12 Days of Crafts: Cookie Decorating

I'm not sure if today's activity technically counts as a craft, but children were definitely expressing themselves artistically and fine motor skills were honed through careful sprinkling. So, without further ado:

The Little Garden That Could

We've been wearing more hoodies than tank tops lately, and the house always smells like zuchinni bread (or zuchinni cake, or zuchinni brownies- we have a lot of zuchinni) so it must be time for my annual "I love autumn" post. We are in full-on canning and freezing mode around here. The kitchen is perpetually sticky and canning jars are balanced precariously across every available surface, but I just love this whole process. I especially love the connected-ness to women all over the world who have spent/are spending time lovingly preparing food for their families. Well, mostly lovingly... occasionally the phrase "What the *&%$ am I doing up at #%*&ing 2am?" runs through my mind, but overall it is a very peaceful process. And the results are much more satisfying than the ol' laundry, dishes, vacumn routine.

My garden has surprised and delighted me with a colorful bounty of veggies. I was pretty sure that I had neglected it right into oblivion this summer but apparently some plants are able to thrive in dry, weedy environments. Works for me!

I have been searching for recipes to mix up our zuchinni consumption and last night I made this fantastic side dish but I can't remember what site it came from. You could probably use whatever vegetables you have on hand, and if you want some zuchinni or butternut squash, COME AND GET IT.

* Random thought: If you were playing a drinking game with this post ('cause what else are blogs for) and you took a drink every time I said zuchinni, you would be freakin' wasted right now.

Garden Squash Skillet

2 medium zucchini
2 medium yellow summer squash
1 cup thinly sliced carrots
2 tablespoons olive oil
1 tablespoon butter
1/2 cup grated Parmesan cheese

Heat oil in a skillet over medium-high heat. Add vegetables and cook, stirring, for about 8 minutes, or until tender but still a little crisp. Add butter and toss with the cheese. Let stand for 5 minutes before serving. * I added more cheese and quite a bit of salt. Enjoy!