Look at these little guys!
My grandfather grew them. Did you know what pattypan squash was? My mom had to tell me. She tells me all the important things I need to know.
When I first received these from my giving grandfather, I thought I’d treat them like a butternut or acorn squash – you know, where you curse and cut your fingers off and break nails trying to get the peel off?
WELL, this squash isn’t like that!
Even though it looks like it might be.
I was thrilled. In addition to the skin being totally edible, it IS thicker than a yellow squash or zucchini, which I appreciated because those two vegetables tend to….die…when I try to roast them.
So, we have a texture that is a happy place between dead zucchini and diamond-strength butternut.
Remember awhile ago we talked about the delicious, tangy marinade my crazy family makes for chicken?
Well, if you start marinating your chicken today, it’ll be READY tomorrow or Saturday for grilling.
I like to skewer chicken fingers and grill them, or just marinate larger pieces of chicken!
You can’t go wrong with this recipe. Make it tonight and you’ll thank yourself this weekend.
When Lindsay and I bought our new house, we knew that we would have to build a fence in the backyard in order to keep the dogs from roaming wild through the neighborhood. We immediately thought of a privacy fence, with a handcrafted top, and lovely jasmine growing all over the fence. Then we priced that dream fence out, and realized that it was in fact just a dream. Next we moved onto a chain link fence, and set our dream bar just a bit lower. However, we were going to get a green vinyl coated chain link fence. We thought it would look nicer, and promote our classiness to our (assumingly) jealous neighbors. Then we priced that middle class dream, and it too turned out to be just a dream. I was all set to go out and get some chicken wire and run it around a bunch of sticks, but then I discovered Split Rail Fencing (cue chorus of angels singing)!
I think it is. I made these lovely sliders for a Jamaican-themed wedding shower a few months ago, and they were a hit! Super simple to make, the only trick is to be sure you allow enough time for the meat to fully cook until falling apart.
Lots of people smoke meat for BBQ, but I used my dutch oven and it was perfect!
You could definitely do this on the outdoor grill, but I prefer the pot method (ha) because it allows for lots of liquids, which results in super duper moist meat.
This is definitely, by far, the thing you should be making tonight for dinner. Or tomorrow.
Or for Valentine’s Day.
It’s REALLY good.
My super outdoorsy friend Weston goes on fishing trips in Alaska, and he brought over some halibut for us to cook earlier this week. The parmesan and dill preparation was something he’d had in Alaska at a restaurant, so he described it to me and this is what I came up with.
It was SO good and easy!
Last week Lindsay and I took on the daunting task of hiking up one of South Carolina’s most beautiful and iconic sites: Table Rock. It had been years since my last summit of the rock, and I was really looking forward to our adventure to the top. According to the trail guide, it is a “strenuous” walk in the woods, and I decided that it would be best if Lindsay did not know this information. Ignorance is bliss especially if you’re expecting a lovely, low energy nature hike.