One proud Momma!

A couple of weeks ago, Danny finally achieved a goal he's been working on for months. He received his green belt in Kenpo Karate, and he was super stoked! Here is a pic of Danny with Sensei James and Xavier, who tested for his brown belt on the same day.

 

 

I can tell you this - I am one proud Mama. After all our little boy has been through this year, I am so impressed by his perseverence. Go Danny Boy!

Move over, Paula Deen

Our neighbor, Miriam, gave us a bag of summer squash this week, and I couldn't think of anything better to make with it than Squash Casserole.  My favorite recipe has always been Paula Deen's recipe from The Lady & Sons Savannah Country Cookbook. It's a simple recipe, but this time I put my own spin on it, and it turned out delicious. Here's how I made it:

First I assembled all of the ingredients.

I chopped the squash and onions, and I cooked them together.

The original recipe calls for cooked squash and separately cooked onion, but I always cook the squash with the Vidalia onion, as it gives the squash better flavor.  While those were cooking, my helper, Danny, crushed up some Ritz crackers.

This is where my casserole varies from the Deen recipe, as I used Bacon Ritz

to give it an awesome smoky flavor. Danny then mixed all of the ingredients together,

topped it with Ritz crumbs and cheese,

and we baked it until it became bubbly and browned on top.

I've included the full amended recipe below:

SQUASH CASSEROLE

 

 

Ingredients:

 

3 cups yellow squash, cut into rounds

1 large Vidalia onion, chopped

1 tablespoon butter, plus 4 tablespoons, melted

1 cup Ritz bacon flavored cracker crumbs, plus more for topping

1/2 cup sour cream

1 cup grated cheddar cheese, plus more for topping

pinch of salt

pinch of black pepper

pinch of garlic powder

pinch of onion powder

 

Sautee squash and onion together in 1 tablespoon butter until pan sizzles. Add 1/2 cup water and cover, cooking until squash is tender. Pour into a strainer, and then squeeze all of the water out using a towel. Place the squash/onions into a bowl with the 4 tablespoons melted butter, 1 cup cracker crumbs, 1 cup of cheese, salt, pepper, garlic powder, and onion powder. Sprinkle remaining crumbs and cheese on the top, and bake at 350 F for 25-30 minutes.

 

 

 



 

Family Fun in T-ville

In May, on my birthday weekend, George and the kids took me to Thomasville for some family fun. Our first stop was Liam's for Saturday brunch.

Liam's serves seriously good food in a down-to-earth atmosphere, and we all enjoyed the gourmet meal - even the kids who both got specially made omelets. It was also super hero Saturday, so we felt right at home with our fellow nerds/comic book fans.

Our next stop was one of my favorite places in Thomasville, The Bookshelf. While I perused the shelves for something special, George and Danny played a game of chess on the local board.

We all love the store, and we could have spent the rest of the afternoon there. However, no visit to Thomasville is ever complete for me without visiting two of my favorite shops, Relish (the best Le Creuset store ever!) and Sweet Grass Dairy Cheese Shop.

If we have time, we always stop at the Dairy for a cheese board and a glass of wine (or Mexican coke for the kids). Leaders of the local slow food movement, we've been visiting the dairy since they raised the goats for their famous chevre. Now, they just focus on the cheese making, and we all enjoy tasting the flavors they pair. Megan and Danny are quickly becoming connoisseurs of cheese and good food in general.

In all, it was a great birthday weekend. Thank you, George, Megan, and Danny, for the wonderful time!