Squash Archives - Pennywise Cook

Yes, I’m still around. Is my sanity? No, but I’m making it.

My husband left for a business trip just as a double ear infection set in on my little one. Not sure why this particular one has decided to be the worst, but I think we might be over the worst of it. My children always tend to run really high fevers no matter what they have so I immediately jump to high alert trying to figure out what it is. It usually ends in a doctor visit and the impending “It’s a virus and it’ll have to run it’s course“ from the doc. Or it ends in antibiotics and horrible diaper rash from the other impending situation….diarrhea. Oh the joys of motherhood, right?

On a less runny note….

HAVE

SQUASH!

Forgive my excitement, but one of my tomato plants died and I should’ve had a funeral for it. Instead, the result was a tiny tomato that was so small that my mom thought I was growing grape tomatoes. When “harvesting” my one little tomato, I asked my oldest to carefully take it inside. She proceeded to throw it in the air and exclaim that “she can play ball with it!” My heart sunk and then I calmly removed my poor little tomato from her fingers and took it inside. You’ll be glad to know that it survived the game of catch and that it’s sitting on my kitchen counter.

I can’t even eat it. It’s too special.

Sooooooooo, long story short. I have actual squash growing now! I have a few of them, actually. Isn’t it cute? I’m so proud. You may remember that I hated on bees because of their lack of help in my squash growing processes. I think they must have read that post and sent out their queen bee to do some quality control on my garden. I can’t wait to make up some of that yummy oven “fried” squash from my own garden!

Hair cut…yes I got one. It’s very, very, very, very, very (plus about a million more verys) short. Probably the shortest that I’ve ever gotten it cut. Probably not even as short as you would think, but short to me anyways. I also got highlights because it came with my Plum District package. It was a fantastic deal. $52 for shampoo, conditioning treatment, cut, and partial highlight. I had Plum Dollars so I actually didn’t have to pay anything at all. Which made it ok that I’ve already dyed it back to brown.

Yes, I couldn’t stand the highlights. I’m ridiculous and wishy washy I know. But it was free and the highlights washed me out.

So there’s an update on my life. I hope that all of that didn’t bore you…

I’m very random aren’t I? How is your week going? SHARE with ME! 🙂

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Oven “Fried” Squash And Another Reason I Don’t Like Bees

I absolutely cannot grow a squash to save my life. I started a little garden for herbs and a few veggies earlier this spring and for some reason, mother nature refuses to help me produce even one sign of a squash in my garden. I checked out Google and the only explanation that I can come up with is that we have no bees. Well, at least no bees that want to help me grow some squash. The bees have to transfer pollen to the blossoms while they are open in the mornings in order for the blossoms to produce a squash. Apparently the bees around here don’t like me and don’t want me to have yummy squash this year.

I see them flying around all happy and landing on the weeds, probably pollinating the weeds in place of my squash. Forgive me, I’m a little bee bitter right now…

On a less bee-hater note, Aldi does have great prices on squash and my in-laws have a bountiful garden that we get veggies from. So I don’t have to go without. I love my squash fried, but you know me and my frying. Unlike Nike, I just don’t do it. I usually try to find a way to make things taste fried without the actual frying process. This recipe gives you exactly that!

See how crunchy they are? If you bake them too long, they are almost like chips because they are so crunchy. But you won’t have that problem because you’ll bake them just right.

They are oh so yummy. These definitely satisfy that hunger for “fried” squash. I got this recipe from that cookbook that I told you about the other day and come to find out this particular recipe came from a cookbook from 1983! Southern Living’s Cook Light.

Only 64 calories per serving and worth every one.

Oven “Fried” Squash

Recipe Type: Side Dish, Vegetable

Author: MTEMC Company Gifts of Christmas Cookbook,

Crunchy, tasty “fried” squash from the oven.

Ingredients

1/2 c. Cornmeal
1/2 Tsp Salt
1/4 Tsp Pepper
2 Egg Whites
1 Tbsp Water
3 Medium-sized Yellow Squash, cut into 1/4 in. slices
Cooking Spray

Instructions

Preheat oven to 450 degrees.
Combine cornmeal, salt, and pepper. Set Aside.
Combine egg whites and water; beat well.
Dip squash into egg and then dredge into cornmeal mixture.
Lightly coat a baking pan with cooking spray. Place squash in a single layer.
Bake for 30- 40 minutes turning once.

Notes

Ok here are my notes on this one:

I would use LESS pepper than this calls for. It was a little spicy with 1/2 teaspoon if you ask me. You might even use a different spice like paprika in it’s place.

I considered my squash to be medium-sized, but I could fit only 2 of them on my pan. You may not really need 3.

I ended up needing more like 1 cup of cornmeal so have more on-hand in case. There was plenty of egg whites, however.

30 minutes was too long. I would say more like 10 minutes, then flip and then another 10 minutes. Or perhaps reduce the temperature.

Enjoy!

Hair Cuts, Ear Infections, and Squash

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Oven “Fried” Squash And Another Reason I Don’t Like Bees

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