A squash blossom dies, I feel withered as if a stained zucchini.

A. R. Ammons
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Squash Blossom

WestShore does all sorts of cool things with the kids; take them swimming in real swimming pools, take them to SixFlags, they even have history lessons. The director's daughter lives on a farm so there are regular field trips there as well as to local nature and cultural spots.

My favorite was the year they learned about American Indians. Each child got their own Indian name. Daniel's was Blowing Wind. It fit then and it fits now. Katie's was Squash Blossom. It suits her well enough.

I haven't been able to get that out of my mind ever since I first saw the first squash buds in the garden. I couldn't WAIT to get out there and take this photo.

The whole squash thing came about because of a recent trip to the woods. We ate brunch at the Queen Wilhelmena Lodge and had the very BEST squash casserole ever. (and I don't even LIKE squash). I had seconds and thirds and I raved over it so much that the cook gave me her recipe.

Squash Casserole 2 pounds yellow squash, sliced 1/2 cup chopped onion 3/4 cup water 3/4 cup (3 oz.) shredded cheddar cheese 1/2 cup chopped pecans 1/2 cup mayonnaise or salad dressing 1/4 cut finely chopped green peppers 1 egg, slightly beaten 1 tsp. sugar 1/4 tsp. salt 1/4 tsp. pepper 1/2 cup cracker crumbs 1 Tbsp. margarine or butter, melted Combine squash, onion and water in a saucepan. Bring to a boil reduce heat, and simmer for five to ten minutes or until squash is tender. Drain and mash, combine squash, cheese, and next 7 ingredients, stirring well. Spoon into a lightly greased 2 quart casserole. Combine cracker crumbs and butter, stirring well. Sprinkle over casserole. Bake at 350 degrees for 40 minutes or until thoroughly heated. YIELD: 6 to 8 servings (note: I've tampered with this a bit and really like it with the squash unmashed and with more cheddar cheese sprinkled on the top before baking) Now, I need to send this to Amanda for inclusion in the journalers cook book.

Oh, I forgot to mention the other exciting thing that has happened and I can't believe that I haven't written about it sooner. Vol. 1, No. 2 of Over the Gate is on-line and (ta da) I have a short story in it. It came out DAYS ago and I've certainly been meaning to pimp it a bit. I submitted another one for a future issue, but haven't heard if it has been accepted or not.

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