I've been knitting, but long tubes of stockinette stitch do not dynamic blogging make.
Neither, I suspect, does my obsession with the garden. Given that I've never coaxed more than a few oregano leaves from Mother Earth, I beg a little forbearance. That the giant solar-collecting leaves on the squash plant are actually transforming the sun's energy into big-assed squash strikes me as nothing short of miraculous. We have squash and lots of it and it tickles me to no end.
(You can take the girl out of the suburbs...)
Anyway, if you are similarly blessed, you may be looking for ways to dispatch your crook-necked, big-bottomed beauties. Herewith, a recent success:
Pasta ala Big-Assed Squash
1/2 lb penne pasta
1-2 Tbs extra virgin olive oil
2 Tbs chopped fresh oregano
2 tsp dry oregano
2 Tbs chopped fresh Italian parsley
1 Tbs chopped fresh basil
1 very large crook-necked yellow squash, sliced length-wise
Grated Romano cheese
Kosher salt and fresh-ground pepper
While you cook the pasta, brush olive oil over the sliced squash, then sprinkle with salt, pepper and dried oregano. Grill squash until tender.
Drain and rinse pasta. Toss with squash, fresh herbs and cheese and drizzle with extra olive oil.
Enjoy!