Monday, June 17, 2013

Ahhh, summertime!

Squash Croquettes
2 cups yellow squash, finely chopped
1 cup onion, finely chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
½ cup plus 1 tablespoon all-purpose flour
vegetable oil
In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour. In a skillet, heat ½-inch oil over medium-high heat. Drop batter by tablespoonfuls into oil. Cook about 3 minutes per side or until golden brown, turning once. Drain croquettes on paper towels.

I didn't chop my squash finely, but they were still so good. Since my squash is doing NOTHING, I bought some from the local farmer's market.
No grow squash...

 May was just way too busy. Both boys had program after program, parties, picnics, field trips and more. I barely sat down, let alone stopped to edit pictures. We've been frying squash and zucchini twice a week, eating fresh cucumber and tomato salads and enjoying sauteed green beans weekly. My uncle gave us two stalks of Brussels Sprouts to clean and eat....too much work, but the end result was delicious and I had plenty to share. I'm waiting for his buckets and buckets of tomatoes to make salsa. My jalapenos are plenty and HOT. I made poppers for our Father's Day dinner yesterday.
I have been busy watching my SPURS in the semi finals and finals and hosting RUF students, cousins and more. I hope life will slow down a bit, but I doubt it.
 In late May...
 This morning...June 16
Happy tomatoes, cucumbers, and beans!!! 
 This was our Memorial Day trifle...yellow cake, vanilla custard and whipped cream layered and topped with berries to make a flag. It would be perfect for July 4th!!
I hope this finds you well. I plan on blogging more often this summer!
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