I've been feeling extremely lazy lately. I don't think I've actually been, I've read and studied a lot and last week we babysat my niece, which is a full time job, but it's mainly that I haven't made anything to speak of. If I haven't produced anything, I just don't feel, y'know, productive.
So today I added a few photos and updated some items in my Etsy shop, since I haven't made anything new to put up in a while. Every little bit helps, I suppose.
Also, I came up with a new recipe in my ongoing quest for Things To Do With Squash. This one turned out actually very good, though I had an inkling it might, and it's very easy, once you make the sauce. I guess you could call it Sesame Summer Squash "Noodles", though I'm always suspicious of recipes with words in quotation marks. (Plus, why are they called "sesame" noodles anyway, when they only have a small amount of sesame oil in the sauce? Presumably there was more at one time.) So maybe Summer Squash In Peanut Sauce is a better name.
Whatever, I used the sauce recipe from the The 1997 Joy of Cooking, more or less. Basically it's peanut butter, soy sauce, vinegar of some sort (I used red wine), hot sauce (crushed red pepper also works), and sweetening (honey in this case), and then I usually use garlic and ginger paste from the Indian grocery. Mix all these things to taste, adding a little more of this and that until you think it's balanced. The Joy calls for black tea to thin it out, so I tried it this time, and while I don't notice much of a tea flavor, it didn't hurt it either.
Then all you do is slice your squash, yellow or zucchini or both. I did 1 small squash in longish julienne since I wanted it to have a noodlish sort of form, but you could slice it any way you like. Then I sliced about half a carrot into thin coins, and around a quarter of an onion into thin slices. Steamed all that together in the microwave for about 2 1/2 minutes, just until it was tender. Of course you could always saute' it, but I wanted to limit the fat, what with the peanut butter and all. Then I tossed it with a couple of tbsps of the peanut sauce, and garnished it with a little chopped cucumber, and I must say, it was damned tasty. Also fairly healthy, and most importantly in the summer, it uses up some squash. It's colorful, too.
When the moon was full a couple of weeks ago I took some (I think) cool photos on my evening walk. Of course they don't quite have the glow of the real thing, but it was very lovely in the dusk with the Queen Anne's Lace blooming everywhere and the moon coming up over the hill.