What I'm cooking
So we joined a CSA this year. Community Supported Agriculture. That means we paid a flat fee in the spring to receive local produce and fresh eggs all summer long from a farm in the next county. It has been WONDERFUL. Not just having farm-fresh everything, but since we never know what we're getting until we pick it up, we're discovering all kinds of new stuff that comes out of the ground that we've never heard of or tried before. Do you know what tatsoi is? How about purslane? Yah, we didn't, either until June. What they are, though, is frickin' delicious. So is delicata squash, which I'd never had before. And purple peppers. Who knew Peter Piper was picking something palpable? This experience has rocked my world.
The only downside is that we've gotten so much fresh produce that sometimes, it's hard to finish it, especially when I'm on a deadline and not able to cook as often as I'd like. Which has been the case for the past few weeks. It hasn't been unusual for us to make a dinner out of a bunch of veggies roasted in olive oil and some spice-du-jour mix, then throw it over rice or quinoa. (Why, yes, we do feel extremely smug about our nutritious lifestyle. Thanks for asking.) Sometimes, though, even that doesn't use everything up. And the freezer is getting full. (On the up side, there's gonna be lots of veggie soup this fall.)
We've especially had a real bounty of yellow squash. Like lots of yellow squash. Lots and lots and lots of yellow squash. Thankfully, I found some recipes online that have made short work of most of it. Including one for squash bread, which I didn't think was going to be that good, but wow, did it turn out yummy! I made some tweaks of my own to suit our tastes, so I hope you enjoy this as much as we have. Bonus, the "batter" is pretty sticky, so I'm going to try it as drop biscuits next time and just shorten the baking time. Anyway, bon appetit!
Cheesy Herb Yellow Squash Bread
The only downside is that we've gotten so much fresh produce that sometimes, it's hard to finish it, especially when I'm on a deadline and not able to cook as often as I'd like. Which has been the case for the past few weeks. It hasn't been unusual for us to make a dinner out of a bunch of veggies roasted in olive oil and some spice-du-jour mix, then throw it over rice or quinoa. (Why, yes, we do feel extremely smug about our nutritious lifestyle. Thanks for asking.) Sometimes, though, even that doesn't use everything up. And the freezer is getting full. (On the up side, there's gonna be lots of veggie soup this fall.)
We've especially had a real bounty of yellow squash. Like lots of yellow squash. Lots and lots and lots of yellow squash. Thankfully, I found some recipes online that have made short work of most of it. Including one for squash bread, which I didn't think was going to be that good, but wow, did it turn out yummy! I made some tweaks of my own to suit our tastes, so I hope you enjoy this as much as we have. Bonus, the "batter" is pretty sticky, so I'm going to try it as drop biscuits next time and just shorten the baking time. Anyway, bon appetit!
Cheesy Herb Yellow Squash Bread
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. each of three different dried herbs (I like thyme, oregano, and basil), or 1 tblsp. Italian herbs
- 2 green onions, minced
- 1 heaping cup shredded Kerrygold Dubliner cheese
- 2 eggs
- 1/4 cup olive oil
- 1/2 cup milk
- 1 cup grated yellow squash
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the dry ingredients and herbs, then stir in (well) the green onions and cheese.
- In a smaller bowl, whisk together the eggs, oil, and milk.
- Add liquid ingredients and squash to dry ingredients and stir until just combined.
- Scrape batter into a very well greased loaf pan and bake for 50 minutes.
- Enjoy!
What I'm reading
Flying Solo
Linda Holmes
I literally just started reading this last night, and I am hooked. Call it my last summer reading hurrah, since autumn generally attracts me to denser, more serious stuff—lots of nonfiction, memoirs, and whatnot. So far, this has been a delightful, entertaining read full of the kind of characters I love most, and it's taking place in Maine, a state that holds some seriously fond memories for me and my husband. I can't wait to see what happens next.
Also, like our protagonist, I also had an Aunt Dot, one who was like a second mom to me. (In more ways than one, since she was my actual mom's twin sister.) That alone was what drew me to buy the book in the first place, but the characters and story and writing are gonna keep me turning the pages quite avidly.
What I'm watching
My Life is Murder
Acorn
Yay! Season four of "My Life is Murder" is out! If you haven't seen the first three, run forthwith to watch. Number one, Xena—duh. Number two, New Zealand, which is GORGEOUS. Number three, murder! Murders I almost never figure out until after Alexa does.
Even better (at least for me), there's a host of wonderful characters that makes for a great ensemble cast. Sidekick Madison Feliciano is hilarious and has the best earrings. The extremely attractive detective Harry Henare never disappoints. Neither does equally yummy café owner Reuben Wolf. Even Alexa's ne'er-do-well brother is a charmer. I seriously love this show.
What I'm listening to
|
Paul Simon - "Graceland" I have been going through a huge nostalgia phase. This CD blew me away when it first came out, and it hasn't lost one iota of its power. Johnny Clegg & Savuka - "Cruel, Crazy, Beautiful World" More nostalgia. And more than one song that makes me cry. Really miss this guy. Various Artists - "Putumayo Afro-Cubano" Gotta send summer out on a good note. Or some excellent notes. I love this collection. Nina Simone - "The Essential Nina Simone" There are a lot, lot, lot of reasons to love Nina. And many of them are on this CD. For when you want a little sugar in your bowl... |