Wednesday, July 20, 2016
I try to put off my yearly physicals by at least a year ... making them bi-yearly ?? But, the last time I went to the dentist I was denied ... because my blood pressure was too high. Part of that was because I WAS at the dentist, but mostly because I had stopped taking my blood pressure medicine. My favorite doctor had left our practice (she had small kids, so works now in an Urgent Care twice a week) so I didn't want to go through with meeting a new doctor, so I didn't bother.
Anyway, got new scripts for bloodwork, and my meds, and she thought she'd convinced me to get a mammogram (she printed it out.... doubtful I'll go) and I flatly refused a colonoscopy. But, it's a starting point. Maybe as I get healthier again, I'll consider doing the mammogram, but the colonoscopy will probably remain a no. She did say there is a new company that tests your bowel movements (you send them a sample through the mail....) I may consider that, in another 5 years LOL
Posted by Jerzydeb at 2:52 PM
Tuesday, July 19, 2016
My review -- AMAZING ***** 5 stars
Of course, I added chocolate chips, not many, and I used extra grated squash, so that I had enough to fill one 8" pan and one 9" pan. It was really good and really moist and tasted like a banana cake, you wouldn't have known there was squash in there. I will be making this again, and often if the squash keep coming like they have been ! The icing is plenty to ice two layers -- even had enough to do the sides had I wanted to stack this into a double layer cake.
She was worried about the IV needle - smart nurse put it in her arm instead of on the back of her hand seeing as she'd be on crutches and if it were on the back of her hand, it'd be pretty painful. She got it first shot, so the smile remained.
Posted by Jerzydeb at 7:45 AM
1 yellow squash
4 slices of provolone cheese, or any other cheese
4 slices of deli turkey (or whatever you like)
canola oil or other veggie oil
flour -- seasoned however you like, I used
pepper and onion powder, no salt, there
will be enough salt when you sweat the
squash and also after they are cooked.
1. I peeled the squash, then slices it. Figured it'd help the flour stick better. Not sure if you have to peel it ... if you make this without peeling, let me know how it turned out. Slices should be thick enough to not see through, but thin enough to cook - maybe 1/4" ?
2. Salt both sides of the squash - and lay on paper towels or clean kitchen towels and let sit for about 30 minutes. This draws a lot of the water out from the squash and it'll help it not splatter so much when cooking.
3. Take another clean towel and dry off the tops of the squash. Prepare 3 deep dishes/plates ... 1 with the seasoned flour, one with the 2 eggs which have been beaten with some water, maybe 1/4 cup for 2 eggs giver or take, and one with the panko.
4. Heat your oil ... I used my trusty cast iron pot, you want something with sides high enough so you don't get spattered. I filled mine about 1/2" deep, but I was doing more than one squash worth. I heated mine on medium, and it was the perfect heat.
5. Once your oil is heated (about 5 minutes) take two squash slices that are about the same size, and make a sandwich. On each sandwich I put 1/2 slice of cheese and 1/2 slice of turkey. I also added some shredded mexican mixed cheese because I had it in my fridge and I wanted to see if it would stay inside (it did) Cover your sandwich with the second squash slice, dredge in the seasoned flour, make sure to not only get the top and bottom, but also roll once to get all the way around the outside.
After flour, dip in egg wash, both sides, and then into the panko, where I used a clean fork to cover the squash sandwich with panko and pressed in firmly.
6. Carefully lower into the hot oil, it should begin to bubble but not so hot it splatters. If it starts to splatter it's too hot, if it doesn't immediately start to bubble, it's too cold. Let cook while you make a 2nd and 3rd sandwich. I had time to get the 4th sandwich in before I had to flip the first one. I thought that it would fall apart, but again, I used salad tongs to flip and they stayed together perfectly. I flipped mine a few times because I wanted an even brownness and I wanted to make sure all the cheese was melted.
7. After cook, drain on a papertowel and sprinkle with a tiny bit of salt. Make sure to let cool a couple minutes - the insides will be HOT HOT HOT ! Enjoy :)
The Garden is doing amazing so far this year. The herbs I planted all did well, although now it's getting a little hot and they are going to seed. Lettuce and spinach ... also amazing. Tomatoes and cucumbers are just now coming in. The hubster is especially pleased with that long light green cucumber in the middle ... in Egypt it's called Atta, according to him it is sweeter than cucumber with larger seeds. The seed packet called them Armenian cucumbers - haven't sliced into it yet to see if he's right. The yellow squash pictured is only a small amount of what I've already picked. DH has shredded some and cooked it with eggs, but I know that'll get old quickly - so I'm trying new things.
yellow squash fried sandwiches perhaps ? These are filled with cheese and turkey - and they ended up amazing. I was really worried that they would lose their filling but they didn't and when you bit into them, the cheese was stringy just like mozzarella sticks, which meant the kids actually loved them.
Posted by Jerzydeb at 7:03 AM