I am still pretty much focused on food these days. I haven't been able to get out to reenactments or to do any shooting, so cooking is all that's left to do. -grin-
We didn't do much for a garden this year so friends and neighbors are bringing their excess veggies over to share. While prowling around in the kitchen I discovered that we had a bunch of squash sitting around so I decided that I would made the Memsahib a quick and easy dinner, Squash, Eggs and Onions.
I know, it sounds weird but just try it. I am sure that you will like it just like we do.
Here's what you will need:
8 strips of bacon
2 medium to large yellow squash
1 medium yellow onion
1 garlic clove
2 tablespoons of grated cheese
Cook your bacon to your desired doneness, draining the excess fat from the pan, reserving two tablespoons. Chop the squash, onion and garlic. Place the onion in the pan with the two tablespoons of bacon fat and over medium heat cook until the onions are slightly browned. Then add the squash and cook for 4 minutes. Then add the garlic and cook for three more minutes, stirring frequently until the mixture becomes fragrant. Whisk the eggs and add them to the pan stirring them until they become mixed with the squash and onions and the eggs become scrambled. Once the eggs are done to your taste, then sprinkle the top of the eggs with the the cheese and add the bacon.
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