We had a little rain last night and it was just coming to an end when I went out to the barn.
After chores I ran a couple errands. Tractor Supply for grain and groceries at Wegmans.
By then the sun was out. The gardens leading into Wegmans are in full bloom.
When I got back to the farm I made a big batch of bean salad.
After lunch it took me a couple hours to mow the lawn.
While I was doing that, Gary made another batch of sauce.
We have an abundance of potatoes (more still in the ground), acorn squash and
this yellow squash. Never have see it before. Do any of you know what it is? Made it for dinner and after it had been in the oven for over an hour, it was still not soft.
Gary did the hand mowing while I made dinner.
Chicken, mashed potatoes (from our garden), bean salad and the squash that was a bomb.
There was an instant replay with the light tonight.
I'm in the mood to do some serious reading.
Night all.
Is it spaghetti squash where you scrap the insides out with a grapefruit spoon and it comes out in strings? I cooked one once from Robb’s farm market and they told me how to. It’s reading weather with these cooler nights. Last night I watched masterpiece theatre on PBS and enjoyed a new mystery show called Guilt. Kathy
ReplyDeleteDear Lori, what are you reading? I'm reading a mystery--the third in a series that I hope will be ongoing--by John McMahon and a book on World War II by Erik Larson--a fine historian. Once again, by the way, you've made my mouth water with the dishes you've put on the table for lunch and supper! Peace.
ReplyDeleteMy only thought is that the yellow squash was not ready I yet. The acorn squash won't keep once it starts to change color. This year I went with winter squash, but I will have to cook and freeze most of it to keep it from turning in storage.
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