today's gardening/cooking tip
Okay, so we all know that if left unchecked, squash will grow exponentially in just a few days provided the conditions are right.
Since my neighbor was kind enough to not pick any while I was away, I have a few almost ginormous specimens. Wife made a sauce using the green guys. The yellow fellows get grilled. Cut them so you can get nice even pieces about 4 to 5 inches long (10 cm). Coat them in olive oil - evoo as Rachel likes to say. Salt n peppa and maybe some eyetalian herbs. Put them on a very hot grill. After a minute position them to a 45 deg angle to get a nice looking grill mark. Then flip and grill until the 'shell' is charred. Maybe give em another swipe of oil. DE-lish.
Today's offering... with pork chops, 50 little neck clams done on the grill in a pan and corn on cob... I'm still on vacation!