At the risk of sounding redundant...

PINK lemonade....Very pink, maybe too pink?? LOL OKay I had the bright idea to add strawberry K--Laid, to my lemonade "mix"...I got a little carried away with the pink stuff....LOL And no, it isn't even close to homemade. But boy was it good after working in the garden and picking these things below...

More yellow squash, this time I added bell pepper, banana pepper, onion, salt, pepper and butter...I know, I KNOW!!

And more buttermilk cornbread to go with it, and a pot of fresh from the garden cabbage---no not my garden. But I did pick it and helped them pick a lot of stuff......Hard work!!

We have been SO blessed...

Saturday, we'll be having our annual family reunion in Mobile, and I'm sure I'll have lots of food stuff to share...and more on my other blog!

Throwing in the towel...

I don't think I ever want to see any squash again. Oh boy................We put up over 60 (I lost count) quart sized bags of squash (and zucchini) yesterday, and I think I'll go get the mower and cut down the bushes! Don't get me wrong, I am thankful for what we've got, and thankful to have put up this amount in the freezer, but I think we have enough already? My sweet niece helped me or I'd still be cutting, blanching and bagging squash! On top of that I had to do something with some of the things in the freezer and fridge to make room for all of the squash, did I mention we have squash? LOL So anyway, I boiled parts of a turkey my son killed a few weeks ago for turkey and rice that we'll have tonight, also baked a chicken with turnip roots, potatoes, carrots and onions, smothered some "squash", and I have some yummy avocado's to make some guacamole today.

I put up:

~blanched yellow squash

~raw yellow squash

~raw zucchini

~zucchini fries (dampened and coated in flour)

~yellow squash fries (dampened and coated in flour)

~yellow and zucchini sliced dipped in buttermilk and egg, and coated with cornmeal

~shredded zucchini for zucchini bread

Inevitably, I will have more squash...I'm going to be pickling it next time...Oh, and I canned 11 jars of pickles, as well.

I'm still so tired, and so sore...Even my thumb is sore from all the cutting! But we'll have plenty of squash to get us through until the year 2015 or so...well, not quite, but close.

Smothered Squash...

Fill a skillet with sliced squash and 1/4 cup water. Place a big pat of butter, about 1/4 cup onions, salt, and pepper on top. Cover, simmer for about 20 minutes. If you like it slightly browned, cook longer until all water has evaporated and bottom starts to brown.

This recipe works with zucchini too.