When it rains, it pours, as they say. It’s been a hectic few months is what I mean.
First things first. I’m pregnant, which is great news and a huge blessing. But geez, I am not a fan of the first trimester. Nausea, headaches, exhaustion, insomnia; repeat. The one thing that has gotten me through all the physical discomfort is reading (well, that, Downton Abbey, and Oreo gelato). If you’re in the market for a new book, here are a few I have enjoyed lately:
- Fiction/Cooking: The Last Chinese Chef by Nicole Mones
- Fiction/Mystery: Wrongful Death by Robert Dugoni
- Nonfiction/Business: Tangled Webs by James B. Stewart
- Nonfiction/Humor: Bossypants by Tina Fey
Second up, Jack had a febrile seizure about a month ago. Have you heard of this? Probably the scariest thing I have ever experienced. We were at HEB dong Buddy Bucks and next thing I know he was on the floor seizing. Thank God for the good people at HEB who called the ambulance and helped me through the whole thing, the wonderful doctors and nurses at Dell Children’s Hospital, and John and our parents and friends for being so helpful and supportive. As it turns out, febrile seizures are surprisingly common (something like 1 in 5 kids will have one). But more importantly, they are completely benign. Meaning: The biggest casualty with febrile seizures is usually the parents. And that was definitely true in our case. Fortunately, we had planned a long weekend in San Diego some time ago, and it was just what everyone needed.
Not to sound trite, but the thing about a lot of rain is that it does make you appreciate the sunshine. Sunshine that has helped our peppers grow from little buds to beautiful, flowering, fruit-bearing plants.
Sunshine that makes you want to play ouside.
Sunshine that makes you want to just stand around and enjoy the beauty of the world.
With sunshine on my mind and summer in sight, here is one of my favorite recipes for the season.
Sautéed Summer Squash with Parmesan
Serves 4 to 6
What’s not to love about summer squash? They’re easy to prepare, low in calories, high in vitamins, and buttery in flavor. As far as preparation, I love to sear the big yellow and green slices in a touch of hot oil, just long enough to caramelize one side, and then the other, without overcooking the delicate, seedy center. Topped with grated parmesan cheese and freshly ground pepper, these guys can accompany almost any main course . . . from a big bowl of pasta, to a whole roasted chicken, to barbequed brisket. Now that is my kind of side dish.
1 tablespoon olive oil
3 medium yellow squash or zucchini or some of each, cut into ½-inch thick slices
Kosher salt, to taste
Freshly ground pepper, to taste
¼ cup parmesan cheese, grated
Heat oil in large skillet over medium-high heat.
Add squash to skillet, preferably in one layer. (This will help the squash cook evenly.) Season with salt and pepper.
Sauté until browned on one side, about 5 minutes. Using a fork or tongs, turn each slice and cook until browned on the other side, about 5 more minutes.
Transfer to serving dish. Sprinkle with parmesan cheese and additional pepper. Serve immediately.