Ever since I was a young girl, I very often was in the kitchen with my mom preparing food for our large family. I was the one to be the kitchen helper, since I was the oldest female in a family with seven children.
So many wonderful memories were created there in our tiny kitchen. Mom was always instructing me on how to make this or that but we didn't just speak food recipes. It was time spent just one on one.
It didn't happen very often, lots of little kids to tend to.
But she made me feel special, we shared little secrets and a giggle now and then over some silly thing I said or did. When I was twelve, my youngest sibling was born, #7 , a beautiful baby girl. She stole my heart.
It was the day after she came home from the hospital that mom called me into her room while she was breastfeeding my baby sister to have a talk.
With smiles in her eyes and a gentle voice, she told me everything about how my sweet little baby sister REALLY got here.
Oh, the things we remember , so vividly sometimes and so unexpected.
Let's talk food shall we. As I was saying, my love of cooking started way back.
Oatmeal was a staple in our home. I could whip a pot of it in no time and the kids ate it up once we added a dollop of syrup on top. A great way to start the day.
Homemade granola is one treat I could eat everyday.
The basic recipe is:
1 tbs. oil
2 cups of oats
1/3 cup butter
2 tbs. honey OR maple syrup (my fav)
sprinkle of brown sugar.
Mix together, spread on a cookie sheet and bake for 20mins @350.
Now add some really good stuff, like dried fruit, I love cranberries, nuts, for me any kind of nut will do, I love them all! Even tiny chocolate chips can be sprinkled in for that special occasion.
What to do when so many cucumbers are in at the same time?
Make some refrigerator pickles.
Another quick and easy recipe:
Slice the cucumbers lengthwise, pack in jars.
1 cup of water
3/4 cup white vinegar
1 tbs. sugar
1 tbs. salt
A hand full of fresh dill or (1-2tbs of dried)
1 tbs. whole black peppercorn
2 cloves of garlic, minced.
For a little extra spice, crushed red pepper does nicely.
Pour brine into the jar making sure, the soon to be pickles,
are completely covered.
Refrigerate for at least 72 hours, shake your jars whenever you can. They can be eaten then, but the longer they sit in the brine the more flavorful they are.
Oddity of this summer squash.
As the summer gardens flourished this season, this odd fellow appeared. It looked like a green speckled football. It was hard skinned and heavy. A solid something?? squash?
It was green skinned like a zucchini, but the shell was much tougher. And it's shape was more of a spaghetti squash. With both zucchini and spaghetti squash growing in the same area of the garden, I guess the wind, a bird or insect must have cross-pollinated it to give us our fabulous football squash. 😄
It was confirm as soon as I split it open, the flesh shredded like spaghetti but it tasted like zucchini.
I stuffed them with tomatoes, mozzarella cheese and sweet basil.
What a meal...YUMMY!!
With still a few more of these oddballs to pick, I switched gears to the baking side of kitchen fun.
Making bread with the football squash.
All I really did was use my zucchini bread recipe and use the football squash instead.
Came out really moist and delicious.
Shared a loaf with my neighbor.
Always around to keep you cooking, tossing a handful of these beauties into my mouth was a frequent occurrence.
With broccoli being picked daily and potatoes being plucked, add @thebigsweed 's favorite meal, a juicy burger right off the grill.
Morning harvest, mid summer.
Thanks mom,❤️ you still inspire me in the kitchen.
Although you are not here in body, I know your gentle spirit lives in my heart.💖
Let's have a cup of tea.☕️
Hope everyone in #hive land is sharing the love.
Although I will probably get fish slapped for posting on Tuesday,
I'm still sending hugs to my first pals on (steemit ,am I allowed to say that 😕😏😁❤️)
My first friends, all those crazy, fun, food fighting fanatics,
THE CREW FROM #fff, that's #foodfightfriday brought to us by @jlsplatts, @dandays and @idig, going way back to when I did my first post.
Be well , stay safe, share the love.