Orchid, Lemon Flowers, Nandina - Turnips and Spaghetti Squash

Pretty white flowers have sprouted on the lemon tree and on the orchid in the kitchen. Sweet sister-in-law Lynn gave me the orchid when she was in town last summer and I have enjoyed watching it bloom. For watering, I have put three ice cubes in every week or so and it works because the orchid seems very happy in the kitchen window.

There was pretty nandina in the back yard so I brought some in for Christmas color. I added a few sprigs of rosemary to the nandina because they look good together and they both stay pretty for a long time after they are cut.

As far as cooking goes, we made turnips the other night because David and I both like them and hadn't had them in a long time. Turnips always make me think of several people. First, Annie because I remember how we all laughed when she was little and described turnips as good fish. Then, Mama Crowder because she taught me that to make turnips taste good you have to add a lot of sugar. Daddy said Mama Crowder's turnips tasted like candy. And finally, Joe Miller because he liked to eat leftover turnips with a little cornbread right off the top of Mama's stove. He would grin and call it TurNIP hors d'oeurves.

I have also experimented with Spaghetti Squash recently. After blogging the Butternut Squash Soup, my friend Sherry wanted to know how to cook spaghetti squash. I didn't know, but I looked it up on YouTube and there it was - Spaghetti Squash 101. Turns out it is a very healthy vegetable that is low calorie and can be cooked quickly in the microwave and can be seasoned in a variety of ways.

Turnips

Mama Crowder grew her own turnips, but I haven't planted any so I went to a local farmers market and picked out 3 small to medium sized turnips.

Peel turnips then slice into 1/8-1/4 inch circles. Cover turnips with water seasoned with salt, pepper, a drop or two of wesson oil and a lot of sugar. I probably used about 3 tablespoons of sugar. Bring to boil and then simmer until done - soft but not too mushy. You want the turnips to hold their shape. Serve with hot cornbread.

Spaghetti Squash

(from Spaghetti Squash 101 on YouTube)

Pierce squash several times on all sides with a knife to allow steam to escape. Microwave on high for 12 minutes. Slice squash in half and then with a fork scrape the strands out into a bowl. They will look just like spaghetti.

You can add any type of seasoning or sauce. I used butter, garlic, salt, pepper and parmesean cheese the first time. Next time I plan to try marinara sauce with cheese. This is so good and easy, it's hard to believe it's healthy too.