Steve grilled them. We loaded them with saurkraut, my grandfather’s chow chow and all sorts of other yummy things. They were outstanding. And the whole wheat buns were delicious too.
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.