‘Life is a one time offer-use it well’
After being back in Houston for three days I was ready to get back home. I had a great time visiting with my Daddy and on Tuesday spent the day thrift store shopping with my sis and best friend Rho. We ate lunch (and of course had margaritas) at El Tiempo, one of my favorite Mexican restaurants. Since we were in the area I asked my sister to drive me through Glenwood Cemetery. It is a beautiful memorial park and resting place of many founders of Houston. Before I moved to North Central Texas I would occasionally spend Saturdays walking the park, taking in the grandness and reading the historical markers. It is a downtown oasis with century old oak trees, monuments of the finest craftsmanship and the Houston skyline as the backdrop. Awesome, awesome place.
It was a gorgeous day and we enjoyed catching up. 🙂
It seemed like the drive home took forever. I was way to exhausted to cook. All I could manage to do was defrost a small meatloaf I had frozen a week or so ago and I had that with a microwaved potato. Today I am still dragging around but did bake some squash for dinner and catch up on some reading. I dug out an old cookbook (The American Woman’s Cook Book – Published in 1940) and have been poking through that. There are some strange things in there, ‘Scrapple’ to name one, which mush made from pork scraps, flour and cornmeal added and formed into a loaf, sliced and then fried. No thank you, however I do respect the fact that no part of the animal was wasted.
I do intend on trying some of the canning recipes, especially figs. Yum! 🙂
- 1 medium zucchini, sliced
- 1 yellow summer squash, sliced
- 1/2 cup onion, sliced
- 1 medium tomato, diced
- 1 jalapeño, diced
- 1 Tablespoon fresh spicy basil, chopped
- 1/3 cup parmesan cheese, grated
- 2 Tablespoons cooking oil ( I used walnut oil)
- Salt and Pepper
- Garlic Powder
Slice the squash and onions, dice the tomato, dice the jalapeño and chop the basil. Sprinkle with salt, pepper and garlic powder. Toss until well blended. Top with grated parmesan cheese. Cover and bake until squash is tender. Bake at 350 degrees F for about 30 minutes.
Have a great day