Many, many thanks to all of you who are contributing suggestions for this project and believing in me and being general good sports about how much fun this is going to be. You are welcome at my dinner table any time. Those of you who haven’t yet bet on me and are still naysaying, you can suck it.
So I’ve been itching all week to get this show on the road, but per my own rules of engagement, I don’t get to fire my first shot until Monday. In the meantime I’ve gotten my fill of eating out every night, and we had a fantastic dinner at La Tavola, which is celebrating tomato season right now with its annual Tomatofeast. So. Delicious.
Today, unable to contain my excitement any longer, I got up early and went to the East Lake Farmer’s Market to see a man about some squash. I thought the whole thing would be thrilling. I would take my camera! I would buy some squash! I would take a picture of me buying squash! I imagined a photo of me with the farmer, ala American Gothic, but proudly holding squash instead of a pitchfork, and smiling instead of scowling. So, not really American Gothic at all. But the farmer from whom I bought my squash for this week’s battle, a man whose livelihood depends on the consumption of produce items, wasn’t as charmed by my hatred of vegetables as I thought he should be. In fact, he had the same reaction everyone else does. “You don’t eat vegetables?” Boo farmer.
So. I’m all squashed up and ready to go. Ready. Steady. Ready. Steady.
Wait. Wait. Wait.
6 thoughts on “the waiting game”
You can do it! Squash can be AWESOME! Once you try it grilled, if you like cheese, I will send you a recipe for squash casserole. SO YUMMY in the fall 🙂
Ooh, can you send it? I’m doing squash casserole first!
Dear, I am so proud of you. I will, of course, be following each week, and on the weeks of less “advanced” vegetables, I will share the really good recipes that have convinced your father to eat vegetables…..he hasn’t always, you know. Here’s the infamous Squash Casserole recipe. Contrary to what you may remember, it’s actually quite delicious – and VERY easy! I checked it again last week!
6-8 yellow squash, sliced
2 tablespoons butter
1 cup grated Sharp Cheddar Cheese
1 cup (or so) cracker crumbs (saltines work best)
Boil squash with salt & pepper to taste until tender. Drain well, return to pot. Add butter and mash. Add eggs and mis. Pour into buttered bakign dish. Sprinkle with cheese. Top with cracker crumbs. Bake at 350 COVERED for 15 mintues. Uncover and cook for 15 more mintues. Yuuuuuuummmmmm!
Make that “add eggs and MIX.”
Tomatofeast sounds fabulous! Wish I could partake!
We’re actually doing squash casserole tonight as well, you know, as support. Only ours will contain onions.