Update: We drove down to Surfside Beach (just south of Myrtle Beach) today (Friday). Waves were good for body-surfing, and it actually wasn't too hot down there. The kids (and Mrs. Curley and I) should sleep well tonight. Have been eating a constant diet of zuccini (from our garden) and summer squash (from the neighbor's garden). I never thought there would be such a difference in taste with homegrown vegetables. I have never liked either of these squashes - but now I feel I could (almost) eat them all summer.
Well summer finally has come to South Carolina! High 90's and humid all week. We are building fences and forts this week, but always with a canteen at our sides.
My office with a window unit has been the coolest place in the house this week - this is until today when it stopped giving that cool air. I hope I don't have to replace it.
Oremus pro invicem!
5 comments:
here is a quick recipe for summer squahses of all kinds.
cut the squashes into bite size bits. Chop up some onions, some bell peppers, and some tomatoes. saute the mixture of veges in a little oil and/or butter (or bacon fat for a southern touch. season with salt and pepper. enjoy.
Try battering all that in cornmeal first and use the bacon drippings or just straight lard.
I need to go find my granny's squash casserole recipe. Again, so good you'd consider slapping your mother for another portion.
Mom cuts our zucchini into 1/4" thick circles, dips them in yogurt, covers them in cornmeal, and fries them in olive oil. It's a meal by itself.
Oh, I can't wait until we have some from our garden this summer! So far all we have are beats and rucola.
Thanks for all the receipes. (Mr. Jennings - I do expect to see your granny's eventually). We have never had much squash before growing our own (and sharing in our neighbor's crop)- so all is appreciated.
Thanks.
I'll call my sister, she has the "Canon of Granny's Recipes" committed to memory. All of them. It astounds me that even for things she never makes (like buttermilk salad), she never looks at a recipe for a moment. I'm that way with lots of French, Creole and British dishes, but the cooking I grew up on is another matter.
But here is one casserole from memory that involves no squash, but is nonetheless perfect for dinner on the ground. I guess I should say "church potluck" now, but "dinner on the ground" is a much more poetic expression if you ask me. I also serve this at Thanksgiving, and any Liturgical Feasts my family has.
Peel 10 big irish potatoes and slice into 1/4" slices. Boil just until fork tender. You may have unused potatoes at the end of the recipe, as taters come in many sizes; use them as you see fit.
Saute a finely chopped onion in 2 tblsp of butter on low heat. Don't brown them, try to keep them pale
Add cracked black pepper and salt to taste, followed by a can (or two!) of cream of chicken soup and 8oz of sour cream. When this starts to bubble, add a cup of shredded cheddar (any flavourful hard cheese is good here) and a 1/4lb of bacon (cooked and crumbled).
Line dish with taters, cover with sauce. Repeat until taters and sauce approach the top 1". Add a layer of shredded cheese.
Mix a cup and a half of fine crushed cornflakes with 1/4 stick of melted butter. Cover the dish with this.
Bake at 350 for 30-45 minutes. Let cool for two hours. Enjoy! (Yes, before anyone comments on the fat content, I call this recipe "Guilding the Lily" for a reason.)
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