Beautiful Song

I believe this was originally recorded by Benny Hester but I think this version is better. I think this version is sung by Phillips,Craig,and Dean. I love this video with the signing below.I've included both because one has lyrics and the other one is because I like the fact that he is signing it.

Why Loofah?

For those of you who are wondering why loofah anyone; I tried for 10-15minutes to find a suitable url name and everything was taken.Then I thought what is an under appreciated commodity? Well the loofah of course! Sure enough loofah anyone was indeed available.
Here is a tibit on the loofah with some help from the great Wiki!

The Luffa or Loofah/Lufah (from Arabic لوف) are tropical and subtropical vines comprising the genus Luffa. The fruit of at least two species, Luffa acutangula and Luffa aegyptiaca, is grown to be harvested before maturity and eaten as a vegetable, popular in Asia and Africa.

The Luffa acutangula is commonly known as Ridged Gourd and is called 'توری' in Urdu, জিকা "Bhol" in Assamese, 絲瓜 si¹gua¹ in Mandarin Chinese, Turai in Hindi, Janhi in Oriya, Gisoda in Gujarati, Beerakaya in Telugu, heeray kAyi in Kannada,peechinga in Malayalam, wetakolu in Sinhala, mướp khía in Vietnamese language, patola in Tagalog, kabatiti in Ilocano, and gambas or oyong in Indonesia.

The fruit of L. aegyptiaca may also be allowed to mature and used as a bath or kitchen sponge after being processed to remove everything but the network of xylem. This version is called Lifah in Arabic, ভোল bhol in Assamese, dhundul in Bengali, ghiya tori or nerua in Hindi or "peerkankai" in Tamil or "beera kaya" in Telugu

Luffa species are used as food plants by the larvae of some Lepidoptera species including Hypercompe albicornis.

A Luffa or Loofah sponge is used like a body scrub. Both the coarse textured sponge and the soft textured sponge are called Luffas or Loofahs.

And for an alternative use (other than scrubbing) Heres a great recipe idea!

LOOFAH AND CHICKEN STIR-FRY!

Active time: 30 min Start to finish: 35 min

Servings: Makes 2 to 4 main-course servings.

1/2 lb skinless boneless chicken breast, cut across grain into 1/8-inch-thick slices
2 teaspoons cornstarch
1 1/4 teaspoons Asian sesame oil
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
1/2 cup chicken stock or low-sodium chicken broth
1/2 lb fresh angled loofah* (about 12 inches long)
1 cup peanut oil
3 small fresh shiitakes, stems discarded and caps sliced 1/8 inch thick
1 teaspoon Chinese fermented black beans**
5 small (2-inch) fresh red chiles such as Thai, seeded and cut into fine julienne (2 teaspoons)
2 teaspoons finely chopped garlic
2 teaspoons finely chopped peeled fresh ginger
2 teaspoons cornstarch mixed with 2 tablespoons water

Accompaniment: cooked white rice
Special equipment: a deep-fat thermometer

Stir together chicken, cornstarch, and 1 teaspoon sesame oil in a small bowl.

Stir together oyster sauce, soy sauce, sugar, and stock in another bowl until sugar is dissolved.

Remove ridges from loofah with a vegetable peeler, then scrape skin lightly with a sharp small knife (a little green skin should remain).

Cut loofah lengthwise into 2- by 1/2-inch sticks.

Heat peanut oil in a wok over moderate heat until it registers 350°F on thermometer, then cook chicken, stirring, just until no longer pink, about 11/2 minutes.

Transfer to a bowl with a slotted spoon, then pour oil into a heatproof container and reserve.

Heat wok over high heat until a bead of water dropped onto cooking surface evaporates immediately.

Add 3 tablespoons reserved peanut oil, swirling wok to coat evenly, and heat until it just begins to smoke. Stir-fry mushrooms until lightly browned and tender, 1 to 2 minutes. Add beans, chiles, garlic, and ginger and stir-fry until fragrant, about 30 seconds.

Add loofah and toss until well coated.

Add stock mixture and bring to a boil.

Add chicken and return sauce to a boil. Stir cornstarch mixture and add to sauce, then boil, stirring, until sauce thickens slightly and becomes translucent.

Serve drizzled with remaining 1/4 teaspoon sesame oil.

* Also known as "ridged gourd" and "Chinese okra.

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** Available at Asian markets and by mail order from Uwajimaya (800-889-1928).

for more great recipes go to http://www.epicurious.com/ for those who love to eat!