I would have been OK with it if they were stealing our squash to feed their families, but it wasn’t the case. One of the thieves had a Buttercup squash and the other what looked like a Sunshine, both of the $4 size. With no time to hide the squash as we drove up, they scurried away sheepishly while we checked the cash box, which was empty, at which point they turned tails and ran.
We strolled after them in leisurely pursuit, comparing notes on what had just went down in front of our eyes in broad daylight. My son, who nodded to the thieves as they walked by with the little squashes we did not yet know were stolen, knows who they are and where they live. At first I thought the kid with the long underwear under his shorts had a little sunshine squash, which kind of broke my heart as it’s my favorite kind. About halfway to their house we found broken pieces of red kuri squash on the sidewalk. I was relieved it wasn’t a Sunshine after all. At that point we returned home to prepare for other matters. Like a fine pumpkin pie, revenge is excellent served cold.
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It was about that time that I received an email with an attached photo of a very sad pancake. “I am so bored with breakfast!” my friend wrote, interspersed with words I can’t print. “What should I do?”
I am not usually a breakfast eater, but some people are just gonna eat some breakfast, and I have to respect that. I got to work perfecting two squash-based breakfast recipes, one sweet and one savory. I practiced the sweet recipe on my kids, who enjoy foods with syrup. I practiced the savory version on myself, but in the afternoon, when it isn’t really breakfast anymore.
The sweet breakfast is almost two easy. I scoop a few spoonfuls of soft, cooked squash into a little bowl and mash it until it’s completely smooth. Then I add it to my favorite french toast recipe. The squash adds a thick, rich orange coating to the french toast, keeping it moist and soft. The squash flies completely under the radar: the kids loved it, but could not guess the secret ingredient.
When I do eat breakfast, I typically prefer savory, as I would rather add hot sauce than sweet syrup. My savory breakfast squash is fried in bacon grease — everything, including the seeds, skin and egg fritters with squash. If you don’t do bacon, follow along …….