I am overwhelmingly and somewhat emotionally thankful today, to the men and women who have given their lives for my freedom.  I awoke, very thoughtful, very quiet.  And as I picked the yellow squash that had multiplied in my garden, I said a prayer for the families of the fallen.

My cast iron skillet was a gift from my Mom.  Lovingly seasoned, I cherish it every single time I cook things in it.  This morning I made old school, southern squash and onions in it.  And this ended up being breakfast.  What’s funny is I can remember hating this as a kid.  And although it tastes exactly the same as I remember, I absolutely love it as an adult.

There really is no recipe.  Yellow squash, cubed, a little chopped onion and water in a cast iron skillet.  Salt and pepper to taste… of course a little butter…  The key is to let it dry out just enough to get a little color, then add water, scraping the bottom of the skillet to get that beautiful brown color from the onions and squash incorporated into the concoction.