I'm sure my grandmother has a will because she is wise like that. She wouldn't think of not being prepared. However, she also has a very special method of remembering if someone has been promised a particular piece of memorabilia that is currently in her home … she simply writes their name on a piece of masking tape and puts it on the bottom of the item. My father gave her a small honey pot a long time ago that looks a beehive and once she told me that I could have it someday. So my name is on the bottom of it. Or at least, it should be … it used to be. I should've checked when I was there!
While I was visiting her, I recognized this bowl from my childhood …
I mentioned that I remembered it and that I remember so many of her garden vegetables ending up in it for the many meals we shared during our stays with her. She said, "Well, Tammy, that bowl is probably a hundred years old!" She said, "I'm sure it's an antique because I got it secondhand and who knows how long it had been around before I got it. But there's no name on the bottom to show …"
I interrupted her to say, "Well, there is now!"
She looked up at me with a bit of question in her eyes, then recognition set in and we both laughed like school girls! LaVon had no idea what had set us off.
I don't think my name is truly written on masking tape on the bottom of that bowl, but I do know that we certainly enjoyed the fried squash that we served out of it, as we had done so many times before through the years.
We make fried squash very simply. We don't dip in batter and we don't deep-fry. We are simple people.
To make fried squash, you must first have squash! If you can grow your own and eat it that fresh, you are one blessed person. If not, a farmer's market, or even the supermarket will suffice. Just make sure it is as unblemished as possible and a gorgeous yellow. (Sorry for the 'blue' cast to this photo … it was a bit of a cloudy, gray day here in the NW when I took it.)
Cut the ends off and Mama Trudy insists that you should scrape the skin off a bit. I'm not sure why. Neither is she. She just does it.
Slice it, but not too terribly thin. If the squash is fat, you might cut the slices in half, then salt and pepper it.
Then pour some cornmeal over it. We always use the yellow cornmeal. I just think it is the best! Toss it around to coat the slices of squash.
Put a large skillet on the stove and heat enough oil to cover the bottom. If I had a larger cast iron skillet, I would've used that because it just tastes different cooked in cast iron! But since I only have a small-ish one, I used my large, non-stick skillet. After the oil is hot, dump all the squash in there.
Try not to stir it too much because you don't want to 'mush' it. Tossing is a good idea, if you can toss without splattering your ceiling, floor, and walls! Make sure to let some of the pieces get nice and brown …
… because that is the yummiest! Add more salt if necessary.
If no one else is home, just grab a fork and eat it straight from the bowl! All of it, if you want. If you are forced to share, just make sure you put the serving bowl right next to your own plate at the table so that you have first dibs!