Keeping Up With Chores To Do

SCIENCE will always and forever be the unfinished business. It's the unfinished business because of human evolution ... MANKIND need to exist and co-exist.

So let us tackle other topic for discussion and keep our minds busy with other things.
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Our garden has yield already:

Fresh harvest of raspberries.
My husband had them stored in 3 plastic bags and kept them in the freezer.

We also had 3 fresh cucumbers and 3 zucchinis from our garden. One big zucchini was cut into cubes for our viand. Two chili peppers from the garden was added to spice up the special viand: squid with coconut milk.

Easy to cook the squid. Make sure to clean each squid with running water and get rid of its transparent spine that looks like plastic film inside its body. I know, not too many like squid as an edible food. People would rather eat hot "calamare" the deep fried squid with tzaisiki sauce.

Ingredients for cooking squid with coconut milk:
Cooking oil (Canola oil, Corn oil, vegetable oil, Olive oil, any kind of cooking oil)
Garlic, onions , squid (1 kilo), salt, ground black pepper,
shredded ginger, cubed zucchini (optional), one tbsp. of soy sauce,
1 cup of water, coconut milk, bay leaves, chili peppers

Use a stainless iron wok.

 First saute' the following ingredients above on hot cooking oil until the squids are drained of water and the squids are cooked (keep watch on what you are cooking and don't let the squids get burn) then pour in one can of coconut milk, let it boil and simmer on low temperature. Taste it, add salt if needed. Add 2 bay leaves. If  its not spicy enough, sprinkle more ground  pepper and chili pepper and chopped cilantro.

Serve hot with steamed jazmine rice.