|Good Morning Lakefront--I've always loved you so|
|Sunshine on my shoulders makes me happy|
|View from the playground|
|A cold dip before cooking|
|Chinese long beans|
|Those are some LOOOOONG beans|
|Spiraling them into the pint jars|
|Ready to marinate for a few weeks...|
|Ready for my close-up|
|Fairy Tale eggplants|
|Local seedless red grapes--perfect snack!|
After my comments on the Squash-a-mole recipe last week I bought more oversized summer squash to roast, puree, and freeze. I am still finding new ways to use this delicious "sauce."
Sauteed Broccoli and Garlic with Squash-a-mole Sauce over Pasta
Broccoli portion of recipe adapted from 1000 Vegetarian Recipes by Carol Gelles.
|Tasty through and through|
4 servings Pasta (I used Tinkyada GF Spinach Spaghetti), cooked al dente in highly salted water
1 T. grapeseed oil
4 c. broccoli florets
1 T. minced garlic
1/8 t. red pepper flakes
3 T. water
Salt, to taste
In a large skillet, heat the oil over medium-high heat. Add the broccoli, garlic, and red pepper flakes; cook, stirring, until tender-crisp, about 4 min. Add the water and salt; cook, stirring, until the liquid has evaporated and the vegetables reach the desired doneness, about 3 min. longer. Add squash-a-mole and toss to combine. Serve over warm pasta.
I've been in a list-making mood lately. I made my fall/winter knitting project list--leaving room for impromptu projects, especially after the stash of gorgeous wool skeins my mom just dropped off from a rummage sale score. I also made my end-of-season list of what I still want to preserve. The clock's a tickin' and there's still lots to do. Hopefully I can take time to enjoy the weather, my daughter, my family, and the garden in the midst of all the hot-water-bath canning. Though spending the day in the kitchen also makes me very happy--and this weekend as a batch of tomatoes was processing and V was napping, I sat and did a jigsaw puzzle--another one of the simple pleasures in my life.
|An hour or two of entertainment for me cost a whole 40-cents|