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 |  I've maxed out. Closed this blog. |
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This is a way of making myself write something coherent and grammatically correct almost every day. I'm opinionated and need an outlet. I'm also prone to flights of fancy. Thanks for stopping by. |
| I'm so pleased when I invent a recipe and it works! Today I had homegrown squash to cook. I cut it up and put only a tad of water to keep it from sticking. If you cover the pan, liquid cooks out of the squash, and the steam stays in. It made too much liquid for what I had in mind, so I had to drain it. I barely put any salt on it, so it probably needed more for most folks. I added a can or Ro-Tel tomatoes with green chilies, just before serving, stirring to get warm. It was delicious! The squash wasn't too mushy, and the tomatoes had just the right zing. The chilies didn't add color. So I guess if I added parsley or a small amount of cilantro, I could call it confetti squash. (Too much cilantro can ruin it. It has a very strong flavor.) Basic salsa and bruchetta topping are very similar. Both start with tomatoes and onions. I have learned, though, that you need sweet onions, not regular yellow or white onions. For the Italian version, you add a little olive oil, lemon or lime juice, parsley, and garlic. Serve on almost anything including day old Italian bread-bruchetta-toasted with a little EVO. For the Mexican version, omit the oil. Add lime juice, ground or crushed chili pepper, and fresh cilantro in moderation. Once you get that down, you can add almost anything you like, including hot peppers, fruit, corn, etc. It's good on fish as well as tortilla chips, or Mexican foods. Invent your own; don't be limited by convention. |
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