I had set the alarm early this morning to have a quiet time before Christopher brought the car home and I would drive him to work. The morning light was shining through the window and landing on the dish drainer... making even plastic look pretty.Yes, with all the beautiful dishes I have around, I use plastic when feeding the menfolk except for Sunday dinner and special events. It looks like we had a houseful of guests but I was grilling hamburgers last night and I use the plastic plates for prep work, too.
Sasha is nudging me, trying to stop the typing long enough for a few behind the ear itchies. She will receive just a little attention before I must start a load of laundry in the washer and pull a few weeds before the heat and humidity set in.
I have already sipped morning coffee while reading the first chapter of James. I have driven Christopher to work and stopped to put $10.00 worth of gas in the car on the way home. I set on the front porch rocking and talking to my daughter on the cell phone. It is time to start some serious household chores. :)
Oh... regarding the question about how I cook the yellow squash... I slice it very thick and at an angle and roast it for about fifteen minutes with a little olive oil and course sea salt sprinkled on top. Sometimes I cut them in half horizontally (especially if they are picked while fairly small), and "paint" them with olive or canola oil with the pastry brush, and grill them since that is now an option. I know there are some great veggie casseroles they can be used in, too. According to the Victory Garden Cookbook, they can be used in the same recipes you use zucchini.
I have now added the directions for freezing zuchinni and corn to my recipe blog... here.
6 comments:
Good Morning Brenda!
We also grill our zuchs, yellow squash and potatoes and have found that eggplant is also delicious done this way if you salt it and let the bitter juices come out for about half an hour before grilling. Try it with a bit of Italian Seasonings sometime for a bit of a kick also. :)
Blessings!
A squash casserole recipe to die for!
Take 4-5 med. size squash, slice lengthwise and remove seeds.
Parboil squash, sans seeds, until fork tender.
While the squash is boiling, mix:
1 c. chopped tomatoes
1/2 c. chopped onions
Stir fry in olive oil until onions are clear.
Take this mixture and combine with:
1/2 c. bread crumbs (I use Italian flavored)
1 c. grated cheddar cheese
Drain the squash; fill with mixture, sprinkle with basil, and bake for 15 minutes at 350.
Eat and be surprised that THIS IS SQUASH!
A student's mother gave me this recipe and we can't get enough of it!
Enjoy!
Matty
The zuchs sound good. Sounds like you have your day planned. Hope you have a good one.
Dee from Tennessee
Love the book of James...love it.
(Following the suggestion of another blogger, I read James multiple times. And it helped....repetion, repetion, repetition works for me. )
And I like the plastic too...lightweight works for me too!
I tried your summer squash method tonight--delicious! But ours took at least 20/25 minutes to roast till it was a little browned, which is how I like it. Thanks for the inspiration!
I have a kitty Sasha! She stays on our back porch, occasionally bringing mouse offerings. C
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