Life changes too quickly. This little cutie pictured below is my baby girl. My Goose. She is about to begin her Senior year in high school.
Unfortunately, this also means she will be 1300 miles away from her home. She decided to spend her senior year in Washington DC.
It took me a couple weeks before I could talk about it without breaking down into tears. Don't get me wrong. I am completely thrilled for her, but I also feel completely ripped off! I still had one more year before our family would change forever. Now I just have a few days.
Then again, I can also think of a few items to add to my "Pros" side of this chart:
- My amount of laundry will be reduced by 1/3. You would think it would only be 1/8, but anyone with a teenage daughter understands completely.
- When I go to grab my favorite shirt or necklace or pair of shoes, they will be there. What a concept.
- A certain bedroom door in my home will no longer be closed and locked when we are entertaining. Due to the completely embarrassing/devastating nature of it's contents, it would scar our friends forever if they were to witness what was behind that door.
All things considered Goose, it has been an amazing 17 years and 8 months. You make me proud.Can you tell I have a lot of zucchini and squash in my garden this year? This latest version had a split reaction with my family. Those who tried it, adored it. Those who were too chicken to even taste it kept telling me how gross it was. Nice.
I loved it. Packed with yummy cheese and lots of garlic. I served it as a main dish, but it would also make a great side with some grilled protein and hot bread. I will be making this one again soon while I still have a lot of fresh squash.
Feta & Parmesan Zucchini Bake
(recipe adapted from Kalyn's Kitchen)
6-7 medium zucchini or yellow summer squash
2 Tb canola oil
2 Tb minced garlic
2 tsp dried thyme
2/3 C light sour cream
1 C crumbled feta cheese
1/2 C fresh parmesan cheese
2 Tb lemon juice
salt and pepper
1. Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
2. Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan. Add the squash, garlic and thyme. Saute and stir just until the squash is starting to soften slightly. Don't cook too long or it will be mushy after it bakes in the oven. Remove from the heat.
3. Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl. Place half of the squash into the bottom of the casserole. Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture.
4. Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.
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