We’ve just about made it through another week! Here are some random thoughts and ideas to celebrate.
Summer is finally upon us and for those in horrible
climates, that means golf season (it actually seems to be a down time for golf
here in Houston, probably because it is too hot for a lot of
weather only golfers)! If you’re anything like many of my customers and I, you
don’t get as much time to play as you’d like. In my case, that means I’m
inconsistent and launch golf balls into the woods, water hazards, and who knows
where all else when I do get out. Spending $2, 3, 4, or even more per ball can
easily double the cost of a round with so many of them destined for such a
disappointing fate. But the world’s largest bookstore turned everything store
has your back.
You can find used golf balls on Amazon for fifty cents a ball or even less. Many of them are sorted into specific brands and graded by condition. I picked up a giant bag of Titleist balls for less than forty cents each last year and guess what? They fly into the woods every bit as effectively as brand new balls. I believe these particular balls were graded B/C but to be honest, if it weren’t for many of them having companies’ promotional designs on them, most of them would pass for having been hit only a couple of times. The question becomes whether those first couple of times hitting each ball are worth 75% or more of the cost. For someone who only plays a handful of times a year, the answer is a resounding no. Definitely a winning find.
One part of my cooking hobby I find surprisingly satisfying is buying different types of produce and figuring out how to use them in both new and existing recipes. And in order to do that, sometimes I need to start by figuring out how to separate said produce from its natural packaging in the best way possible. I’ve found some awesome tricks on Youtube – a great place to learn almost anything by watching (sometimes) experts demonstrate it. This week I learned how to efficiently cut an acorn squash and it actually worked very well on the first try. But easily my all time favorite discovered method has been the mango pint glass trick. Want to give it a try? Type “mango pint glass” into the search tab on Youtube and prepare to have your mind blown. The picture above is a recent example of how incredibly effective this method is; literally nothing but skin is left behind and it is so easy! If you’ve ever done this, you’re probably nodding knowingly right now. If you never have, you’re welcome!
Squash as a snack
Sticking with the same theme, I’ve been experimenting with making squash as a snack. It’s fairly easy, cheap, tasty, and much more nutritious than chips or anything made primarily of the precious sugar I recently decided to try going mostly without for a while. I’ve been using basic “roasted squash” recipes and using nothing beyond salt, pepper, and olive oil for seasoning. Some types of squash definitely work better than others but in general, there is a natural sweetness that is really brought out well by those simple additions. One thing I’ve discovered is that I like the squash slightly darkened/crispy, which usually means leaving it in the oven a little longer than the recipe says and then doing a little extra broiling at the end. But your results may vary. I’ve been making a panful over the weekends and then snacking on it throughout the week. So far, I’m very pleased!
That’s all from me this week. Have a great Friday and weekend and I’ll see you on Monday!