I have to work tomorrow, and so Parrish switched his schedule and we’re celebrating the weekend today! I asked Max what he wanted to do today, and he thought sun bathing sounded good:
I call this ^ “baking his gingerbread”
Unfortunately, I don’t think the weather is going to cooperate for getting a tan:
Max was devastated. Especially when I told him that Mom and Dad were going to go see a matinee of Kung Fu Panda 2 in 3D today. He spent the rest of the night in a grumpy mood, jealous of Hazel’s ears.
Hopefully Memorial Day Monday will have better weather. But either way, if you make this:
it will be a great day!
Summer Squash Fritters (Recipe originally posted here)
To make Squash Fritters you’ll need:
Three medium sized yellow squash; peeled and cubed
1/2 an onion; diced
1/2 cup Masa Flour (much finer than corn meal)
1/2 tsp. baking powder
Salt & pepper
One egg; beaten
One cup shredded cheddar cheese
Pour the squash cubes in to a medium sized pot and cover with water. Add salt and bring to a boil. Boil the squash for about 12 minutes or until tender. Drain well. Pour back into the pot (or a large mixing bowl but we don’t like to dirty too many dishes) and add the beaten egg. Mash the squash. Add in the rest of ingredients. Sprinkle with salt and pepper. Then the batter is ready to fry up! Heat 2-3 inches of oil over medium heat. Using a spoon, form the batter into small balls and drop in. Cook until golden brown.