Anyway, Ahmed. I went to middle school with Ahmed. Other than being one of the most hilarious people I know and being just a nice guy and all, a thing worth noting about him is that he's got the softest hair. I know it's a weird thing to mention when talking about someone, but I swear, he's got shampoo-commercial quality hair. My thick, coarse, Chinese hair by comparison is just disheartening. And I'm the girl. He's told me about 5 different shampoos that he apparently uses, and I don't know, I've tried using those shampoos and it's not helping. They don't shine in the sun and flow gently and neatly in the breeze.
So. He's got lovely hair, and he's a lovely man. Thank you so much for your tweet, it was so incredibly sweet of you. I suddenly got a bunch of page views from Canada because of this guy. I haven't seen him in.. years. But next time I do, I'm making you dinner.
Or open up a twitter account and tweet to your idols and see if they reply. It made my day. Hell, it made my week, my semester!
Recipe from Green Kitchen Stories
1 butternut squash or hokkaido pumpkin
1 can (1 3/4 cup / 400 ml) coconut milk
1 cup (240 ml) boiling water
1 sprig fresh rosemary (save 1/2 for serving)
1/2 – 1 inch (1-2 cm) fresh ginger, peeled and grated
2 tbsp apple cider vinegar
sea salt & freshly ground black pepper, to taste
Chévre yogurt (if vegan, substitute with soy yoghurt or simply omit)
150 g soft chévre cheese (goat’s cheese)
4 tbsp yogurt of choice
Preheat the oven to 200°C.
Divide the butternut in half with a sharp knife and remove the seeds with a spoon. Place both halves on a baking tray, cut side down. Bake in the oven for 25-40 minutes (depending on the size of the butternut). The halves are ready when the skin is bubbly and slightly browned. Prepare the chévre yogurt by whisking the ingredients together in a small bowl. Remove the butternut from the oven, let cool for a couple of minutes. Spoon out the flesh and place in a food processor or strong blender together with the rest of the ingredients, blend on high speed until completely smooth. Add extra water, if desired. Season to taste. Return the soup to a pot to keep warm, if necessary. Serve in bowls with a dollop of chévre yogurt and some freshly ground black pepper.