Last night, our community gathered to celebrate the 1st and 3rd place finishes by our village’s soccer teams in last week’s tournament. The festivities also included a dance party to close out the sing roll and New Year’s exuberance. When our friends told us that the party would last until daylight, we didn’t believe them. But after we got home from the feast and speeches, the DJ kicked up the volume and the bass literally shook our house. Until six o’clock this morning.
We watched Ezekiel paddle across the glassy ocean to our village, and he and Aaron sat down to work. Evidently, Karumalun Village could hear the music all night long, too! I wanted to make sure the guys had good fuel for their sleepy brains and bodies, so I took two big pumpkins and stuffed them with a mixture of coconut cream, fish, onions, garlic, salt, and curry. Usually, I cook this recipe on hot stones, but since we still don’t have an outdoor kitchen, I just wrapped the pumpkins in foil, set each one in a 9x13 dish, and baked them in the oven. The hot stones must cook faster, because instead of one hour, my oven took closer to three (and I kept turning up the temperature), but the results were worth it!
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