Ok, ok – I am posting this comment I received about my last post from my friend, Bryan Younger.  His comments are always funny, but we have an ongoing dialogue about tomatoes because he hates them – and because of this I wonder, "Does God really want me to be his friend???"

Bryan's words:

Jeanie, consider this an intervention. You seem to have an addiction to the dreaded tomato, or, " Red Balls " as they're known on the street. First you write practically a sonnet to tomatoes.(see here) Then you forget to blog for a week because you have a tomato sandwich (see here).

Now, you're concentrating them. What happens when you run out? Maybe sneak a  little tomato juice? When thats not enough, maybe eating tomato paste out of a can with a spoon or squirting ketchup directly into your mouth. Please seek help before you're really "Red Balling" and start stealing ketchup packets from McDonalds. Jeanie we love you and are praying for you. 

Then Bryan ever so kindly pointed me to a website about tomato addictions.  Nice.

It's time for lunch.  Guess what I am having…Jeanie

NOTE:  Bryan and his wife Pearl (my dear, dear friend who loves tomatoes, too) just started a blog!  Check it out: http://bryanyounger.wordpress.com/

It's fall again.  And again the leaves blowing around at the top of my blog seem appropriate, although at 47 and gaining speed on the old timeline, I think autumn represents well, the time of life in which I currently find myself.

I got to spend the weekend at the Powers family cabin near Peaceful Valley in the Rocky Mountains (thank-you! thank-you! thank-you!).  For over 11 hours on Saturday, I sat near the rushing river tumbling down boulders and powering it's way through fallen branches and sharp rocks in dappled sunlight that warmed my skin while the gentlest of breezes brought cool refreshment.  I read and sang and thought and rested and listened and wondered and cried and smiled and prayed.  In that setting, you cannot help but be drawn into spontaneous conversations with God.  The evergreens, greatly varied in their hues, all strong and tall were punctuated by Aspens I am certain I could actually see changing color before my eyes – a bit more colorful hour by hour.  The underbrush, having gotten an earlier start is already deep oranges and reds, even browns and purples.  Brilliant berries are being found out by small birds which, having swiped a treasure as such from the bush quickly flies to a needle-rich pine branch nearby and looks for all the world as if I have just opened a Christmas card.

It is autumn.  The leaves "down below" will change soon enough and drop, but instead of getting to enjoy the process, our Home Owner's Associations will make sure we dispose of them in short order.  No letting the kids tumble in them or burning them in a chilly-night bonfire.

As quickly restored as I found myself in a garden only God could have created, I see that in suburbia, we have stripped away much of what feeds our minds, stills the panic, and quiets the emotion of the day.

It's fall again.  The summer is past.  Rich, ripe beauty is at hand, but let's be careful not to miss it.

I wax melancholy today.  Yet, I pray for anyone who wanders by to be blessed with great color and delight in this season of your life – whatever it may hold. 

"Oh! May the God of green-hope fill you up with joy, fill you up with peace, so that your believing-lives, filled with the life-giving energy of the Holy Spirit, will brim over with hope!" (That's in The Message, Romans 15)…Jeanie

NOTE TO SELF: Keep meeting Him in the garden. 

OK – so it's one of 2 things: you actually ARE guilt-ridden and cannot throw away the out-of-control, gargantuan zucchini the neighbors brought over OR you let things get out of your control in the backyard garden.

Whatever the case may be, and admittedly due to the fact that I've been guilty of both of the above scenarios, I developed a very good church-potluck-award-winning recipe to use those mammoth things up.  It's time.  Take courage – we ARE going to get your kitchen counter space freed back up.  This works for zucchini and those straight-necked yellow squash when they are too big to be beautifully and tastefully grilled as baby fruit (see previous zucchini post).

Jeanie's Zucchini Casserole

• 4 cups chopped zucchini (get rid of the seeds, but keep the peel or not, as you desire)
• 1 medium onion, chopped
• salt and pepper to taste
• 1 teaspoon oregano
• 1 tablespoon of sage or poultry seasoning (or more, to your taste)
• 1 cup Bisquick Baking Mix
• 3 eggs
• 1/2 cup cooking oil (I like canola)
• 3 teaspoons chicken bouillion dissolved on 2 tablespoons of hot water
• 1/2 cup grated cheese, optional (if your family has to have cheese on everything – just sprinkle this over the top)

Toss the first 6 ingredients together and place into an buttered baking dish.  Then beat the eggs, the dissolved bouillion and oil and pour over the zucchini mixture.

Bake uncovered at 350-degrees for 40 minutes.  It will be like a lovely bread stuffing.  Enjoy.

Be blessed!  Jeanie

NOTE TO SELF:  I am found out.  Bake some for Dave.  *sigh…

I've had some inquiries.  People have said to me, "For a week you wouldn't quit writing, but now you've gone silent.  What gives?"  I think you know.

I've been standing at my kitchen counter dipping fresh, hot, crunchy-crusted, steamy-centered foccacia in flavor-infused extra virgin olive oil, and filling my mouth alternately with that and thick slices of garden beefsteak tomatoes and letting the juice drip down my face.

When your neighbor or relative or so-called friend brings you a gigantic zucchini squash as a gift from their garden, don't be deceived.  They don't like you at all.  Zucchini and staight-necked squash from the garden should be small, baby fruit: sliced on the diagonal, tossed in extra-virgin olive oil, sprinkled with Mrs. Dash and some garlic powder and then grilled.  It's both sweet and savory.  It is a venture into the succulent world of some of God's best creations. It is heaven exploding on your tastebuds, actually nourishing your bones. 

I know, I know – you think you don't like zucchini and yellow squash.  That is just a lie from the Devil that you have chosen to believe.  It is also the fault of the people pawning those big, green, vegetable brick-bats off on you.

If some one brings you one of those out-of-control giant zucchini's, they just didn't want to take the time to shred it into oblivion for a zucchini casserole or something themselves.  They looked at it, thought to themselves: What the heck am I suppose to do with this monstrosity?  And decided to make it YOUR problem, knowing you'll feel complete guilt and indebtedness and be forced to use it…somehow.

Seriously, people, get past the guilt and "share" it with some one else!…Jeanie

NOTE TO SELF:  Watch those plants carefully.  Think about who I'd want to give it to if one should get out of control.  Hmmmmm….who last wronged me?

Tiny, little cukes swelled into full-grown fruit while I was away.  I haven't had time to google for a good ice-box pickle recipe or two yet, but, nonetheless – here they are, in all their glory…piles of them. (I want nothing to do with canning, but if anyone knows a good brine or two?…)

Red & White Salad, a favorite of my dad's: cukes, tomatoes, sweet onions in a dressing from extra-virgin-olive-oil and cider vinegar and a Hidden Valley Italian Dressing Mix.  Best in August and early September.

Cucumber Sandwiches: Thick slices of garden-grown cucumbers on top of those mini, cocktail-rye slices that have been slathered in a Hidden Valley Ranch-seasoned cream cheese and sprinkled with the lighest hint of garlic salt.  Mmmmm. 

Does all bountiful home-gardener produce have its very own sandwich recipe, I wonder?

The Hidden Valley people seem to have their finger in the pulse of the cucumber-heavy garden.

Out to the garden…Jeanie

NOTE TO SELF:  Would right now be a good time to try the 10-day "Daniel diet" of only water and vegetables?  Is it still a Daniel diet if I add in grilled chicken breast or steak?  Think on this…