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06/07/2018 12:01 AMAs I write this I wonder how I am going to stay awake until 10 p.m., the end of my last meeting.
It is my birthday, the number of which will stay unwritten. I had to have physical therapy at 7 in the morning, and the night before I finished watching the last episode of the fourth season of Bosch, which I loved. Unfortunately, that put me at 11 p.m. Upstairs I went and asked Alexa, of Echo fame, to wake me up at 6 a.m. Truthfully, I haven’t really needed an alarm in decades, so I woke up at 5, fed the cats, took a shower, and read until 6:30, at which time I drove to Mystic.
It was not as painful as I thought it would be and I decided to write the columns when I got home. Friends are taking me to lunch at 1, which will get me home by 3. That night’s meeting is at 6 p.m. These meetings usually last for three hours, so I will bring toothpicks to keep my eyes open.
Did I say I am also famished? Nothing new here. Should I have breakfast after I am done writing, or should I eat something in the fridge, something I made Sunday, even if it is not breakfast fare? I made this recipe for summer squash because my friend Candy Green, for no particular reason, told me to look it up on Google. Why would she tell me about this recipe for one of my least favorite vegetables, one that is bland and watery? But I implicitly trust Candy and I made it. It is luscious, like a healthy dessert. I used Ritz crackers instead of bread crumbs and brown sugar instead of white sugar. Exact ingredient amounts are not necessary.
Aunt Fanny’s Cabin Squash
Adapted from Epicurious.com
Yield: Serves 6 to 8 as a side dish
Preheat oven to 375 degrees. Butter an oven-safe baking dish or gratin pan
3 pounds summer squash, cut into one-half inch slices
½ cup onions, chopped
2 eggs, lightly beaten
½ cup (1 stick) butter, divided
2 tablespoon light brown or granulated sugar
1 teaspoon salt
½ teaspoon pepper
½ cup Ritz crackers, crushed
Cook squash in boiling water for just over 5 minutes. Drain. Place cooked squash in prepared baking dish. Mix together onions, eggs, half the butter, sugar, salt, and pepper and pour over the squash. Sprinkle cracker crumbs the casserole and top with melted butter. Bake for about 1 hour until hot.