There were a number of things Mr Big Food and I wanted to accomplish over the Christmas Break: Traveling 1700+ miles without a collision incident; Helping Miss M move; Hanging out with Grandson ‘Phen; passing Kat & Tony’s ship in the night; Not getting in the way of Daughter C and The J-Man’s Move as in I-told-you-so-you-cannot-drive-a-U-Haul-van-up-Workshop-Road-without-getting-stuck; Discouraging Mara from using so so so many semi-colons; Getting my Spring calendar in order; Doing a rough inventory of our freezers.
Success! We accomplished all of these goals.
My freezer inventory indicates that we’re good to go with respect to tomatoes. As we are just the two of us now, we’ll probably make it through– frozen tomato supplies will nicely dovetail with fresh.
We have an over abundance of peppers that The J-Man put up. Same with yellow squash.
In our minds, yellow squash = zucchini.
So while Mr. Big Food was preparing Saturday Supper, I searched The Big Food Manual and Survivalist Flourishing Guide for soup / stew / chowder recipes that had do to with squash and zucchini. Cream of zucchini— just what I was looking for!
Dilly casserole bread is a Big Food Favorite.