Summer Squash: Mama's Sauteed Squash

There are two foods that I associate with summer:  watermelon and Mom's sauteed squash.  That squash was on the table nearly every night throughout the summer.  I can still see those squash, draped over a fork and served up next to a steak fresh from the grill.  Aaaahhh....summer!





Mama's Sauteed Squash

4 squash
1/2 vidalia or other sweet onion
2T rice oil
1 T salt
1 t garlic powder

1. Cut the squash into thin circles.
2. Julienne the onion.
3. Heat 2 T rice oil in a skillet.
4. Add onion and toss to coat.
5. Cook onion until it begins to soften. 
6. Add squash and toss to coat.
7. Sprinkle with salt and garlic powder.
8. Toss again.
9. Cook squash on medium heat for 7 minutes or until it begins to brown.
10. Stir and cook again until lightly browned.
11. Serve alone or over rice.

Lullaby

Her breath steady, a gentle wheeze from her nose ...
The quiet roar of the AC keeping time ...
Golden lights dance off the haze, decorating the night sky...

Her breathing slows.
I watch.
A dream.

What are other mothers are doing now ... tonight?

I sleep.
Each sweet breath, a lullaby.

Artichokes: The Heart

The easiest way to get to the heart of the artichoke is to cook the whole thing and eat your way in.  But, sometimes, this just isn't an option.  So, for those of you who just need the heart, this post is for you!







Artichokes:  The Heart



Using a knife, cut off the top 1/3 of the artichoke.  Discard those leaves.  Remove as many outer leaves from the center as you possible.  Using a paring knife, cut around the outer edge to reveal the edges of the "heart". 

Hold the stem and cut off the next section of leaves to reveal the "beard".  Using a spoon, scoop out the "beard" and discard.  Cut off the stem where it meets the heart and discard the stem.

The remaining part is the artichoke heart.  Saute, steam, or boil for your desired use.