When you see these guys flittering around, you know for sure that summer is upon ya. While taking some shots of this wingy dude, memories of chasing, and sometimes catching, dragonflies on my grandma's clothes line came to mind. I don't remember ever being entertained as a kid but I sure did think of some entertaining stuff myself. It could be that it didn't take much to entertain me? I think kids today would think we were boring.The house fly population hasn't suffered a decrease in population down here in my south. MeriKate left the back door open last evening and I've been swattin ever since!
The first of the sunflowers have started blooming. I bought Zach a variety of seeds this year and this is one of the dwarf variety which is an early bloomer I reckon.
I'm keeping an eagle eye on this little vine and it's little buddies. This is going to grow and develop into some fine tastin' cucumbers some time soon.
The Man's garden is growing tall and strong and we've been picking summer squash for a little over a week now. Being a southern gal and all, I know most of 99 ways to cook up this summer bounty. (I may be exaggerating the number here) We've already had them sliced thin, rolled in cornmeal, and deep fried in canola oil. After cooking I lay them on paper towels so they'll still have a slightly crispy texture (sometimes). This is some FINE eatin'!
I've sliced them lengthwise, seasoned them with whatever my hand landed on from the spice cupboard, and put them on the grill until tender. Healthy but still fine!
I've sliced them up with an onion, added them to a hot skillet with a couple tablespoons of olive oil, seasoned with ground pepper and salt, then turn the heat down low and let them sautee for a bit. After turning them over, I sprinkled cheese on top, and put the lid back on until the cheese melted. DELICIOUS!
Tonight I'm going to stuff em! I cut them in half (lengthwise), scoop out the insides and chop that up with some ground round, onion, egg, and bell pepper. Then I stuff the squash boats with that and throw it into the oven until the stuffing is done. Tonight I'll only sprinkle cheese on top since I forgot to buy tomato sauce at the grocery.
That's all the stuff I can think of for now.
12 comments:
As usual I totally enjoy your pictures. These made me miss sitting at my grandmas in the summer. Sometimes I wonder why we ever had to grow up!
My mouth is watering!
What a gorgeous sunflower...I don't think I've ever seen them that colour before.
Man, you totally made me hungry.
Have mercy those plants look nice! I was sitting on the front steps watching Jeff work in the yard today, and for some reason I thought of you.
You know any rain dances that work? We're desperate here in GA.
wanda=)
Doing a little link hopping and stumbled across your site. You have good STUFF here. Nice blog, and I love your photos.
Talking about the squash made me hungry, all through the summer I will get fresh squash straight out of the garden and sautee them with onions and olive oil - hadn't thought of putting the cheese on though, good idea. ec
I loovveee dragonflies! And I had no idea sunflowers could be different colors! That's awesome. :)
You take the most beeeyoootyful pictures, Brenda!
I love all the pictures, but the one of the dragonfly on the clothes pin could win an award, I'm SURE of it!!
Your squash recipes are awesome!
Mizz Brenda those pictures are soooooooooooo beautiful! and I love that sunflower, i've never seen one in that color. Tine leaving Brenda's blog mouthwatering
In your squash recipe, do you brown the ground round first or use it raw? About how long does it take to bake? Sounds good. We love squash.
Joyce, I stuff them with the raw mixture and put them in the oven heated to 350. I check them after 35 minutes with the inserted knife test, if they appear done, I sprinkle cheese on and put them back in for 5 minutes or so.
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