I really need a better name for this than “squash bake”

Right now I just finished eating some left over enchiladas  that are pretty yummy. Paul and I just got back from the grocery store and there aren’t many things that make me as happy as having a fully stocked kitchen. I even bought some cans to make some jam with the strawberries and blackberries from the yard that we have been stockpiling in the freezer.

Anyway, the other night I made a sort of casserole type thing. First I made saffron rice and placed that in the bottom of a dish.

Then I tossed some summer squash and tomatoes with olive oil and herbs and stuck them on top to look pretty.

pretty colors!

yup.

It looked pretty much the same when it was cooked.

I think I would add more liquid if I was to do it again, maybe some broth or use juicier tomatoes, maybe?

I served it with a warm bean salad with herbs and greens from the yard, some lightly steamed carrots chilled with mint from the yard, and an iceberg lettuce salad ( I know! I never eat iceburg lettuce, but my mom gave it to me) I also drank it with a really good ginger pale ale.

We STILL haven’t had any ripened tomatoes in our yard! It has been such a cloudy summer that the tomatoes don’t know what to do. We have lots of green beans and yellow squash so far and I see a nice pumpkin that is ripening. I had to cut down the skeletons of the daisies today, that’s always a hit to the end of summer. I have been making plans for moving some plants around in my yard when it cools down a little more.

 

 

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