It is early morning on the Circle S and as I sit on the back porch listening to the tree frogs serenade me, the big John Deere blowing diesel smoke as it wakes up, and the cows mooing for their babies to come and eat breakfast, I am reveling in the glories and beauties that surround this little log house.
We are finally back to my most favorite place of all after a long recovery and mending from my shattered and broken leg. Everything is the same but different. I see things through, not rose-colored glasses, but through escalated and increased revelation. Everything looks so vivid and intense as I look through grateful eyes and a glad heart. I have never been more appreciative to be back to nearly normal even through all the difficulties I have endured.
The hay fields are thick and tall with ready-to-be cut fodder for our cows, the beautiful little yellow flowers overlay our pastures that need to be clipped, and to my dismay, my farmer husband says they are bitter weeds and not to the taste of our herd. They are still most delightful to me.
And, in our front yard, just below our American flag waving and curling in the wind, there are four large blow-up swimming pools filled with water as two of my grandsons and five imported buddies play kick ball as they slide from one pool to another aided by tarps coated with my dish washing liquid. Yet another pleasing sight of life and laughter continuing.
Here I sit on the porch watching this fast-paced game of youth play out and holding my last miracle, our six-month-old little Emmie Jo as she sits and yanks and pulls on my walker all the while screaming words, (her words), of encouragement to the players.
It matters not whether you are sitting on the porch of your most favorite spot in the world or just sitting. What matters is that something I have learned, not too late in life, is that you let yourself forget your troubles occasionally, and just ENJOY life as it is. Do not worry about the nuisances in your life; just dwell on the certain and confirmed things that bring you joy and pleasure because these things are your treasure.
We have had an abundant harvest of yellow squash, so I have become very diverse in preparing them. I have tried pan-fried, sauteed, casseroles, squash fried chips, parmesan baked squash chips, patty pan, and even cut into noodles. This is one I have made often:
Squash Casserole
2 pounds of squash, washed and cut into small pieces, boiled until tender in salted water, about 15 minutes.
While these are cooking, sauté one diced onion and ½ cup of bell pepper in ½ stick of butter.
Drain the squash and mix with the onion and bell pepper and add 1 cup of mayonnaise, 2 beaten eggs, ½ cup sour cream, 1 T. Greek seasoning, salt and pepper, and 1½ cups of shredded cheddar cheese.
Pour into a casserole dish and add one sleeve of crushed Ritz crackers and 1 ½ cups of shredded cheddar to the top.
Bake for 40 minutes at 350 degrees.
