Check out these vegetables!

I thought that the boys would want something fresh and good since they would be outside all afternoon. I decided to run by Farmer Browns on the way to work and I am so glad I did. They had tiny new potatoes, squash, pickling cucumbers and the steal of the day - red bell peppers for 40 cents each! Now I have to decide what to make to with it. I am sure some kind of pork. I will post after dinner.

It is now 9:50. I have just cloroxed one counter (when I win the lottery, I will never deal with cheap formica again!), working on the rest of the kitchen, just put a load of laundry in the dryer and am fixing lunches for Friday. What I would like to be doing is sitting in a warm tub with a great book and a glass of wine, but that is not happening anytime soon. So for now, what is pushing me through the night until the work is done is posting on this awesome meal while I am watching last night's Top Chef.

Menu for tonight: a little salad of cucumbers, red peppers and onions with balsamic vinegar, stuffed squash, fresh snap beans, tiny new potatoes with milk, roasted red peppers and grilled pork tenderlion. I got the thumbs up from all 6 of them, so I know it came off right.

I am only posting one recipe - it is for the stuffed squash.

10-12 (the smallest you can find) yellow crooknecked squash, washed well.

1 tbsp butter

1/2 cup bread crumbs

1/2 cup cheddar cheese

salt and pepper to taste

Prick squash with a fork. Microwave on high for 5 minutes. When cool enough to handle, split squash and use a small spoon to scoop out shells. Save "pulp". Mix pulp with butter, bread crumbs and cheese. Add Salt and Pepper to taste. Fill squash shells with this mixture.

Spinkle with a little shredded cheddar. Bake (covered) at 350 for 20 minutes, and then remove cover and let cheese brown.

The following is a picture of the meal - not the best plating, but much thanks to DD who puts up with her mother and continues to take and send pictures!! Even the pickiest of the 7 ate this.

Now I am off to finish cleaning and packing lunches. Springtime vegetables in Georgia make me a happy cook!