lolcats

Have you seen that website? Its hilarious. Some of the pictures are only mildly amusing, but some have me literally loling. Anyhow This is the link to their website. Here are a few images that I found hilarious today:


see more Lolcats and funny pictures


see more Lolcats and funny pictures


see more Lolcats and funny pictures

Squash Time

I like squash. There are so many different ways to make it and make it taste good. Even steamed, its something that with some butter, salt and pepper that you cant ever do wrong. This time of year is kind of a transitional period between summer and winter squash, and both are pretty readily available for decent prices at the supermarket. So is cheese. And that is one way to make squash REALLY good! So Tillamook has a recipe on the back of one of their shredded cheese packs that Willa and I decided sounded good, and so in the kitchen she went with squash and cheese and Cheesy Zucchini Gratin came out of the oven. It made a really good side dish for some cherry glazed pork chops that she made along with it. This was yesterday. Today we are having stuffed acorn squash and mashed potatoes.

Tillamook Cheesy Zucchini Gratin
1 Tbsp oil
6 medium zucchini cut into 1/2 inch rounds
3/4 cup chopped onion
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp pepper
1/4 cup water
1 1/4 cup Tillamook Shredded Colby Jack cheese, divided (Or what ever brand your supermarket carries
1 cup fresh breadcrumbs (we use gluten free for Willa's allergys)
1 Tbsp butter, melted

Preheat oven to 375 degrees. Heat 1 tablespoon oil in large pan. Add zucchini, onion, garlic, salt, pepper, and water. Cook over medium, stirring occasionally for 10 minutes just until zucchini is tender. Remove from heat and let rest for 10 minutes. Combine 3/4 cup cheese with vegetable mixture and pour into 9 inch pie pan. In a small bowl, moisten breadcrumbs with butter; mix in remaining 1/2 cup cheese. Sprinkle evenly over top of pie.
Bake for 30 Min until golden brown and bubbling.

Stuffed Acorn Squash
2 Acorn Squash
2 chub of sausage
1/4 onion diced
butter
a handful of shredded cheese

Cut the squash in half, remove the seeds and membranes. Poke holes in the meat of the squash, and butter. Combine the sausage and onion, and fill the cavity with the mixture. Bake in a shallow dish with a small amount of water in the bottom at 375 for about an hour to an hour and a half. Before removing the squash, sprinkle with cheese and continue to bake until the squash is tender and meat is done.

Half of one of these is meal enough for one grown adult. It really ends up being a lot of food, esp when you add a side dish like mashed potatoes, or even some dinner rolls.

Another way to have winter squash is to take some cooked squash (like hubbard, or even acorn, but not the previous recipe) and butter it and sprinkle some brown sugar on it. Its quite a filling treat that will cure a sweet tooth.