Nestled in the Woods

I Corinthians 10: 13…No temptation has overtaken you except what is common to us all. And God is faithful; he will not let you be tempted beyond what you can bear. But when you are tempted, he will also provide a way out so that you can endure it.

The end of the string,
and the concert’s not done;
but more string is essential
to complete the potential…
the symphony once begun.
Should I choose the same
or make a different choice?
The sameness is melodic;
a difference is harmonic.
Which sings to me the best voice?
The point…to connect,
and the choice is my own.
The Amen is not in sight,
nor should I take wings in flight
until He calls from His throne.
Meanwhile, we play the tune
with those of like kind,
and even when alone
it’s never monotone,
but textured with ties that bind.
God’s love keeps us not
from strings that can break,
but He’s the orchestrator
and none can e’er be greater.
He gives no more than we can take.

“Our Daily Bread?”

My garden has put a new spin
On the gift of “our daily bread.”
Fresh beans and tomatoes and squash
Are the foods that keep us well fed.

The problem with squash is too much.
I cook it, preserve it, and share.
The more I take, the more I get;
There’s more than enough I can spare.

I’ve come up with new recipes
To make daily squash a nice treat,
Because harvest soon will be done
And “bread” will be taters and meat.  

SQUASH PICKLES

(Modified Zylphia Lee recipe)

Slice following thin enough to see through:

·         2 lbs. summer squash (any variety)

·         2 small onions

·         1 small sweet red pepper

Cover with water containing

·         ¼ cup salt

Let stand for 2 hours

Meanwhile, set aside for later:

·         2 cups vinegar

·         2 cups sugar or 1 ½ cups Splenda™

·         1 teaspoon celery seed

·         1 teaspoon turmeric

·         2 teaspoons mustard seed

After 2 hours drain vegetables and bring vinegar solution to a boil and pour over vegetables; let stand another 2 hours; bring to boil and pack in hot sterile jars.

 Quick Sautéed Squash

Variety of summer squash sliced thin; season with onion powder, Italian seasoning, salt and pepper to taste; place in frying pan with 1 teaspoon margarine or butter/ cup sliced squash; cook on high until it begins to brown; reduce heat and cover; simmer until squash is soft; sprinkle parmesan cheese over top and serve.

 Baked Squash Medallions

·         Any variety of summer squash

·         Buttermilk

·         Seasoned breading (for a hot spicy taste use Zatarain’s™ chicken breading)

·         Colby-jack cheese, cut in little squares

Preheat oven to 375 Fahrenheit; slice any variety of summer squash into ⅛to ¼ inch slices; dip in buttermilk; shake off excess buttermilk; roll in seasoned breading; arrange on greased cookie sheet; bake until halfway soft; turn each slice and return to oven to bake until soft; top with cheese and return to oven until cheese melts.