This past weekend I picked the last of the spaghetti squash from the garden. We have eaten a few already and they are wonderful, but I felt the need to come up with another way to prepare them. We have had them with marinara sauce and eaten it like regular spaghetti, also pesto sauce and chicken. When I was in the mountains with my mom I made a spaghetti squash and cheese casserole.
Although summer break has come to and end for us, the need for summer foods is nowhere near over. Somehow the summer passed before I even got up a popsicle post! How did that happen?! The boys started school Wednesday and yet it is still incredibly hot, actually the hottest yet this summer.
This year I am playing along in International Scone week, organized by the lovely Celia over at Fig Jam and Lime Cordial. To date I only had one scone recipe posted, zucchini scones . For some time now I have been wanting to work on my scone skills and this was the perfect excuse to practice.
Last week Ewan had three mornings of Kindergarten orientation from 8:30-11 in the morning. It was the perfect practice for getting ready for our back to school routine. What better way than to work on an easy breakfast, one that could be eaten walking to the bus if we are rushed?!
I am finally finding the time to join in on an In My Kitchen post. The lovely Celia over at Fig Jam and Lime Cordial hosts this monthly event. I have been enjoying everyone’s posts and keep meaning to put one up myself. Well the time has come and here I am!
This month continues with garden madness. Things are finally slowing down which is bittersweet. I will miss the tomatoes, but not necessarily all the work. Here is what I picked this morning, tomatoes, peppers, a zucchini and a melon. Earlier in the summer I would have had two baskets or more full so this really is not much for us.
This next item is what has been consuming a chunk if my time. The picture didn’t turn out well, what with the light in the freezer in the way and all! I have been roasting all my tomatoes and peppers with garlic and olive oil in the oven. Then I put it in bags and now have a freezer well stocked. We look forward to enjoying the sauces in the winter months in soups, stews, chili, marinara etc. This is much easier than canning, plus not nearly as hot. Canning in South Carolina in the heat of the summer isn’t fun! Oh yeah, there is also a glimpse of the pesto I am freezing as well. I need to make more of that this weekend….
Yesterday my parents stopped by Costco on their way home from the mountains. We don’t have one here in town so it is always fun to see what they find. This time my mom got a huge container of organic coconut oil for me. We use this a lot for granola and pancakes, among other things.
And finally we have Jack’s clay “bowl” he made in art camp. It is currently residing on my kitchen counter. He wants it in his room to use for a toy dish. I won’t let him since I know he, or his brothers, will break it.
To check out what is happening in everyone’s kitchens head on over here.