Jun 29 2009
Here are a few vacation photos. I have to sit in the “hot zone” outside the Resort Office in order to check email, etc… So, I am not spending much time on line. And that’s okay, because this is a vacation.
Jump!
One of the neighbors
His color is improving!!
Jun 25 2009
Mark had a great day … and so did the rest of us. Here are a few photos of the fun.
Jun 18 2009
Summer Squash Casserole
Ingredients
4 to 5 Medium to Large Summer Squash (washed and sliced)
1 jalapeno pepper (washed, seeded and finely sliced or chopped)
1 Medium onion (Vidalia or other) cut into this rings and separated
1 tsp salt
¼ tsp fresh ground pepper
1 C Sour Cream
1 C bread crumbs, cracker crumbs-whatever you have on hand (divided in half)
½ stick butter (melted)
1 C shredded cheese – cheddar, or your choice (divided in half)
1 medium baking dish
1 large sauce pan with lid
Directions
Preheat oven to 350 degrees.
Place the first three ingredients in the sauce pan. Add water to a two-inch depth and cover. Bring to a boil at medium to medium-high heat. Reduce heat but maintain boil until squash is fork tender but not mushy. Make sure water remains in the pan so that the squash does not burn or stick.
Drain in a colander. Smash in colander, in sink, with a potato masher or large wooden spoon. Stir to encourage draining. Let sit 2-3 minutes to eliminate add’l water. Return mixture to the pan. Add salt, pepper, sour cream, ½ C cracker crumbs, and ½ C cheese to the mixture. Thoroughly combine. Rub the baking dish with oil or butter, or spray with non-stick cooking spray. This helps make clean up easy. Place mixture in baking dish.
Combine melted butter with remaining cheese and cracker crumbs. Spread evenly across the top of the casserole.
Bake uncovered at 350 for 30 – 45 minutes, depending on your desired level of “crispy crust”. Remove from the oven, serve and enjoy!!
Jun 09 2009
“Emma, you know me for what I am. Perhaps if I loved you less, I could talk about it more.” - Mr. Knightly
