We have a problem of epic proportions.
Well, maybe that is an exaggeration, but it is a large problem. For us.
We can’t find the wedding dress.
Our daughter Elizabeth is to be married in a few weeks in a small ceremony in our church where she grew up. The only guests will be family members (parents, brothers, sisters, spouses, nieces and nephews) at the morning ceremony followed by a bridal brunch at our house.
Her groom Jake will be tall, handsome and appropriately clothed. She will be wearing her bathrobe.
The “heirloom” wedding dress has a lace bodice, long sleeves and a voluminous skirt of satin with layers of netting. It isn’t something you can stick in a grocery bag and hide in the pantry or put in the drawer with the socks and handkerchiefs.
It was worn first by me when my Ed and I married about the time of the Spanish-American War, then by our daughters Gaye, Lee and Catherine in turn. Now it’s Elizabeth’s turn. We have looked in closets, under beds, over, under, behind, beside and through every possible place it can be. I’ve checked with local dry cleaners to learn if possibly I had it cleaned and they are storing it, which they will do. No dress.
I don’t know what we will do. Her three sisters and sister-in-law Angie have beautiful bridal portraits on our walls. Maybe we can find an attractive bathrobe for Elizabeth.
Today’s recipe is one that she cooks frequently. You may not know the vegetable. It is a large, oval, dark yellow color and although it looks like a melon, is one of the summer squashes. You may not see it on every supermarket vegetable counter often. Although this isn’t the reason she cooks it, it is a good vegetable choice for people on wheat-free diets.
While we are still searching for the bridal gown this weekend, I hope you find and cook a spaghetti squash to enjoy for … Sunday Dinner.
Spaghetti Squash — Elizabeth’s Way
1 large spaghetti squash
½ cup water
Softened butter to taste
Parmesan cheese to taste
Wash the squash. Cut in half lengthwise and, with a fork, remove the seeds. Pour about ½ cup water in each half, wrap with plastic wrap and cook in microwave 15-20 minutes. Remove from microwave and remove wrap.
Using a fork, scrape out the interior of the squash, discarding the seeds but keeping the “strings.” Mix with the softened butter and sprinkle with the Parmesan.
Spaghetti Squash — Another Way
1 large spaghetti squash
Butter and salt to taste
Spaghetti sauce
Put whole, unpeeled squash in large pot, cover with water, and cook slowly, 30-40 minutes.
Remove cool slightly and cut into halves lengthwise. Using a fork, scoop out seeds and strings. Discard shell. Separate and discard seeds. Toss strings with the sauce.