Sara's Summer Squash ...p81

A lot of you (especially men it seems) don't like this illustrious, dull vegetable, therefore, we cooks disguise it with tomatoes, eggplants, zucchini and cheese and call it Ratatouille, hoping that you will find it palatable.  In reality, I think squash suffers from a bad reputation because of its presentation in just about every institutional cafeteria as a "squashed," overcooked, tasteless vegetable devoid of any flavor.  Unlike the crisp explosion of moisture refreshment you get from sliced cucumbers, the moisture derived from sliced, cooked squash tastes like, well, slime.

Yet, I love squash. I love the beautiful yellow blossoms that indicate the vine is about to bear fruit, and usually lots of it.....  I love the satisfaction of pulling a basketful of squash off the vine, and just looking at it on my kitchen table for days.  I love the creamy yellow of the skin.  I love, even more, eating it when cooked up in a tasty casserole like Sara's Summer Squash. 

The critic enjoyed this recipe as much as we did.

Hardy Appetit!

Fried Yellow Squash ...p81

If you're gonna fry, fry a vegetable!

In this case, yellow squash - though I venture to say zucchini would make a nice alternate.  I must say this very simple recipe makes a scrumptious side to your entrée:  a southern classic that deserves universal appeal.  Nana, the critic, agreed that it had just the right amount of crispness and saltiness.  I served it with Alton Brown's Fish 'N Chips (minus the chips) and this was a wonderful combination.

Fried Alaskan Cod & yellow squash - YUM.

Hardy Appetit!