even had to do some research to learn how to de-seed this ancient fruit without ending up in an awful pulpy mess.
I’m actually having fun with with exotic fruits lately, and may have to expand beyond my small town grocer in search of things stranger and wilder. I have the idea that the more bizarre the fruit, the healthier it must be.
Here is my little boy’s idea of an Iron Man, versus that world famous triathlon called the Ironman. I do believe I would sooner suit up like him and be Iron Man versus do Ironman. But either way, it’s all good! And fruity. I’ll write to you from Kona someday.