the squash is in!
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| these two grew together! |
We also have blueberries:
and our crepe myrtle has burst into beautiful pink blooms!
hope you're having a great week so far! ITS HOT HERE, LOL
and onions!
and our crepe myrtle has burst into beautiful pink blooms!
hope you're having a great week so far! ITS HOT HERE, LOL
GIRL I think it's hot EVERYWHERE right now! Watching our Cubs home games we've seen umpires and pitchers having to be carried off the field (day games)! Just brutal. I stay mostly indoors unless I'm in the pool or going to church! Your squash and blueberries are just gorgeous. My mouth watered seeing those breaded slices frying up in the pan! And I could almost smell those gorgeous onions! You should see TG's tomatoes! Roma and Cherry are what he has been bringing inside. I eat the cherry tomatoes like candy and slice up the Romas to have with our dinner! Yay summer! xoxo
ReplyDeleteOMGOODNESS!!!!! look at you!! yellow squash is my 2nd favorite summer vegetable, corn on the cob my first!! everything looks great, i love fresh onions. i add them to yellow squash when i saute it!! it's hot here today too...the past few today's. it is supposed to be a high 0f 102
ReplyDeleteYour fried squash looks scrumptious! Your photos are lovely. Thank you so much for sharing.
ReplyDeleteOh, that all looks so wonderful!! Your squash are beautiful! Do you put a batter on the squash when you fry them like that? do you add onions? Just wondering how you cook yours. I fry mine in butter with sliced onions. I don't add any batter to them. Sometimes I cook zuuchini and yellow squash together. I also love it raw in a salad. Your onions look wonderful too, and you have SO MANY BLUEBERRIES! Wow!! We could make lots of blueberry pancakes and muffins with those! And PIE! Must have PIE! Blueberry lemon cake is nice too. And again, I love them fresh/raw on cereal or yogurt, or just to eat alone or with other fresh fruit. Such a wonderful versatile fruit. You are blessed to have so many!! And your Crape Myrtles are beautiful!!! I think you live in paradise! You are blessed for sure. Thank you for sharing it with us!!
ReplyDeleteOh, the season of SQUASH!! What a wonderful gift to the kitchen, and how it fits into any menu, as vegetable side, or snack-like satisfaction, or pickled by canny canning Southern ladies, whose recipe is dotted with sugar-drops. Just getting enough squash at a time is a feat sometimes, and less than two gallons requires a bit of juggling the vinegar and salt. We Pretended to have the "first of the season" the other day, straight from the grocery, with just some sauteed onion, salt and sugar, with no liquid added, and the final small wait beneath the lid made all unctuously smooth and tender.
ReplyDeleteWe have our one real meal about three, so by eight, we're ready for a bit of fruit and cheese, or some other cool tidbits. What was left of the squash sat in the cool of the afternoon (air conditioners full run) and later, the soft cheesy slices of the cooled cornbread anointed with a bit of the juices collected in the pan were like the tastiest of unusual salads. We've decided to make a start-from-scratch big one of those next store trip, crumbled bread tossed with small greens and moons of crisp Vidalia.
Thank you for the Crape Myrtle---my very favorite, and its cheery pink is soothing my day as Sweetpea and her Mama and their State Band fly home from Prague after an eleven-day tour. I've been plotting their arc across the countries, gauging with the time gap and "Being There" in spirit as they played each concert. God speed and Traveling Grace to them all. And a lovely SUMMER to YOU!!