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I'm shocked, none of the squash is ready to pick this morning. I… - At Home With Children [entries|archive|friends|userinfo]
Verminius Rex

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[Jun. 7th, 2010|08:51 am]
Verminius Rex
I'm shocked, none of the squash is ready to pick this morning. I think all 3 varieties are coordinating an attack, so I'll either be without or have way too much all at once. One is forming nicely on the white pattypan, I can see several on the yellow squash, and there are about a half dozen 8 balls all about golf ball size. So by next weekend maybe I'll have that picture of all 3 kinds together.

On the agenda today-bulbs for iggy, a stop by half price books, and if there is no rain seeing if I can get the grill working proper.

I got about 6 split chicken breasts and 5 leg quarters in a brine at the moment, in about 1-2 days I'll be putting a rub on them and smoking. I had the split breasts after a family trip to Dillons, then it occurred to me that I'd be wasting smoke if I didn't do more so another trip for leg quarters. I always have trouble remembering my brine recipe. I think I got it right, it's a variation of AB's turkey brine, but with reduced salt because the bbq rub adds a lot.
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Comments:
[User Picture]From: astein142
2010-06-07 04:31 pm (UTC)
If you're expecting a deluge of squash, spend a little time now researching the best methods for freezing them.
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[User Picture]From: verminiusrex
2010-06-07 05:23 pm (UTC)
I usually have a mix of equal parts onion, squash and bell pepper (with some minced garlic tossed in) that freezes well, and goes great in stir fry, soups and all sorts of other dishes. I just need the peppers to start producing before I can make it.
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