mmmmm Sunday starts with giving dad a bath and getting him ready for church.
Taught the teen class.
Hit a few garage sale on the way home and got some cool stuff.
Pulled some weeds smacked some skeeters
pulled some more weeds got bit by fire ants
pulled some weeds
smacked more skeeters. Watched the ducks play,took dogs for a walk and bed is on the Horizon!
Your food looks scrumptious!!!!!!!!!!!!!!!!!!!!

Very nice harvest Silvia. How are you going to prepare the light green cucuzzi-looking squash? I am finally getting some yardlongs too. I presume that you cook them like green beans. I have never made anything fancy with them.

Christine

Wow! Tanya, you must be sleeping by now. Sounds like you had a busy, and fulfilling day!

I love your ducks by the way, they are so cute! You are lucky to have them.

And thank you, the food came out good. Like a well played orchestra.

Silvia

Thank you Christine.
This is how I prepare the calabash, Asian short:
Peel it with a potato peeler, take out the pith. Make slices or cut them into chunks. Saute them in olive oil, salt and pepper to taste. You can eat it just like that or you can add other vegetable that you have and like. You can also add spices or herbs that you prefer, like chili powder, curry powder, herbs like oregano, thyme, parsley. You can also add tomatoes to make it like a stew. Cook till tender.

The yard long beans, are prepared: Cut the ends, cut them in about 3 inches, saute them in olive oil. Add salt and pepper and garlic if you like. The trick is to cook them in high heat. They will be a little crunchy, unlike a green bean.

Silvia