I pulled up all the remaining squash vines from the garden, and took off all the baby squashes and blossoms, including teeny tiny little fetal ones! Sautted them in a little olive oil and garlic, and set them on some spinach soup from the freezer that I had made a while ago. Topped with a soft boilt egg, cut lengthwise and spooned from the shell. A nice lunch on a sunny October afternoon!
That sounds fantastic. I love spinach, and I don't mind a softish boiled egg.
ReplyDeleteSounds both healthy and rich.