"You know, you've changed the way I think about things," Daddy said to me, over a particularly bountiful Sunday lunch Mama had put on the table. "Really?" I asked. "In what way?" I was expecting some revelation about how my great insight had profoundly affected his view of the world. "Well," he said, taking a bite of his stewed squash, "I didn't used to eat yellow vegetables. But now I do." (That's Daddy above, in the 1950s. Today, at 74, he still has all that hair. Now, I can't prove that eating squash had anything to do with it, but you never know . . .)
STEP 1: Start with 4-5 medium-sized squash.
Mama: "Not those great ole big ones."
STEP 2: Cut off the ends and slice off any brown spots on the skin of the squash.
Mama: "I don't want any spots on my squash!"
STEP 3: Cut each squash into quarter-inch slices; place in a boiler with about 1/4 cup of water (which won't be enough to cover them).
Mama: "You don't need to add a lot of water because squash already have water in them."
STEP 4: Sprinkle with salt and pepper; add 1/2 a medium onion, thinly sliced, plus 3/4 TBS sugar and 2 1/2 TBS butter.
STEP 5: Bring to a boil, then cover and reduce to medium heat (a notch or two to the left of bottom-dead center on your stove knob). Cook until tender.
Mama: "I always start everything on high and then the minute it boils, I cut it down. Just stick a fork in it to see if it's tender. When it's tender, it's done."
I became honored to get a call from my friend when he identified the important ideas shared on your own site. Browsing your blog post is a real amazing experience. Thanks again for considering readers much like me, and I wish you the best of achievements being a professional in this field.
Posted by: Nina | March 04, 2013 at 10:47 PM