recipe: fried squash

Hello there, squash. So nice to eat you. 

I picked the first squash from my garden this week, and Tony and I ate it as a side dish with our Fourth of July dinner. In true American fashion, I took this completely healthy vegetable ... and fried it. 

Fried Squash

• 1 medium yellow squash
• 1 egg
• 1/3 cup cornmeal 
• Salt and pepper
• Olive oil for frying

Slice squash to desired thickness, around 1/4-inch to 1/8-inch. Whisk egg in bowl, and dip squash into egg wash. In separate bowl, mix cornmeal, salt and pepper, and coat squash with cornmeal.  

Heat olive oil in large frying pan over medium heat, and fry squash until golden brown, a few minutes per side. Remove from frying pan and set on paper towels to drain excess oil. One medium squash will make enough for 2 to 3 people as a side dish.  

There's the finished product, accompanying burgers and potato salad.

<3

Tony and I took advantage of the mid-week holiday to catch up on Season 4 of True Blood on DVD. Then we made the best of the hot weather by going for a swim at Camille and Matt's place. Where we were greeted by Gibbs, who is a patriot indeed. 

After dinner, Tony and I walked over to Lincoln Park, where folks were setting off very large firecrackers right in the park, which was slightly alarming but also cool. We also had a pretty decent view of the Capitol building and the National Mall fireworks show. You can see both shows in this photo:   

Happy Fourth of July!