6.24.2011

Friday Fun: Where I've Been Sitting This Week Plus Debbie's Summer Vegetable Medley

I've had a great blogging vacation.  I think I'm actually caught up on reading all of my favorite blogs so I'll be back next week with some new stories for you.  As we end our "Cooking With Friends" week,   I thought I would have a little fun and tell you where I've been sitting all week since it's not at my usual desk.

I've had my morning tea here.



During my daughter's naptime,  I sat here and caught up with my favorite blogs, the news, and of course, those time-consuming social media sites. 


Around happy hour, I would grab one of  North Carolina's own Duck-Rabbit Brew from the kitchen before prepping dinner. 


And sit here for a little while waiting for the beach bums to come inside after a day of fun and sun. 


We've been in Topsail Beach, North Carolina all week with my husband's family.  My mother-in-law has rented Beach Place Too for six summers now.  My son calls it "Ha Ha's Beach House", and if she owned it I'm sure that would be the house's name.   

It's been the best week! We've all had so much fun especially this little one.

Nothing is better than being in a beach house and having simple meals like boiled shrimp and in-season sauteed vegetables after a tiring day in the ocean.  My friend, Debbie, from Whiteville, NC has the best Summer Squash and Zucchini Medley with Shoepeg corn recipe.   Debbie and I used to work together many years ago, and I can personally tell you that she is a wonderful cook.  She submitted this recipe for my blogging vacation and you will love it. 


Summer Squash & Zucchini Medley with Shoepeg Corn
--2 cloves of fresh garlic – minced--- & sauté  in 2 Tablespoons of olive oil
--2   large or 3-4 small zucchini squash
--2-4  yellow squash
--1 can of shoepeg corn, drained
--1 small jar of pimento, drained
--Lemon pepper—about ¼ tsp
--Fresh Basil
-- Mozzarella cheese—about ½ cup at the end
--salt and pepper to taste.  Typically 1/8 tsp. 
Sauté’ garlic in the olive oil—1-2 Tablespoons.   Quarter the zucchini and squash & add to pan.  Cook over medium heat until they are tender---about 10-15 minutes—depending on how many you use.  Drain corn and pimento and add to the medley with your lemon and black pepper.  When almost done, add some fresh cut basil and about ½ cup of mozzarella cheese.
**Debbie says she sometimes adds a little dried basil with zucchini and squash when cooking
***
Don't forget that Tricia with Thirty-One Gifts is sponsoring my blog for the rest of month.  She has a great Hines-Sight Blog Special and we're giving away a personalized large utility tote that would be great for the pool. Details on how to enter is in this post.   All entries must be submitted by June 27 at 11:59 PM EST

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