Friday, May 27, 2011

Where’s the Sun?


Happy Faux-Saturday!

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:

gluten free 029

gluten free 032

I call this ^ “baking his gingerbread” Smile

gluten free 031

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.

sunday 020

sunday 014

He’s tryin’ Smile

Hopefully Memorial Day Monday will have better weather. But either way, if you make this:

summer squash fritters_2

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.

summer squash fritters