- Don't cook grease-popping food with bare feet.
- Double the spices and cheese in any cookbook recipe.
- Taste as you go.
- Butcher knives are sharp.
- Anything dropped on the ground will eventually get eaten.
- Sometimes you slave over a scratch-made recipe and it doesn't taste any better than store-bought. If this happens, savor the flavor of "effort."
- Many expiration dates are suggestions.
- Cream cheese-frosting cannot substitute for actual cream cheese when baking.
- Your mother was right.
- Go with your gut.
~2 to 3 pounds of zucchini and yellow squash
~1 small onion
~8-ounces sliced fresh mushrooms
~4 cloves fresh garlic
~1/2 stick butter
~1/4 cup white cooking wine (or dry white)
~salt and pepper
Slice zucchini and yellow squash into disks. Chop onion into 1/2-inch pieces. Melt butter in a large pan (we use an electric skillet - you can cook in batches for a small skillet, or halve the recipe). Add vegetables and garlic and stir. Cook on medium, uncovered, for 3-4 minutes. Add salt and pepper to taste. Add cooking wine, cover, and simmer over medium-low heat or about 10 minutes or until desired doneness. Remove lid and turn up heat to brown.